Arancini al Burro

FOR THE RICE:

Step 1: Heat a pot on medium heat. Toast the rice in the butter for a couple minutes, stirring.

Step 2: Cook for 20 minutes, stirring and adding the broth one ladle at a time, slowly, also adding the saffron. Cook until the rice is al dente.

Step 3: Cool the rice to room temperature.

Step 4: Season with salt and pepper to taste.

FOR THE BECHAMEL SAUCE:

Step 5: Melt the 5 tablespoons unsalted butter in a pan on medium- high heat until foaming.

Step 6: Stir in the flour, making a paste.

Step 7: Turn the heat to medium. Constantly stir for 2 to 3 minutes.

Step 8: Add the milk, whisking until everything is smooth. Add the nutmeg.

Step 9: Let it come to a simmer. Cook, stirring until the bechamel can coat the back of a spoon. It should take about 5 minutes.

Step 10: Salt and pepper to taste.

FOR THE ARANCINI:

Step 11: Mix the bechamel sauce, ham, and, cheese together.

Step 12: In the palm of one hand, add a generous portion of rice. Flatten the rice by squeezing into your palm. The reason being, you want to form a hole in the center.

Step 13: Fill the hole with a tablespoon of the bechamel filling.

Step 14: Cover the filling with the rice, making a ball shape.

FOR THE COATING:

Step 15: Mix the 1 cup flour, the 1 cup water, and salt to taste.

Step 16: First, dip the ball into the batter, then dip into the breadcrumbs.

FOR FRYING:

Step 17: Get out a large pot, heating some oil on medium-high.

Step 18: Deep fry the balls a few pieces at a time.

Step 19: When they are golden brown, remove them to a paper towel lined plate.

Step 20: Serve either hot or at room temperature.