To begin, bring the broth to a boil in a medium saucepan. If using saffron, add it to the broth to steep while you prepare the rice. In a separate pan, cook the Arborio rice with the broth, simmering it gently until all the liquid is absorbed and the rice is cooked, about 18-20 minutes. Stir in the butter and Parmigiano-Reggiano, season with salt, and let the rice cool completely before handling it—this helps it firm up for easier shaping later.

While the rice cools, prepare the ragù filling. In a frying pan, heat olive oil over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. Stir in the ground beef or pork, breaking it up with a spoon as it browns. Once browned, add the crushed tomatoes and peas (if using), then season with salt and pepper. Let the sauce simmer for 15-20 minutes, or until it thickens. Set the filling aside to cool.

Once the rice has cooled, set up your workstation. Have your cooled rice in one bowl, the ragù in another, and the cubed mozzarella nearby. You’ll also need three shallow bowls for the flour, beaten eggs, and breadcrumbs for coating. Lightly grease your hands with olive oil or water to prevent the rice from sticking as you begin forming the arancini.

Take a small handful of rice (about 2 tablespoons) and flatten it in the palm of your hand to create a disc. Place a spoonful of the ragù and a cube of mozzarella in the centre of the rice. Carefully fold the edges of the rice around the filling, sealing it completely. Shape it into a ball, ensuring there are no gaps for the filling to escape. Repeat this process with the remaining rice and filling.

Once all the rice balls are formed, it’s time to coat them. First, roll each arancino in the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it’s fully coated. Finally, roll the ball in the breadcrumbs, pressing gently to make sure the coating adheres well. Repeat with all the rice balls.

In a large, deep frying pan or pot, heat the vegetable oil to 170°C (340°F). The oil should be deep enough to fully submerge the arancini. To check the temperature, you can drop a small piece of bread into the oil; it should sizzle and turn golden within a minute. Fry the arancini in batches, avoiding overcrowding the pan. Cook each batch for about 3-4 minutes, or until they are golden brown and crispy on all sides.

Once fried, transfer the arancini to a paper towel-lined plate to drain any excess oil. Allow them to cool slightly before serving, as the filling will be very hot. The outer layer should be crisp and golden, while the interior remains creamy and filled with melted mozzarella and savoury ragù.

Serve the arancini warm, either as an appetizer or a main course. They can be enjoyed on their own, but for extra flavour, pair them with a simple marinara dipping sauce or a fresh green salad. For presentation, garnish with extra Parmigiano Reggiano and a drizzle of olive oil, allowing the crunchy exterior and gooey, flavourful centre to shine.