Chef's note

Preparation of rice:

Put the ingredients from the rice section, except for the pecorino cheese, in a large bowl, all together

The egg is not recommended because it makes the rice too "sticky"

When the water starts to boil, add the rice, stir and wait for it to boil again, stir and reduce the heat without stirring, until the rice absorbs all the water.

Add grated pecorino or Parmesan and mix and set aside.

Allow the rice to dry well during cooking. The rice should not be too hot or too wet so that it does not stick to the mold.

The filling:

Finely chop the onion, carrot, and celery and fry them in a drizzle of oil. Simmer add the meat. The meat (veal and/or beef) should be cut into relatively small pieces (smaller than stew). Let it brown for a few minutes, add the peas and mix well, blending with the red wine. When the meat is cooked, add the tomato (or tomato paste diluted with water). Finally, season with salt and pepper and cook over low heat for about an hour (with a covered pot).

Stir occasionally. When the sauce has cooled, add the caciocavallo(cheese) cut into cubes


The finishing:

Pass the arancini (rice balls) in the batter as follows:

In a bowl, place the flour. Add the egg and water and beat well with a whisk. When the batter is smooth and thick, pass the arancini (rice balls)over it

Immediately after, pass the arancini (rice balls)in a flat dish of breadcrumbs

The frying:

Fry in plenty of oil until golden brown, for excellent frying use one of these oils: seed oil, peanut oil, olive oil. Let the aforementioned oils reach the ideal temperature of 190°, both in the pot and by setting it manually on your fryer. Accept that the temperature has been reached by dipping a crumb of bread, which if it sizzles, indicates that the oil is ready. Then gently dip the arancini -rice balls, preferably a few at a time so as not to lower the oil temperature too much.

Finally, place on absorbent paper and serve.