Arancini with Saffron (Rice Balls)

Instructions

1. 1In a saucepan, heat vegetable broth and saffron threads. Keep warm.
2. 2In a large pot, melt butter over medium heat. Add onion and cook until softened.
3. 3Add rice and cook for 1 minute, stirring constantly.
4. 4Pour in white wine and cook until absorbed.
5. 5Add a ladle of warm broth to the rice, stirring until absorbed. Repeat until rice is cooked and creamy (about 20 minutes).
6. 6Stir in peas and season with salt and pepper. Let cool completely.
7. 7Take a small amount of risotto and flatten it in your hand. Place a cube of mozzarella in the center and shape the rice around it to form a ball.
8. 8Repeat with remaining risotto and mozzarella.
9. 9In a shallow dish, whisk eggs. Place gluten-free breadcrumbs in another dish.
10. 10Dip each arancini in the egg, then roll in breadcrumbs to coat.
11. 11Heat vegetable oil in a deep pot to 175°C.
12. 12Fry arancini in batches until golden brown and heated through (about 3-4 minutes per batch).
13. 13Drain on paper towels and serve warm.

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