Arancini Siciliani

Place rice and water together (ratio: 1 rice-1.5 water) in a pot over a low flame

As soon as it starts boiling, add a sachet of saffron dissolved in a little bit of water and then switch off the fire, cover and let it rest for 15 min.

Add butter and parmesan cheese and stir with a wooden spoon.

When the risotto is cold take about 2 spoons of the cold, cooked risotto into your palm, press it in your hand. Put 1 teaspoon of ragù sauce and a piece of cheese in the center.

Put other rice on the top and form the rice into a ball the size of a small orange, encasing the cheese completely so you can\'t see it. (If it\'s sticky, try wetting your hands.)

Keep on compacting the ball.

In a bowl mix well water and make a liquid called \'tempora\'.

Roll the ball in this liquid

Break the eggs and beat them just a little with a fork. Roll the ball in the eggs

Coat it with the breadcrumbs and keep on compacting the ball in your hands

Heat the oil to the depth of 3 cm in a deep frying pan.

Carefully fry 2 or 3 arancini at a time, and turn for 3 or 4 minutes (more or less, depending on how big they are) until they\'re nicely browned all over.

Transfer with a slotted spoon to a paper-towel lined platter to drain. Repeat.

You can fill the arancini with ragù Bolognese sauce, mozzarella cheese and peas or with roasted ham and cheese, or with sauté vegetables (mushrooms or aubergines) and white sauce or just with butter and cheese.

To give your risotto different colors add pesto sauce or tomato purée instead of saffron.