Arancini Al Burro Recipe (with Video)

For rice base
1. Add the stock, butter, and salt to a high-walled skillet or pot. Bring the stock mixture to a boil, then add rice and cook for 20-25 minutes.
2. Spread the cooked rice onto a sheet tray to cool completely.
For the fillinh
1. Melt the butter in a small pot over medium heat. Add the flour and whisk to combine.
2. Slowly pour in the milk in small additions, making sure all of the liquid has been absorbed before adding more milk.
3. Once all of the milk is incorporated, cook the mixture for 3-4 minutes or until thickened. Season the sauce with nutmeg, salt, and pepper.
4. Strain and allow the bechamel sauce to cool to room temperature. Optionally, refrigerate the sauce overnight.
5. Combine cooled (or chilled) bechamel with the cubed ham and cheese.
6. Keep refrigerated until ready to use.
For arancini
1. Shape the the arancini into a cone, ball, oval, or square shape by placing a large scoop (~110 grams) of the cooled rice onto one of your hands. Pat the rice into a ball, then create a deep divot in the center. Fill the cavity with about 2 teaspoons - 1 tablespoon of filling. Add another 40 grams of rice to the top of the filled rice ball to seal the filling in, then pat into your arancini shape of choice.
2. Allow the shaped and filled arancini to chill in the refrigerator for 30 minutes.
3. Meanwhile, prepare the dredging station: fill three bowls, one with flour, one with beaten eggs, and the other with breadcrumbs.
4. Dredge the chilled arancini in the flour, then egg, then breadcrumbs.
5. Fry at 350 °F for 4-6 minutes or until golden brown and crisp.