Sicilian Arancini

In a medium saucepan over medium heat, melt 2 tablespoons of butter.

Add the minced shallot and sauté until tender, being careful not to add any color.

Add the rice and toast for about one minute, stirring constantly.

Pour in the chicken stock, season with kosher salt, and bring to a boil.

Reduce the heat to a simmer, cover the pot, and cook for 15 minutes.

While the rice cooks, grind the saffron threads in a mortar and pestle. Add the ice cubes to bloom the saffron.

Once the rice is cooked, stir in the saffron and ice cube mixture until well combined.

Stir in the grated Parmigiano-Reggiano cheese.

Immediately spread the rice mixture onto a parchment-lined baking sheet to cool completely. This stops the cooking process.

Once cool, cover with plastic wrap and let it set at room temperature for several hours.

To make the béchamel sauce, melt 3 tablespoons of butter in a small saucepan.

Whisk in the all-purpose flour to create a roux and cook for 1-2 minutes to cook out the raw flour taste.

Gradually whisk in the whole milk until smooth. Season with kosher salt and freshly grated nutmeg.

Continue whisking over low heat for a few minutes until the sauce is very thick. Remove from heat and let cool.

Prepare the filling ingredients: grate the caciocavallo and mozzarella cheeses, and dice the cooked ham.

Take a portion of the cooled rice, flatten it in your palm, and make an indent in the center.

Fill the indent with a spoonful of béchamel, a pinch of each grated cheese, and some diced ham.

Top with a small amount of rice to seal, then gently pack and form into a tight ball. Repeat with the remaining rice and filling.

Set up a breading station. Whisk the eggs in one bowl and place the breadcrumbs in another.

Dip each rice ball first in the egg wash, ensuring it's fully coated, then roll it in the breadcrumbs until covered.

Heat several inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).

Carefully fry the arancini in batches, being careful not to overcrowd the pot. Fry for 5-6 minutes, turning occasionally, until deep golden brown.

Remove the arancini from the oil with a spider strainer and place them on a wire rack to drain.

Immediately sprinkle the hot arancini with kosher salt.

To serve, garnish with more grated caciocavallo cheese and chopped fresh parsley.