Arancini

Method

1. Bring the chicken stock and saffron to the boil in a 18 cm saucepan over high heat. Add the rice and salt, turn down to medium-low heat and cook for 17 min, stirring now and then, until all the stock is absorbed and the rice is cooked and sticky. If it starts catching on the bottom, add 2 tablespoons of stock or water.

   Add in this stepChicken stock 550 mlSaffron 1 pinchRisotto rice (Arborio or Carnaroli) 200 gSalt ¼ tsp

   high heat→medium-low heat

2. Take off the heat, stir in the butter and Parmesan, then spread the rice 2 cm thick on a large tray. Cover and chill in the fridge for 1 h, until completely cold. Cold, firm rice is what holds the shape.

   Add in this stepButter 20 gGrated Parmesan 30 g

3. Cut the mozzarella into 1 cm cubes, chop the ham, pat the peas dry and mix them in a bowl for the filling.

   Add in this stepLow-moisture mozzarella (block) 80 gCooked ham 60 gFrozen peas, thawed 40 g

4. Wet your hands and divide the rice into ≈4 × 170 g portions. Flatten one in your palm into a cup, add a spoonful of filling, close the rice around it and press firmly into a ball. Patch any cracks with a little extra rice, or the cheese will leak out while frying.

5. Whisk the flour and cold water into a smooth batter about as thick as cream. Put the breadcrumbs on a wide plate. Roll each ball in the batter to coat, then in the breadcrumbs, pressing so they stick firmly.

   Add in this stepPlain flour 40 gCold water 70 mlFine breadcrumbs 80 g

6. Pour the oil into a 18 cm deep pot, no more than a third full, and heat over medium-high heat to 175 °C; without a thermometer, a breadcrumb dropped in should sizzle and rise at once. Lower the arancini in gently with a ladle and fry 2 at a time for 4 min 30 sec, turning, until deep golden all over. Lift out and stand them on a rack to drain. The cheese inside is very hot, so wait 3 minutes before eating.

   Add in this stepOil for deep-frying (sunflower or similar) 700 ml

   medium-high heat