1. 1

   Step 1

   Cook 500 g of vialone nano rice in 1,2 l of boiling salted water with 1 tablespoon of coarse salt for about 15 minutes.

   Timer 15 min
2. 2

   Step 2

   Add 0,15 g of saffron to the rice a few minutes before the end of cooking.

   Timer 3 min
3. 3

   Step 3

   Once cooked, stir in 30 g of butter and 100 g of grated aged Caciocavallo cheese. Mix well.

4. 4

   Step 4

   Spread the rice on a tray, cover with plastic wrap, and let it cool completely for about 2 hours.

   Timer 120 min
5. 5

   Step 5

   For the ragù, sauté 50 g of chopped onion in extra virgin olive oil. Add 150 g of ground pork, salt, and pepper.

6. 6

   Step 6

   Deglaze with 50 g of red wine, then add 200 g of tomato purée and cook over low heat for 20 minutes.

   Timer 20 min
7. 7

   Step 7

   Halfway through cooking the ragù, add 80 g of peas. The mixture should be thick.

8. 8

   Step 8

   Dice 120 g of mozzarella, 120 g of cooked ham, and 50 g of fresh Caciocavallo cheese.

9. 9

   Step 9

   Take about 120 g of rice, form a hollow in the palm of your moistened hand, and fill with mozzarella and ham.

10. 10

    Step 10

    Close the arancino with more rice and shape it into a round ball.

11. 11

    Step 11

    For the others, fill with the prepared ragù and cubes of fresh Caciocavallo cheese, shaping them into a point.

12. 12

    Step 12

    Prepare the batter by mixing 200 g of all-purpose flour, 1 pinch of fine salt, and 350 g of water with a whisk.

13. 13

    Step 13

    Dip each arancino in the batter, ensuring it is well coated.

14. 14

    Step 14

    Roll the arancini in breadcrumbs.

15. 15

    Step 15

    Heat 3 l of seed oil to 160-170°C and fry a few arancini at a time until golden brown.

16. 16

    Step 16

    Drain the arancini on paper towels and serve hot.

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