This is the original Italian recipe. At family gatherings, we usually used the previous Rice Pie recipe, but here below are the recipes still used in Italy today.

Makes 12 rice balls.

Ingredients

Ragu filling (6 balls):

• ½ white onion, finely chopped

• 1 carrot and 1 celery stalk (optional)

• 1 tablespoon extra-virgin olive oil

• 2 tablespoons butter

• 1 cup ground pork or hamburger

• ¼ cup dry red wine

• 1 cup tomato puree

• salt and pepper

• ¾ cup cooked peas

• ½ cup fresh Caciocavallo cheese, cut into small cubes (can substitute with Provolone cheese)

Ham and cheese filling (6 balls):

• ¾ cup mozzarella cheese, cut into very small cubes

• ½ cup sliced ham cut into little squares

Rice:

• 2.5 cups Carnaroli rice (can be substituted with Arborio rice)

• 5 cups water

• 1 teaspoon salt

• 1 teaspoon Saffron

• 2 tablespoons butter

• 1 cup grated aged Caciocavallo cheese (can substitute with Provolone)

Batter for breading and frying:

• 2 cups flour

• 1 teaspoon salt

• 10 ounces (1 ¼ cup) water

• 1-2 cups breadcrumbs

• 3-4 cups peanut or other oil for frying

1. Boil rice in salted water until all water is absorbed. Cook for about 15 minutes, then dissolve the saffron in a little water and add to the already cooked rice.

2. Mix in the butter and shredded cheese. Then pour and level the rice on a large tray and cover with plastic wrap, to make it fully cool down. The film will prevent the surface of the rice from drying out. You can do this the day before and store in the refrigerator.

3. Sauté the onion with the olive oil and butter on medium heat. Optional: also add in and sauté a chopped carrot and a stalk of chopped celery to make a more heart ragu. When the onion is transparent, add in the meat and turn the heat up. Add in the wine and stir until it evaporates.

4. Add in the tomato puree, add salt and pepper to taste, and cook covered over low heat for 20 minutes. Halfway through cooking, add the peas.

5. Mix the chopped ham and mozzarella in a bowl and set aside.

6. Once the rice has cooled completely (it might take a couple of hours), take a few tablespoons at a time (a little more than ½ cup of cooked rice) and form a cup shape in the middle of your palm and put a small spoonful of ragu plus a few cubes of the Cacciocavvlo cheese in the middle (or a small spoonful of the ham and cheese filling).

7. Then cover the cup of rice with another pinch of rice and shape it into a pointed cone shape for the ragu filled balls, and a rounder shape for the ham and cheese balls.

8. Prepare the batter: In a medium bowl, mix the flour and a pinch of salt. Add in the water slowly stirring constantly with a whisk to avoid lumps. Pour the breadcrumbs in another bowl.

9. Dip the arancini one by one into the batter, making sure you cover them entirely, and then roll each one in the breadcrumbs.

10. In a saucepan, heat the oil and bring it to a temperature of 340° F, then fry the arancini one at a time in order to avoid lowering the temperature of the oil. Take out when the ball is golden brown and place on a tray lined with paper towels.