Make the saffron risotto

• Soften the butter in a saucepan, add the rice and toast it for a couple of minutes.
• Add the hot stock a ladle at a time, stirring, and stir in the saffron.
• When the rice is al dente and creamy, stir in the parmesan and the beaten egg, then spread on a tray and let cool completely.

Cook the Bolognese ragù

• Sweat the onion, carrot and celery in the olive oil until soft.
• Add the ground beef and brown it well, then pour in the red wine and let it evaporate.
• Add the tomato passata, season with salt and pepper and simmer until thick.

Shape the arancini

• Wet your hands and flatten a portion of cooled rice in your palm.
• Place a spoonful of ragù and a few cubes of mozzarella in the centre.
• Close the rice around the filling and shape into a firm ball or cone.

Bread the arancini

• Roll each arancino in flour, then in beaten egg, then in breadcrumbs.
• Press the coating on well so it seals the rice completely.

Deep fry

• Heat the sunflower oil to 170 °C.
• Fry the arancini in batches until deep golden and crisp.
• Drain on a cooling rack and serve hot.