Rice Balls or Arancini

Method

1. In a pan with extra virgin olive oil, brown the sausage and minced beef. Add the chopped celery, onion, carrot, and peas. Add the tomato passata and a tablespoon of tomato concentrate. Cover and cook for about 20 minutes.
2. In a pot, toast the rice with a little butter. Add a few ladles of broth and cook for a few minutes.
3. Add the previously prepared ragù and continue cooking like a classic risotto.
4. Finally, mantecare (finish) with grated Parmesan cheese and diced fior di latte mozzarella. The result should be dry and creamy. Let cool completely.
5. Add beaten eggs to the cooled mixture.
6. Take a portion, make a well inside, add a piece of mozzarella (preferably dry) and a piece of salame. Shape into a round ball, pressing slightly to compact.
7. Prepare the pastella: mix water, flour, and salt until smooth.
8. Dip the rice balls in the pastella, then refrigerate for a few hours.
9. Fry the arancini in hot oil until golden brown.