Bring the water to a boil and cook the rice for about 15 minutes, until the water is completely absorbed. This step allows us to recover all the starches that make the rice very malleable. Halfway through cooking, add the saffron and adjust with salt. Once cooked, add the butter and grated cheese, then let it cool in a baking dish, forming a thin layer about 3/4 mm thick.

Prepare the meat sauce and diced mozzarella. Work with all the ingredients cold. With a wet palm, take a bit of the rice layer, fill the center with plenty of meat sauce and mozzarella, then cover with more rice layer, shaping it as desired, either pear-shaped or round. Continue until you create about 12 arancini.

Prepare the breading, first with the flour, then in beaten eggs with a pinch of salt and pepper, and finally in the breadcrumbs. Repeat the process for each arancini.

Place on an air fryer tray, spray a little oil, and cook for 20 minutes at 200 degrees Celsius.

Remove from the air fryer and serve.