Arancini carbonara

Put the saffron in half a glass of boiling water to bring it to life and set aside.

Heat three to four tablespoons of extra virgin olive oil in a deep pot or saucepan and saute the half onion about five minutes.

Add 550 ml water and the 300 g rice, stir and let it boil without further attention until the water is nearly gone.

As it starts to dry, add the saffron water, rinse the glass with a little more water and add that too, and finish cooking.

Stir in the butter, stirring so the rice does not stick and cooks evenly, until creamy.

Mix in about two handfuls of pecorino.

Spread the rice gently on a tray without breaking the grains, sprinkle with more pecorino and freeze under an hour until cold.

Remove the guanciale skin and cut the guanciale into strips.

Cook the guanciale on low heat with no oil until the fat has rendered and it is crispy; rest to cool.

Beat two whole eggs and two yolks, beat in the guanciale fat, then a generous amount of pepper.

Beat in six or seven tablespoons of pecorino and more until the cheese melts into a thick, creamy, not runny cream; finish with more pepper.

Cut the mozzarella into strips, then into very small pieces so it melts during frying.

Beat two eggs for the coating.

Line a tray with baking paper. With wet hands take a portion of rice in the palm, add guanciale, egg cream and mozzarella, cover with rice and press to squeeze out moisture.

Freeze about 20 minutes, or refrigerate a couple of hours or overnight, then compact and round with dry hands.

Dip each arancino in egg with one hand, then roll in breadcrumbs with the other.

Test the sunflower oil with a few breadcrumbs, then fry one at a time a few minutes until golden brown and the inside has cooked; drain on kitchen paper.