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1
Dissolve the saffron in the measured cooking water. Cook the Arborio rice in the saffron water until fully tender and the liquid is absorbed. Off the heat, stir in the butter and grated cheese. Spread the rice on a tray and leave uncovered until completely cold — the grains must be dry and cohesive, not steaming or tacky.
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2
Brown the minced beef and pork in a wide pan over moderate heat, breaking up all clumps. Add the tomato, peas, and basil leaves. Cook steadily, stirring frequently, until the ragù is very dry — no liquid pooling at the edges, the mixture holding its form when pressed with a spoon. A wet ragù will leak during frying and destroy the structure. Remove the basil. Cool completely before filling.
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3
This is where the arancino lives or dies. Dampen the hands. Take 80–100 g of cold rice and flatten it across the palm into a disc. Spoon a measure of cold, dry ragù into the centre. Close the rice firmly around the filling, compressing with both hands into a cone (the Palermitana form) or a sphere (the Catanese form). The arancino must be very compact — any looseness will cause it to break apart in the oil.
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4
Set up three successive stations: flour, beaten egg-wash, fine breadcrumbs. Pass each arancino first through flour (dust off the excess), then through egg-wash (coat fully), then press into the breadcrumbs so the entire surface carries a generous, even layer. The crumb coat should show no gaps or thin patches.
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5
Heat the frying oil to 175 °C. Lower the arancini carefully into the oil — do not crowd the vessel. Fry for 4–5 minutes. The arancino is ready when the exterior is deep golden across the entire surface and the crust is audibly crisp when tapped.
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6
Lift the arancini onto a rack or absorbent paper. Rest for 2 minutes before serving. The exterior should remain rigid and crisp to the touch; the interior, when bitten through, should yield breadcrumb, then cohesive saffron rice, then the dark, compact ragù at the centre — all three layers distinct and simultaneous.