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1
To make the risotto: In a medium-sized saucepan, heat the stock until almost a boil.
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2
Turn the heat to very low and stir in the saffron.
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3
In a 10- to 12-inch saucepan, melt 3 tablespoons of the butter.
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4
Immediately stir in the rice and cook over medium-high heat.
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5
Using a wooden spoon, stir continuously until the rice is coated in the butter and begins to turn translucent, about 2 minutes.
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6
Be careful not to let the rice burn.
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7
Keeping the heat at medium-high, begin ladling the hot broth into the rice, about 2 ladlefuls at a time.
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8
Constantly stir with the wooden spoon until the rice has almost absorbed all of the broth.
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9
Continue adding the both bit by bit until the rice is al dente or tender, about 20 minutes.
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10
Once the rice is cooked, season with salt and pepper.
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11
Remove from the heat and immediately add the egg yolk and the remaining tablespoon butter.
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12
Stir to thoroughly combine and set aside to cool.
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13
To make the ragu: in a large, heavy-bottomed saucepan, cook the olive oil, veal, and onion over high heat.
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14
Stir often, and continue cooking until the veal loses its pink color.
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15
Add the remaining ingredients through the 3 cups of chicken stock.
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16
Turn the heat to medium low and allow the ragu to simmer for about 1 hour to 1 hour 30 minutes, until quite thickened.
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17
Season to taste with salt and pepper, stir well to combine, and remove the ragu from the heat.
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18
Let the ragu cool, about 45 minutes.
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19
When the ragu is cool to the touch, place a scant cup of rice into the palm of one hand and use the fingers of your other hand to form a cup-like mound of rice.
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20
Place a generous tablespoon of the ragu into the rice cup, then gently fold the outer edges of the rice over to cover the ragu, completely enclosing it.
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21
You should have a ball of stuffed rice and there should not be any ragu leaking out.
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22
You may need to add a little more rice to keep close the ball.
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23
Set the arancine aside and use the remaining rice and the remaining ragu to make about 7 more balls.
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24
Roll each finished ball carefully through the beaten egg whites, then dredge through the breadcrumbs.
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25
Place the arancine on a tray and refrigerate for 30 minutes.
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26
In the meantime, heat 4 inches of cooking oil in fryer or deep frying pan to 375 F. When the oil has reached temperature and the arancine have had time to cool, carefully place 3 balls at a time into pan and fry until golden brown, about 3 to 4 minutes, stirring with tongs or kitchen spoon to keep them moving.
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27
Drained cooked balls on paper towels and place on large platter.
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28
Serve immediately.
