Arancini (Sicilian Rice Balls)

Method

1. 1

   Cook the rice in the stock with the saffron, stirring occasionally, until the liquid is absorbed, about 16 minutes. Beat in the butter and parmesan.

2. 2

   Spread the rice on a tray and cool completely — refrigerate 1 hour if you have time.

   💡 Cold, sticky rice shapes cleanly; warm rice falls apart in the oil.

3. 3

   With damp hands, flatten a handful of rice, tuck in a cube of mozzarella and a few peas, and close it into a tight ball. Repeat to make about 12.

4. 4

   Roll each ball in flour, then beaten egg, then breadcrumbs, pressing the crumbs on firmly.

5. 5

   Heat the oil to 170°C and fry in batches until deep amber all over, about 4 minutes per batch.

   💡 Crowding the pan drops the temperature and makes them greasy — three at a time is plenty.

6. 6

   Drain on paper towels, salt lightly, and rest 5 minutes — the center will still be molten.