Risotto Fritters Filled With Mozzerella Arancini

Ingredients

• Rice and Filling
• 1 liter water
• 300 grams risotto rice
• 1/8 teaspoon saffron
• 50 grams butter
• 15 milliliters extra virgin olive oil
• 1 egg
• 50 grams Parmigiano-Reggiano cheese, finely grated
• 25 grams butter
• 15 milliliters olive oil
• 1/4 onion, skinned, end removed, and finely chopped
• 75 grams ground beef, pork, or veal or a mixture of the three
• 40 grams peas, shelled
• 2 teaspoons tomato paste
• 25 milliliters red wine
• 5 grams flat leaf parsley, leaves removed, washed, dried, and finely chopped
• 25 grams prosciutto or ham cut into small pieces
• 1 ball about 125 grams, mozzarella torn into pieces
• Breading
• 150 grams plain flour
• 2 eggs, beaten
• 250 grams bread crumbs
• Milliliter olive oil, frying
• Sea Salt
• Freshly ground pepper

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