Arancini di riso (4)

Heat the butter in a pan and let wilt on fire sweet chopped onion.

When it starts to pick up color, add the rice and toast for a few minutes in the sauce, stirring constantly.

Add most of the boiling broth (add the rest at a later date, if required), raised the heat and simmer stirring occasionally; 2 minutes before end of cooking add the Saffron dissolved in 1 tablespoon warm water.

When cooked, the rice should still be slightly al dente and rather dense.

Cream.

grated cheese then roll it out on the table in marble or on a large serving platter and let it cool.

Boil the peas in salted water, drain and mix with sauce to be rather dry.

Cut the cheese into cubes.

Take a tablespoon full of rice, make a hole and fill it with a couple of teaspoons of ragù and peas and cheese with a small nut.

Close with a little rice and shaped with the hands the arancino that must have the shape and size of a small orange.

To work completed, beat the eggs in a bowl, the flour balls and toss them first in the egg and then in bread crumbs, by clothing them with a thick layer.

Let stand for 2 hours in a cool place before you fry them in hot oil facilities were (175 degrees).

When they are well browned, drain and toss them on a double sheet of kitchen paper.

Serve them hot but not boiling.

In the absence of meat sauce, the filling of the balls can be made of only peas, tied with a few tablespoons of bechamel, with the addition of some dice that cheese can also be mozzarella or provolone dolce.