Arancini (meaning “little oranges”) are iconic Sicilian street food—fried balls of saffron-infused risotto, typically stuffed with ragù (meat sauce), mozzarella, or peas, and coated in a crisp breadcrumb crust.

Prep Time	Cook Time	Serves
45 minutes + Chilling	20 minutes	8 large Arancini

Part A: Ingredients

For the Risotto Base

• 1 Tbsp Olive Oil, 1/2 small Onion (minced), 1 cup Arborio Rice, $1/2$ cup Dry White Wine, 3 cups Hot Chicken Broth, 1/2 tsp Saffron Threads (dissolved in 2 Tbsp hot water), 2 Tbsp Parmesan Cheese (grated), 1 Egg Yolk.

For the Filling and Coating

• Filling: 1 cup Thick Meat Ragù (or diced cooked mozzarella and peas), $1/2$ cup Mozzarella Cheese (cut into 8 cubes).
• Coating: 1/2 cup All-Purpose Flour, 2 large Eggs (beaten), 2 cups Fine Dry Breadcrumbs.
• Frying: Oil for deep-frying.

Part B: Instructions

Step 1: Make the Saffron Risotto

1. Heat olive oil and sauté the onion until translucent. Add the rice and toast for 1 minute.
2. Add the white wine and cook until absorbed. Slowly add the hot broth, 1 cup at a time, stirring until absorbed, until the rice is cooked al dente (about 20 minutes).
3. Stir in the saffron water and grated Parmesan. Spread the risotto thinly on a baking sheet and let it cool completely in the refrigerator (at least 2 hours or overnight).

Step 2: Form and Fill the Arancini

1. Once the risotto is cold, mix in the egg yolk (this acts as a binder).
2. Take a scoop of rice (about $1/4$ cup) and flatten it in your hand. Place a spoonful of the thick ragù and one cube of mozzarella in the center.
3. Carefully fold the rice around the filling and roll it into a firm ball. Ensure the filling is completely sealed inside. Repeat with the remaining rice.

Step 3: Bread and Fry

1. Set up the breading station: Flour, beaten Eggs, Breadcrumbs.
2. Roll each rice ball first in the flour, then dip completely in the egg, and finally roll thoroughly in the breadcrumbs until fully coated.
3. Heat the oil in a deep pot to $350^{\circ} \text{F}$ ($175^{\circ} \text{C}$).
4. Fry the Arancini in batches for 5–7 minutes, turning occasionally, until they are deep golden brown and the cheese is melted.
5. Remove and drain on paper towels. Serve hot.