STEP-BY-STEP COOKING RECIPE
Boil rice until tender in salted water.
While the rice is cooking, prepare the béchamel sauce: pour the milk into a small saucepan. Stick the clove buds into the peeled quarter of the onion, then dip it in the milk. Add bay leaf and nutmeg. Place a saucepan of milk on low heat, bring to a boil and continue cooking for another 10 minutes. Remove from heat, remove cloves and onions and bay leaves.
Put butter, cut into small pieces, in a saucepan, sprinkle the pieces of butter with flour. Place the saucepan over medium heat. Cook, stirring and rubbing with a wooden spoon, 3-4 minutes, until butter and flour form a single mass.
Pour half the milk into a saucepan with flour mass. Cook by continuously kneading the flour mass and stirring it with milk until it boils. Then pour in the remaining milk. Continue cooking without letting the milk simmer any more until the sauce is thick and creamy. Remove from heat, strain through a sieve. Season with salt and pepper.
Drain the rice and let it sit for 5 minutes to make it dry and thicker.
Combine rice, diced mozzarella, grated cheese. Stir well. Roll the rice into balls the size of a large egg.
Flatten the ball into a cake, put 1-2 tablespoons on it. the bechamel sauce, then shape the ball again so that the bechamel sauce is inside the rice crust.
Break the eggs into a bowl, add the breadcrumbs to a flat plate. Dip the balls first in the egg, then in the crackers, then again in the egg and crackers. Shake off the excess.
Heat the deep-frying oil to about 170C. You can check the temperature without a thermometer: if a piece of bread is thrown into the butter, if it immediately begins to sizzle and brown in a couple of minutes, the butter is sufficiently heated.
Deep-fry the arancini in batches until golden brown. Remove with a slotted spoon and immediately place on several layers of paper towels to remove excess oil.