Arancini al Burro

How to Make

• 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.