Italian Rice Balls

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1. 1Step 1: If using saffron strands, grind with salt.
2. 2Step 2: In a large saucepan, bring to a boil the chicken broth, butter, and saffron/salt mixture (or just salt).
3. 3Step 3: When boiling, add the rice, stir and bring back to the boil.
4. 4Step 4: Once boiling, reduce heat to the lowest, cover with a tight fitting lid, and cook for 15 minutes. Don't be tempted to lift the lid.
5. 5Step 5: After the cooking time, turn the heat off. Don't lift the lid! Let the rice sit for a further 10 minutes. After this time you should have perfectly cooked moist rice that clings together well. I cook on my largest gas ring then set the flame on the lowest and also use a flame diffuser.
6. 6Step 6: Turn the rice into a large, flat baking dish and mix through grated parmesan cheese. Cover with plastic wrap to retain the moisture and allow to cool. Taste and add salt if necessary to your taste. For the rice to stick together to form the balls, it shouldn't be fridge cold.
7. 7Step 7: Heat the oil and add the finely chopped onion, carrot and celery. Sauté for a few minutes until softened.
8. 8Step 8: Once the vegetables are softened, add the pancetta or bacon, chopped garlic, followed by the ground meats. Stir and fry to brown, breaking up the meat well.
9. 9Step 9: Add the wine and allow it to come to a boil.
10. 10Step 10: Then add the remaining ingredients except the peas. Bring to a boil, then turn the heat down and simmer slowly for 1 hour without the lid. The sauce should be thickened and reduced to about 4 cups.
11. 11Step 11: Don't forget to taste as you go and adjust the seasoning. If adding frozen peas, stir into the meat sauce 10 minutes before the sauce is done.
12. 12Step 12: This recipe needs approximately 2 cups of meat sauce.
13. 13Step 13: Not all the meat sauce will be used to fill the Italian Rice Balls. The remaining can be served alongside or freeze the remaining meat sauce for later.
14. 14Step 14: The following steps are for forming Italian Rice Balls by hand. An arancini maker or mold can be used. The best ones are the originals that are made in Italy. These come in various sizes and shapes. Depending on the mold you choose, this recipe will make more or less balls.
15. 15Step 15: Have the cooled rice, cooled meat sauce, and chopped mozzarella cheese ready for the assembly.
16. 16Step 16: If the rice has been prepared in advance and chilled in the fridge, warm in the microwave oven before forming the balls or it will be crumbly and not stick together well. Stir the rice to evenly distribute the heat, and add a little more water if it still seems dry.
17. 17Step 17: If the rice seems very crumbly (even if just cooked), with a clean hand massage the cooked rice to develop the starch. Don't break the grains of rice. This will make it more sticky.
18. 18Step 18: Wet your hands - this will make shaping the balls easier. Take about a tablespoon of rice and flatten into your cupped hand. Add a large teaspoonful of meat and cube of cheese. The cheese will melt better if the cube is cut in two or four pieces before stuffing into the Italian rice ball.
19. 19Step 19: Add a little more rice on top while moulding the edges of rice around the filling. Press together firmly with your other hand cupped over the top and form a ball. Make sure no filling shows. Add more rice if necessary. Refrigerate while you prepare the batter.
20. 20Step 20: In a large bowl, whisk together the flour, water or milk, and egg. It's correct that the batter is thin. Place the bread crumbs on a large plate. See note 7 for more information.
21. 21Step 21: Dip each rice ball into the batter. Use your fingers to ensure batter completely coats each ball. Once all the rice balls are dipped in the batter, roll in breadcrumbs.
22. 22Step 22: Refrigerate your rice balls for 30 minutes.
23. 23Step 23: Pour light flavored olive oil into a saucepan or deep fryer (the oil should be at least 2 inches/5cm deep). Heat the oil over medium heat for about 5 minutes to obtain the correct temperature. Drop a cube of bread in and it should sizzle and turn golden in about 15 seconds.
24. 24Step 24: When the oil is at the correct temperature, carefully lower 3 or 4 rice balls (whatever fits comfortably in the saucepan) into the hot oil. I use a slotted spoon to do this.
25. 25Step 25: Fry until golden brown and heated through. Use a fork to gently turn the rice balls if they are browning more on one side than the other.
26. 26Step 26: Use a slotted spoon to remove the rice balls from the hot oil. Drain on absorbent paper. Repeat with the remaining rice balls, adjusting the temperature as necessary. Serve hot.