Sicilian Saffron Arancini with Ragù and Ham Fillings

What you need

• 500 g (2 1/2 cups) risotto rice, vialone nano or arborio
• 1.2 l (5 cups) water
• 1 pinch saffron threads, about 0.2 g, soaked in 2 tbsp hot water
• 30 g (2 tbsp) butter
• 100 g (3 1/2 oz) aged caciocavallo, grated, or pecorino
• 2 tbsp extra virgin olive oil
• 1/2 white onion, finely chopped
• 150 g (5 oz) minced pork, or a beef and pork mix
• 50 ml (3 tbsp) red wine
• 200 ml (3/4 cup) tomato passata
• 70 g (1/2 cup) peas, fresh or frozen
• 50 g (2 oz) fresh caciocavallo, or provola, diced
• 120 g (4 oz) cooked ham, one thick slice, diced
• 120 g (4 oz) mozzarella, well drained, diced
• 125 g (1 cup) plain flour
• 350 ml (1 1/2 cups) cold water, for the batter
• 180 g (1 1/2 cups) fine dry breadcrumbs
• 3 l (3 quarts) vegetable oil, for deep frying
• salt and black pepper, to taste

Method

Restated from the original video

1. 1

   Bring the water to a boil in a wide pot with 2 tsp salt, add the rice and cook uncovered, stirring now and then, until the water is fully absorbed, about 15 min. Stir in the saffron and its water 3 min before the end.

2. 2

   Off the heat, stir in the butter and the grated caciocavallo.

3. 3

   Spread the rice in a thin layer on a large tray, press baking paper onto the surface and leave until fully cold, about 2 hours.

4. 4

   Meanwhile, warm the olive oil in a frying pan over medium heat and soften the onion, 5 min.

5. 5

   Turn the heat up, add the minced meat with a pinch of salt and pepper and brown it, breaking it up, until no pink remains, 5 min.

6. 6

   Pour in the wine and let it evaporate, then add the passata, cover and simmer on low for 20 min. Add the peas halfway. The ragù must end thick, not runny; let it cool.

7. 7

   Set a bowl of water nearby to wet your hands. Take about 110 g (4 oz) of rice, flatten it in your palm and press a hollow in the middle.

8. 8

   For half the arancini, fill the hollow with ham and mozzarella, close the rice over it and roll into a ball.

9. 9

   For the rest, fill with a spoonful of ragù and a few cubes of diced caciocavallo, close and shape into a cone.

10. 10

    Whisk the flour with the cold water and a pinch of salt into a smooth, lump-free batter.

11. 11

    Dip each arancino in the batter, let the excess drip off, then roll it in the breadcrumbs until fully coated.

12. 12

    Heat the oil in a deep, heavy pot to 170 °C (340 °F).

13. 13

    Fry 2 arancini at a time, turning, until deep golden all over, 4-5 min. Keep the oil temperature steady between batches.

14. 14

    Drain on paper towels and rest 5 min before serving, as the centre stays very hot.

Imported from giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.