[EN] Fried rice balls (Arancini)

Time: 2 h 30 minutes

Ingredients (12 balls):

17.6 oz (500 g) short-grain rice

3 yolks
1 oz (30 g) butter
1 sachet saffron 
Filling:
1/2 onion
3.5 oz (100 g) tomato paste
2.5 oz (70 g) peas
3.5 oz (100 g) mozzarella
4.2 oz (120 g) minced meat 
0.9 oz (25 g) butter
oil
salt
pepper
+ 2 egg whites, breadcrumbs,                                                                                                                      8.5 US cups (2 lt) peanut oil

I bring to boil 5 US cups (1,2 lt) of water, then I add salt and rice.
I let it cook for 15 minutes, blending every so often. At the end of cooking the water has been completely adsorbed by rice.

I add butter and I blend.

I whisk 3 yolks and I add the sachet of saffron.
I whisk and I pour it in the rice.

I blend the rice.

I pour the rice on a plate, I level it and I let it cool.

Meantime I prepare the filling. 
In a pot I sauté the onion in the butter and in a little bit of oil.

I add the minced meat and I let it cook for 5 minutes.

I pour the wine and I let it blend.

I add tomato paste, peas, salt, pepper and a little bit of water.
I cook for about 40 minutes.

When the rice and the filling are cool, I start preparing my rice balls.

I take a portion of rice, I squeeze it firmly and I make a depression in the centre where I put a teaspoon of sauce and 2-3 cubes of mozzarella.
I close with a layer of rice and I make a ball or a pear.

I beat the albumens untill stiff.

I roll the balls in the albumens.

Then, I roll the balls in the bread crumbs.

I fried the balls in hot oil in a deep pan
(about 2-3 minutes).

Buon Appetito!