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 to 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 simmer 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 starting from the whistle 9.

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

Bring the blended cooking juices 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 the meat aside 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 whisk 17 and flavor with nutmeg 18.

Meanwhile, boil the remaining milk in a separate saucepan 19. Add the hot milk to the starch mixture, mixing everything with the whisk 20, then thicken the béchamel over 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.

Also dice the mozzarella 25. Add the ham and mozzarella to the filling and mix well 26. Cover with plastic wrap in contact 27 and let it cool in the refrigerator.

Finally, dedicate yourself to the rice: in a pot with a narrow diameter, pour the water, the saffron 28, the salt 29 and the 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 33.

Also add the butter 34 and mix well 35. Transfer the risotto to a baking dish, cover with plastic wrap 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 out portions of about 80 g 37, form 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 40 g of filling 40 and insert it into the hollow 41, then close with the rice, giving the arancino an oval shape 42. Continue in this way to form all the arancini; with these doses you will get about 20 pieces.

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

You are ready to fry: bring the seed oil to a temperature of 160°, then dip a few pieces at a time 46 and fry for 7 minutes. When they are golden brown, drain the arancini 47 and place them on straw paper. Enjoy the arancini with meat and béchamel while still hot 48!