To prepare the pistachio rice arancini, first prepare the vegetable broth needed for the risotto (you'll need about 50 g to later dissolve the saffron). Once ready, strain it, keep it warm, and start ...

To make the spaghetti arancini, start by preparing the meat ragù: in a non-stick pan, melt the butter with a little oil over low heat (1), then add the finely chopped onion (2) and let it brown for a ...