500 g of Carnaroli Terre Alte Villarboit rice
½ packet of saffron
50 g of grated caciocavallo cheese
250 g of ground veal pulp
½ glass of dry white wine
100 g of fine peas
½ white onion
1 celery stalk
1 cup of vegetable broth
1 tablespoon of tomato paste
150 g of mozzarella
extra virgin olive oil
Soften the finely chopped onion, celery and carrots in a pan with a little oil. Add the veal to the mirepoix, add the white wine and let it evaporate; add the fine peas and leave to develop a richer flavor.
Dissolve the tomato paste in the vegetable broth you have previously prepared, and pour it all into the pan with the veal pulp. Cook for about 40 minutes, stirring occasionally, add hot water if necessary to prevent the sauce from drying out.
Boil the rice in salted water and drain it when it is al dente. Season the rice with the caciocavallo, 1 beaten egg and the saffron lightly diluted with hot water. Mix and let it rest and cool.
Cut the mozzarella into cubes and beat the remaining eggs with salt and pepper.
Take a spoonful of rice in your hand pressing it in your palm so as to form a hole in the center, fill it with a spoonful of ragout and a few cubes of mozzarella.
Cover with rice and make a cone. Coat the arancini in flour, beaten eggs and breadcrumbs. Heat the oil and when it is hot, place the arancini in the pan and let them brown. Drain them and place them on a paper towel.
Arancini can also be cooked in the oven at 180 °C for at least 30 minutes, without oil or butter.