Toast the rice in a pan with a little olive oil. Deglaze with the white wine and, once the alcohol has evaporated, pour in plenty of boiling stock.
Cook the risotto for about 12-13 minutes, stirring often and adding stock if necessary. Halfway through cooking, add the saffron dissolved in a little hot water. Season with salt.
Once the time is up, stir vigorously off the heat with a drizzle of raw extra virgin olive oil and the grated cheese alternative. Spread the risotto on a plate and chill until it has set and cooled.
For the ragù meat sauce, finely chop the onion, carrot and celery and fry them in a pan with plenty of extra virgin olive oil and a pinch of salt. Add the AltroFood mixture while still dry and toast lightly. Deglaze with red wine and, once the alcohol has evaporated well, add the tomato puree. Cook for about 30 minutes, adding a little water if necessary. The ragù should be very dry. Remove from the heat and chill until cold.
Separately, blanch the peas in salted water for 3-4 minutes and cool them in water and ice. Drain well and add to the ragù.
Shape the arancine by taking about 50 g of rice and flattening it on the palm of your hand and putting a spoonful of ragù in the centre. Seal well, giving them a regular round shape.
Before breading, it is advisable to beat them slightly in the negative.
Make a very fluid batter by combining the flour and soy drink. Season lightly with salt. Dip the arancine first in the batter, draining the excess well, and then in the breadcrumbs.
Fry at 170°C until the arancine are golden brown. Drain on paper towels.
For the mayonnaise, whisk together all the ingredients, pouring in the oil.
Serve the arancine with a generous dollop of paprika mayonnaise and a basil leaf.