Cook the rice in salted water with saffron until all the liquid is gone, about 14 minutes. Keep the heat steady and stir now and then so it doesn’t stick. When done, mix in butter, grated cheese, and eggs while still warm. Spread it on a tray to cool, so it firms up.

In a small pan, cook the peas with onion, olive oil, and a splash of white wine. Season lightly with salt and pepper. Let them soften, then set aside to cool.

For the ragù, start with a soffritto of carrot, celery, and onion in butter and olive oil. Remove the vegetables and keep them aside. In the same pan, brown the beef and pork well. Deglaze with a splash of red wine, then add tomato paste, passata, broth, and the reserved vegetables. Simmer gently for 1½ hours, stirring sometimes. Add the milk at the end to round the flavor.

Mix the ragù with peas, cubed goat cheese, grated provola, parsley, and a pinch of saffron. Let the filling cool before shaping.

Take a scoop of rice in your hand, flatten it, and add a spoon of filling in the center. Close with more rice, shaping it into a ball or cone. Keep your hands damp to stop sticking.

Beat the eggs with a little olive oil and black pepper. Dip each arancino in the egg, then roll in breadcrumbs. For extra crunch, repeat the breading twice.

Heat frying oil or lard to 170 °C (340 °F). Fry a few at a time, turning so they cook evenly, until golden and crisp outside. Drain on paper towels and serve hot.