Arancini

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1. 1Step 1: In a large saucepan, sauté the carrot, celery and onion in 3 tablespoons olive oil for 2 to 3 minutes, or until the onion is tender and slightly transparent.
2. 2Step 2: Add the ground beef and pork. Sauté until the meat is browned, then add the white wine. Bring to a simmer and allow to cook for 3 to 5 minutes, or until the smell of alcohol has evaporated. Add the ground cloves and bay leaves, then salt and pepper to taste.
3. 3Step 3: Mix the tomato paste with 2 cups of water. Add this into the ragù, along with the frozen peas. Simmer, partially covered, until the sauce thickens and most of the excess moisture has evaporated, about 2 hours. Turn the heat off, stir in the caciocavallo cheese, and set aside to cool.
4. 4Step 4: In a large pot, combine the rice with the saffron, butter, 3 teaspoons (15 grams) salt, and 5 ⅓ cup (1250 milliliters) water. Bring to a simmer, covered, and allow to cook until the rice has fully absorbed the liquid, about 20 to 30 minutes. Spread the rice on a large baking sheet and allow to cool.
5. 5Step 5: Meanwhile, prepare your batter dips. In one bowl, mix about ¼ cup all-purpose flour with enough water to make a thin batter. You may need to make more as you go, so be sure to have flour on hand. Fill a separate bowl or plate with bread crumbs.
6. 6Step 6: Before assembling the arancini, wet your hands to prevent the rice from sticking. Take a palmful of rice and use your fingers to form a shallow hollow in the center. Place a generous pinch of ragù in the center, then close the arancino with another palmful of rice. Roll into a smooth ball.
7. 7Step 7: Dip the arancino first into the batter, then into the breadcrumbs. Be sure the entire ball is coated in both. When finished, place the arancino on a baking sheet while you make the rest.
8. 8Step 8: To fry, fill a saucepan with just enough vegetable oil to submerge the arancini. Bring the oil up to a high temperature. If you want to be precise, use a thermometer to reach 350 ºF (175 ºC). We prefer a simpler method, though: when a bread crumb dropped in the oil starts to bubble immediately, the oil is ready to fry!
9. 9Step 9: Working in small batches or one at a time, carefully drop each arancino into the oil. Fry, turning occasionally with a fork, until golden brown. Remove with a slotted spoon to a paper towel to dry.
10. 10Step 10: Serve warm.