Arancini with meat and béchamel

To make the arancini with meat and béchamel, first prepare the sauté for cooking the meat: clean and roughly chop the onions 1, the carrots 2, and the celery 3.

Transfer the vegetables into a pressure cooker, then pour in the oil 4 and place the beef muscle inside 5. Put the pot on the heat and let it stew for a few minutes 6.

At this point, add the salt 7 and the water 8, close with the lid, and cook for 30-40 minutes from the whistle 9.

After the cooking time, take the piece of meat 10 and place it on a cutting board to cool. Meanwhile, blend the vegetables and the cooking base with an immersion blender 11. Cut the meat into cubes 12.

Bring the blended cooking base back to a boil, add the peas 13 and blanch them briefly. Remove the pot from the heat and add the meat 14, then mix well 15. Set aside the meat and let it cool.

Move on to the béchamel: pour the cornstarch and part of the milk into a saucepan 16, then mix well with a hand whisk 17 and flavor with nutmeg 18.

Meanwhile, bring the remaining milk to a boil in a separate saucepan 19. Add the hot milk to the cornstarch mixture, mixing everything with the whisk 20, then thicken the béchamel on the heat, continuing to stir to avoid lumps 21.

Remove the saucepan from the heat and add the meat to the still-hot béchamel 22, then mix 23 and pour everything into a baking dish. Now cut the cooked ham into cubes 24.

Dice the mozzarella as well 25. Add the ham and mozzarella to the filling and mix well 26. Cover with cling film in contact 27 and let it cool in the refrigerator.

Finally, focus on the rice: in a narrow-diameter pot, pour the water, saffron 28, salt 29, and oil 30.

Bring to a boil, then add the rice 31 and cook for 7 minutes 32. After this time, the rice will have absorbed the water, so turn off the heat and stir in the grated Parmigiano Reggiano DOP cheese 33.

Add the butter 34 and mix well 35. Transfer the risotto to a baking dish, cover with cling film in contact, and let it rest for about ten minutes; in this way, it will finish cooking 36.

When the risotto is still warm, take portions of about 80g 37, form them into balls, and place them on a tray 38. Create a hollow by pressing with your thumb in the center of the rice ball 39.

Take about 40g of filling 40 and insert it into the hollow 41, then close with the rice, giving the arancino an oval shape 42. Continue this way to form all the arancini; with these quantities, you will get about 20 pieces.

At this point, proceed with the double breading: first with breadcrumbs 43, then with the egg white (which you have previously beaten with a fork) 44, and finally again with breadcrumbs 45.

You are ready to fry: bring the seed oil to a temperature of 320°F, then immerse a few pieces at a time 46 and fry for 7 minutes. When they are evenly golden, drain the arancini 47 and place them on straw paper. Enjoy the arancini with meat and béchamel while they are still hot 48!