Arancini

Cook the saffron rice

Simmer the Arborio rice in the chicken stock with the saffron, stirring occasionally, until the stock is absorbed and the rice is very tender.

Cool the rice

Spread the cooked rice on a tray and let it cool completely, then stir in the grated Parmigiano Reggiano and one beaten egg to bind it.

Make the ragu filling

Cook the chopped onion and ground beef in a pan until browned, add the crushed tomatoes and peas, and simmer into a thick, dry ragù.

Shape the arancini

Take a handful of cooled rice, press a hollow in the center, fill with a spoonful of ragù and a cube of caciocavallo, then close the rice around it and roll into a tight ball.

Bread the arancini

Roll each ball in flour, dip in the remaining beaten eggs, then coat thoroughly in breadcrumbs.

Rest before frying

Chill the breaded arancini in the refrigerator so the coating sets.

Deep fry until golden

Fry the arancini in hot oil, turning occasionally, until deep golden brown all over.

Drain and rest

Lift the arancini onto paper towels to drain and let them rest briefly before serving, since the molten cheese center stays very hot.