To prepare the rice:
Peel and finely chop the onion. Melt the butter in a saucepan and add the onion. Cook untill softened.
Add the rice and cook for a few minutes.
Turn the heat down to a simmer and add the vegetable broth gradually until the rice has absorbed all the liquid. When the rice is ‘al dente’ (rice is soft but with a slight bite), remove from the heat.
Add the saffron and grated Galbani Parmigiano Reggiano D.O.P. Mix together and let it cool.
To prepare the stuffing:
Add 4 tablespoons of extra virgin olive oil to a pan, then gently add the finely chopped onion and cook untill softened.
Add the veal mince and cook untill brown. Then add the peas, mushrooms and slices of cured ham.
Add the seasoned tomato sauce and let it cook until ithe sauce begins to thicken.
Divide the cooled risotto into portions that are roughly the size of a tennis ball. Place in your hand and flatten before putting a small portion of stew and a few pieces of Galbani Mozzarella Cucina in the center. Add the rice and mould into individual arancini balls.
Dip the arancini balls in the flour, followed by the beaten eggs and finally the breadcrumbs.
Cook them in cooking oil untill they are golden brown and crispy. Drain and serve immediately.