Rice balls

Preparation:

Preparation: Brown half an onion sliced in a saucepan with three tablespoons of oil and a knob of butter, add 100 g of chicken giblets, 100 g of lean veal cut into small pieces, 150 g of shelled fresh peas. After a few minutes, add a little tomato sauce diluted in a glass of hot water, chopped parsley, celery, basil, half a crumbled stock cube; season with salt, pepper and cook. Boil 300 g of rice in a little water and bring it to cooking by gradually adding a few more spoonfuls of boiling water (at the end of cooking, the rice must have absorbed all of it). Meanwhile, boil an egg. When cooked, add 50 g of butter, a pinch of saffron, three tablespoons of grated Parmesan cheese, an egg to the rice. Shape the dough into slightly pear-shaped meatballs; make a small cavity in the centre, fill it with a little of the ragù and with small pieces of hard-boiled egg, close it with rice. Flour the arancini, dip them in beaten egg and breadcrumbs, fry them in abundant oil, drain them on a sheet of absorbent paper, arrange them on a plate and serve.