Arancini

Instructions

1. Prepare the risotto base
   In a large saucepan, sauté the diced onion in butter until translucent. Add the Arborio rice and toast for 2-3 minutes, stirring constantly. Pour in the white wine and stir until absorbed. If using saffron, add it to the broth now. Gradually add the hot broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue until rice is cooked but still firm (about 18-20 minutes).
2. Finish and cool the rice mixture
   Remove the risotto from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste. Spread the rice mixture onto a large baking sheet to cool completely (at least 1 hour, or refrigerate overnight).
3. Prepare the filling
   In a bowl, combine the diced mozzarella, peas, and cooked ground meat if using. This will be the filling for your arancini. Keep refrigerated until ready to use.
4. Shape the arancini
   Wet your hands slightly to prevent sticking. Take about 3 tablespoons of the cooled rice mixture and flatten it in your palm. Place a small amount of the filling in the center. Carefully shape the rice around the filling to form a ball or cone shape, ensuring the filling is completely enclosed.
5. Bread the rice balls
   Set up a breading station with beaten eggs in one bowl and breadcrumbs in another. Dip each rice ball into the beaten eggs, then roll in breadcrumbs until completely coated. Place on a tray and repeat with remaining rice and filling.
6. Fry the arancini
   Heat vegetable oil in a deep pot to 350°F (175°C). Carefully lower the arancini into the hot oil, a few at a time, and fry until golden brown and crispy (about 3-4 minutes). Remove with a slotted spoon and drain on paper towels. Allow to cool slightly before serving.