For cooking, use rice varieties Carnaroli, Viallone nano, Originario and Roma. The main thing is that the rice does not boil! Boil the rice with a lump of butter and a few saffron stigmas (you can substitute turmeric). Drain off excess water and spread in a thin layer on a platter or whatever is on hand and let cool.
Let's make a Bolognese stew - an Italian classic for pasta and lasagna. Spread the coarsely grated onions, carrots, celery, finely chopped garlic, rosemary. Pepper and grate the nutmeg. Add ground beef. After browning the meat, pour over it with white wine and wait until it has completely evaporated. Now it's the turn of tomato sauce or tomato without skin and salt.
Stew the stew for 3 hours over very low heat. But during this time you run the risk of being left without it, once having tried the "scarpetta" - scoop up a little stew with a crust of bread for a sample. Here, a line of households line up for you and ... goodbye to stew and arancini. Therefore, we reduce 3 hours to one. At the very end, add green peas. The stew should cool down like the rice.
Add grated parmesan or grana padano to the cooled stew. Cut the mozzarella into medium-sized cubes.
Form 4 balls from cooked rice. Arancini is handmade. Therefore, you should have a dish with cold water at hand to moisten your hands.
Baby Bath Pastella: Mix 1 tablespoon flour with ground black pepper and water until the consistency of liquid yogurt.
Moisten your palms with cold water and begin crushing and flattening the rice ball on your left hand with your right hand. At the same time, bend the palm of your left hand as if you want to scoop up water. The rice should take on the shape of your palm.
Place the stew and a few mozzarella cubes inside. Rinse the fingers of your right hand with cold water and begin to close the rice ball, squeezing it tightly with your palms.
Bathe arancini first in pastel and then in bread crumbs.
Fry in sunflower or peanut oil at 170 ° C for about 5-7 minutes.
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