Cook the rice using the pilaf method: add the broth to the rice and bring to a boil. Cover with a lid and cook for about 15 minutes. The rice should absorb all the liquid, resulting in a very dry and firm rice.

Add the diced butter and the sachet of saffron dissolved in very little water.
Combine the grated cheese and the beaten egg, mixing well. Pour the rice into a shallow baking dish. Cover with plastic wrap and let it cool completely. While the rice cools, heat the ragù in a pan, adding the peas. It’s crucial to obtain a thick, non-liquid ragù. Once the rice has cooled completely, it’s time to form the arancini; wet your fingers by placing them in a bowl of water.

Take about 120g of rice and press the mound between your hands to form a small hollow. Fill with the ragù and a small piece of Igor’s Gorgonzola Dolce. Now, close the arancini with more rice; shape it with your hands into a point. Also, prepare the Igor’s Gorgonzola Dolce stuffed arancini.
Repeat the same procedure as for the arancini with ragù and Gorgonzola Dolce Igor, except that, in this case, place cubes of Gorgonzola Dolce Igor in the center and shape the arancini until they have a spherical shape.

Once all the arancini are ready, let them rest for a few moments in the refrigerator to compact them better.

Meanwhile, prepare the batter. In a bowl, combine the sifted flour, water, and a pinch of salt, stirring thoroughly with a whisk.

Take the arancini and dip them in the batter, coating them completely. Then roll them in breadcrumbs. Heat the oil in a small saucepan to about 170°C. Fry the arancini one or two at a time.
Drain them on absorbent paper and serve immediately.

Ingredients for about 12 arancini:
500 g of round grain rice
1.2 deciliters of broth
200 g of 00 flour
100 g of seasoned horse cheese

30 g of butter
1 egg
1 sachet of saffron
Ingredients for the frying batter:
200 g of 00 flour
300 g of water
salt to taste
For Igor’s arancini stuffed with sweet Gorgonzola:
300 g of ready-made ragù
80 g of peas
80 g of Igor’s Sweet Gorgonzola