Arancini (Meat and Cheese)

Method

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1. 1Steep the saffron in 2 tbsp of hot stock for 10 minutes. Cook the rice in the rest of the stock over low heat, stirring now and then, for about 18 minutes, until the liquid is absorbed and the rice is soft and sticky.
2. 2Off the heat, stir in the saffron liquid, butter and Parmesan. Spread the rice on a large tray, cover with cling film and chill for at least 2 hours, ideally overnight; warm rice won't hold its shape.
3. 3For the ragù, soften the onion in the olive oil for 5 minutes, then add the beef and cook until the liquid has evaporated. Add the tomato paste, peas, 120 ml water, salt and pepper and simmer for 15 minutes until thick rather than saucy, then cool.
4. 4Wet your hands, take 2-3 tbsp of rice, flatten it in your palm and make a hollow in the middle. Fill half the balls with 1 tsp ragù and a few mozzarella cubes, the other half with mozzarella only.
5. 5Close the rice over the filling and shape tangerine-sized balls with no cracks. Making the meat ones pointed like a pear and the cheese ones round makes them easy to tell apart.
6. 6Roll each ball in flour, then beaten egg, then breadcrumbs, pressing the crumbs on gently. Chill for 15 minutes before frying.
7. 7Heat the oil in a deep pot to 175 °C (a cube of bread should brown in about 30 seconds). Fry the arancini two or three at a time for 4-5 minutes, until deep golden all over.
8. 8Drain on paper towels and rest for 5 minutes, as the centres are very hot. Serve hot or warm.