1. Begin by boiling 1.2 litres of salted water. Add the rice and cook for approximately 15 minutes, until the water is fully absorbed. This will ensure that the starch remains in the pot, resulting in dry and compact rice.

2. Dissolve the saffron in a small amount of hot water and add it to the cooked rice. Stir in the butter and the grated cheese until well combined. 

3. Spread the rice evenly onto a large, shallow tray. Cover with plastic wrap to prevent the surface from drying out. Allow the rice to cool completely for a couple of hours at room temperature.

4. As the rice cools, prepare the ragù filling following this recipe, but reduce the ingredient quantities to approximately one-sixth of the original amounts.

5. Cube the caciocavallo cheese, cooked ham, and mozzarella while the ragù is cooking. Set aside..

6. Once the rice has fully cooled down, begin forming the arancini. Keep a bowl of water nearby to moisten your hands as needed. Take about 120g of rice for each meat arancino and create a small bowl shape in your hand. Fill with a teaspoon of meat sauce and a few cubes of caciocavallo cheese if using. Close the rice around the filling and shape it into a pointed form. Repeat this process for all arancini with the ragù filling.

7. For the ham and mozzarella filling, use about 130g of rice per arancini and stuff them with diced ham and mozzarella. Shape these arancini into round forms. This filling variation is traditionally known as “with butter” (al burro).

8. Prepare the batter by combining sifted flour, a pinch of salt, and water in a bowl. Mix thoroughly with a whisk to prevent lumps.

9. Dip each arancino into the batter, ensuring they are fully coated, then roll them in breadcrumbs.

10. Heat oil in a saucepan to 170°C (340°F). Deep-fry one or two arancini at a time, being careful not to lower the oil temperature. When they are golden brown, remove and place them on a tray lined with absorbent paper.

11. Serve the Sicilian rice balls hot and enjoy!