1 Kg Rice (”Originario” variety or “Roma” variety)
0.15-020 g of Saffron powder (usually 1 sachet)
2.5 litres of water
40 g of Coarse salt
100 g of Butter
300-400 g of Ragù sauce
2 Buffalo mozzarella (cut in little dice)
300 g of Dried breadcrumbs should be finely grated
1 litre of sunflower oil for the deep frying
300 g of Peas (boil for 7-8 minutes in lightly salted water)
Take water in big pan and heat when it is tepid,you add salt and put rice then and stir.
Make the water gentle boil and add saffron.
After 20 min the rice is ready, make sure it should not stick to pan.
Cut butter in small pieces and spread over a working surface..
Mix butter with right and let the rice cooled down.
Make rice balls resembles orange size.
Then have your ragù ready..
Fill the balls with one spoon of peas, one spoon of ragù and a dice of mozzarella.Then pack it tightly.
Put these arancino through breadcrumbs, they should be very dry and finely grated.Then deep fry them.
Oil temperature should be 170-180 °C and fry all the arancini make them golden.
After getting golden remove them from oil, put them on Kitchen paper you can eat them cool as well warm.