Bring the water or broth to a boil with the saffron and salt, then add the rice. Once all the liquid is absorbed, turn off the heat, add the butter and grated cheeses, and mix well. Spread the rice in a baking dish to cool, and when it's lukewarm, cover it with plastic wrap.

In a skillet, sauté the garlic in olive oil. When the garlic is golden, add the frozen mushrooms. Cook until all the liquid has evaporated. At the end, remove the garlic, add salt, pepper, and parsley, then let cool.

Melt the flour and butter together over very low heat, whisking constantly. Gradually add the milk while whisking, until the sauce thickens. Let it cool slightly, then stir in the grated Parmesan. Meanwhile, prepare the batter by whisking together the flour, a generous pinch of salt, the egg, and the water.

Cut the caciocavallo and speck into small cubes.

With a spoon, fill the base of the Arancinotto mold (previously greased with oil) with rice and place the ring on the base of the mold.

Insert the plunger to create a cavity for the filling.

Add a level spoonful of béchamel and a spoonful of mushrooms.

Add a few cubes of caciocavallo and speck, and more béchamel, leaving a little space between the filling and the top edge of the mold.

Cover with rice up to the rim and close the arancino with the back of the plunger.

Remove the plunger and the ring from the Arancinotto.

Turn the mold over and gently release the arancino onto a plate.

Dip the arancino in the batter, then coat with breadcrumbs.

After shaping all the arancini, pour the oil into a saucepan and, when it reaches 375°F (190°C), start frying them one at a time.

Once golden brown, remove them with a slotted spoon, let them drain on a rack, then place them on paper towels.

Tips:
☑️ Make sure the rice is well dried during cooking, or it may stick to the mold.

☑️ Let the rice cool completely, and if you have time, chill it in the fridge for a few hours.

☑️ Store fried arancini in the fridge for up to 2 days, wrapped in plastic wrap.

☑️ Once all the arancini are shaped, before frying, you can keep them in the fridge for 2-3 days or freeze them for 1-2 months.