Arancini

Gently mix the risotto with the grated aged caciocavallo; cut the fresh caciocavallo into small pieces; salt and beat the egg in a bowl; spread the breadcrumbs on a large work surface.

Now gather some rice in the palm of your hand, press it down and pour a generous spoonful of sauce and a few pieces of cheese onto it; cover with a little more rice and close it up as you would with a meatball. Dip in the egg and breadcrumbs, lightly pressing the base of the pyramid so that it stands upright on its own. Continue in this way until all the rice is used up.

Fry in boiling extra virgin olive oil, placing the arancini upright in the fryer basket. Let them drain on absorbent paper and serve immediately, accompanied by tomato sauce.