Arancini al Burro

Ingredients

• 2 1/2 cups risotto rice ((short or medium grain, like Arborio or Carnaroli))
• 3 tablespoons butter
• 1/2 teaspoon saffron (, diluted in 2 tablespoons of hot water)
• 6 cups vegetable broth ((or water))
• Salt
• Pepper
• Bechamel sauce ((see recipe below))
• 3 oz. ham (, diced)
• 3 oz. cheese ((mozzarella, scamorza or provolone), diced or shredded)
• 2 cups milk
• 5 tablespoons butter
• 1/2 cup flour
• A pinch of nutmeg
• Salt
• 1 cup flour
• 1 cup water
• 1 1/2 cup breadcrumbs
• Vegetable oil

Instructions

1. 1

   --- Rice ---

2. 2

   In a pot over medium heat, toast the rice with the butter for 2 minutes while stirring.

3. 3

   Start adding one ladle of broth and the saffron, and stir.

4. 4

   Continue cooking the rice over medium heat for at least 20 minutes, while stirring and adding one ladle of broth at a time, until the rice is al dente.

5. 5

   Let rice cool to room temperature.

6. 6

   Season with salt and pepper and mix well.

7. 7

   --- Bechamel Sauce ---

8. 8

   In a saucepan, melt the butter over medium-high heat until foaming.

9. 9

   Stir in the flour to form a paste.

10. 10

    Lower the heat to medium, and cook, stirring constantly for 2 to 3 minutes.

11. 11

    Whisk in the milk until smooth, and add a pinch of nutmeg.

12. 12

    Bring to a simmer, and continue to cook, stirring, until the bechamel sauce is thick enough to coat the back of a spoon, about 5 minutes.

13. 13

    Season with salt and pepper.

14. 14

    --- Arancini ---

15. 15

    Mix the bechamel sauce with the ham and cheese.

16. 16

    Put a generous spoonful of rice in one hand and flatten it against the palm in order to obtain a hole in the center.

17. 17

    Fill the hole with a tablespoon of filling.

18. 18

    Cover everything with a little rice and form the shape of a small orange (or a cone if you prefer).

19. 19

    Then prepare a liquid batter by mixing the flour and water. Season with salt.

20. 20

    Dip the rice balls first into the batter and then into the breadcrumbs.

21. 21

    Heat a large volume of oil in a large pot at medium-high heat.

22. 22

    Deep fry the rice balls, a few at a time.

23. 23

    Remove the rice balls with a slotted spoon when they are golden brown and place them on a plate lined with paper towel.

24. 24

    Serve the rice balls warm or at room temperature.