2 hours and 30 minutes

arborio rice, 2 cups
ground beaf, 3,5 oz
ground pork, 3,5 oz
vegetable broth, 2 cups
provolone cubes, 3,5 oz
breadcrumbs, 1 cup
grated pecorino, 0,5 cup
peas, 0,5 cup
tomato paste, 0,4 cup
butter, 6 tbsp
red wine, 0,5 cup
onion, 1
carrot, 1
celery, 1
saffron, 0,25 tsp
all purpose flour, to taste
extra virgin olive oil, to taste
salt, to taste
pepper, to taste


Slice the onion, in a medium saucepan over medium low heat, sauté the onion with 3 tbsp of butter. Put into the saucepan the arborio rice and let cook adding some hot vegetable broth. Half cooked, add the saffron dissolved in water and and let it cook for totally 20 minutes. Add the grated pecorino and stir.
Let the rice cool, meanwhile cook the peas in water and a tbsp of oil.
For the ragu: slice an onion, sauté with oil, add the ground meat and keep mixing, add red wine and stir until it is evaporated. Cook until soft, 20 min. Add peas and stir.
Wet your hands, take a good portion of rice and put in the palm of a hand forming a cylinder, making a cup-like hole to place the ragu and cheese into it. Scoop a generous amount of ragu, about 2 teaspoon, into the half cylinder and then a few cubes of provolone. Take another portion of rice and place over the half cylinder to close and to enclose the ragu and cheese in the center. Roll the cylinder to enclose all ingredients in the center. Roll the arancine in the flour mixed with water and then in the breadcrumbs.
Place into hot (180°C) oil into a fryer and fry until brown on all sides. Place on paper towel to drain and serve hot.

Thanks to Cooking Elena.