Saffron Arancini with Mozzarella

Directions

1. Pour a couple tablespoons of oil into a large pan and set it over medium heat.
2. Add the onion once the oil begins to shimmer and cook, stirring occasionally, for about 4 minutes, until it becomes soft and translucent.
3. Add the rice, continuing to stir, and cook for 3–4 minutes, until the rice is lightly toasted but not browned.
4. Add the wine and cook, stirring, for about 2 minutes, allowing the alcohol to completely evaporate.
5. Warm 2 cups of the chicken stock and add to the pan along with a pinch of saffron.
6. Scraping the sides of the pan, ensure that all the ingredients are fully immersed.
7. Season to taste with salt and cook until the liquid has mostly evaporated, 20–30 minutes.
8. Add 1 additional cup of stock and cook, stirring frequently, again until the liquid content has mostly evaporated.
9. Add the rest of the stock, ¼ cup at a time, until the rice is just tender and a thick porridge has formed. Remove from heat and season with salt and pepper.
10. Add 1 cup of grated Parmesan cheese and 2 tablespoons of butter and stir to combine.
11. Grease a baking sheet and spread the rice out in a thin, even layer.
12. In a deep plate, place the breadcrumbs.
13. In another plate, beat eggs.
14. Working with dry hands, scoop up a small handful of rice, forming into a flat disk.
15. Place a small piece of the mozzarella in the center of the disk and fold to enclose.
16. Roll into a ball.
17. Roll the ball in the egg, then in the breadcrumbs, and set aside.
18. Repeat the process until all of the ingredients are used.
19. In a large pan, heat enough oil for frying over medium-high heat.
20. Working in batches and adding oil as needed, gently fry the rice balls until golden brown, then, with a slotted spoon, drain on paper towels.
21. Serve after the balls have cooled slightly.