Arancini with Peas and Cheese

Prepare vegetable broth. For 2 liters of water, take 1 onion, 1 leek stalk, 2 carrots, 2 celery branches, a bunch of parsley, 1 fennel, and 3 black peppercorns. Bring to a boil and simmer over medium heat for 1–2 hours. Strain and discard the vegetables.

Finely chop the garlic and shallots. In a wide pot, sauté them in olive oil over medium heat for 2–3 minutes. Add the rice, stir for 2–3 minutes. Add the saffron, stir for another 15–20 seconds.

Pour in the white wine and simmer the rice for 5 minutes, stirring constantly. Once the wine is absorbed, add the broth. Leave the rice to simmer on low heat with a gentle boil. After 15 minutes, check if it's done — the rice should be al dente, without any crunch.

Remove from heat. Add mascarpone, parmesan, salt and black pepper. Stir vigorously to release the starch from the rice — it should become silky.

Quickly cool the risotto to stop the cooking process. Spread the rice on a baking sheet, level it out, and place it in the refrigerator for 2–3 hours until it freezes.

Blend mozzarella, gorgonzola, and taleggio in a blender until smooth.

Form balls of 20 grams from cooled rice with a damp hand. Make a small indentation in each ball, place 20 grams of cheese mixture inside, and roll the ball closed.

Roll the balls in wheat flour, shake off the excess.

Beat the eggs and roll the balls in them.

Roll the balls in panko breadcrumbs.

Heat the oil in a sauté pan to 180 degrees. Fry the arancini for 3 minutes until they acquire a rich golden color.

For pea puree: boil a bunch of mint in 2 liters of salted water. Add 200 grams of frozen green peas to the boiling broth, cook for 2–3 minutes. Blend the hot peas in a blender, add 1 tablespoon of Parmesan, 1 spoon of mascarpone, 1 spoon of butter, salt and pepper to taste. Cool the puree in the refrigerator.

Mix mayonnaise with dill sprigs. Place 2 tablespoons of puree and arancini on a plate. Garnish with a drop of dill mayonnaise.