Time: 50/60 min.
Yelds: 4 serving
500 g TENUTA CASTELLI Carnaroli Rice, 3 egg yolks; 70 g pecorino cheese; large pinch of saffron threads; 100 ml olive oil, water and salt to taste; 2 eggs plus breadcrumbs for breading. Filling: 150 g of ground beef; 1 tbsp of olive oil; 100 g peas; 100 g caciocavallo cheese; tomato sauce; salt and pepper to taste; dash of wine.
Cook rice in salted boiling water and drain. Beat saffron together with egg yolks and add to rice. Add the pecorino cheese and olive oil; spread on a tray to facilitate cooling.
Heat two tablespoons of oil in a saucepan and cook the peas. (If you are using fresh peas, add two tablespoons of water.) For the filling: fry the onion until translucent. Add the ground meat, browning well. Add the wine. Add salt, pepper and tomato sauce. Simmer for at least 30 minutes, adding bouillon or hot water as necessary. Cut the caciocavallo into cubes. When the filling is cooked add the peas and mix well.
To prepare the arancini, spread rice in one hand. Place a teaspoon or filling in the centre along with a couple of cubes of caciocavallo and seal in a pear shape as in the Sicilian tradition. Dip the arancini into beaten egg and then coat with breadcrumbs. Bake in an oiled pan at 200 degrees for 20 minutes.