ngredients

• 2 cups Arborio rice
• 4 cups chicken or vegetable stock
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1/4 teaspoon saffron threads (optional)
• 2 eggs, beaten
• 1 cup mozzarella, cubed
• 1 cup all-purpose flour
• 2 cups breadcrumbs
• Vegetable oil, for frying

Instructions

1. Cook the Rice
   • Bring the stock to a simmer in a large pot.
   • Add the Arborio rice and cook, stirring occasionally, until the rice absorbs all the liquid and becomes tender.
   • Stir in the butter, Parmesan cheese, and saffron threads (if using).
2. Cool the Rice
   • Spread the cooked rice onto a baking sheet to cool completely.
3. Shape the Arancini
   • Once the rice is cool, take a handful and flatten it slightly in your palm.
   • Place a cube of mozzarella in the center.
   • Enclose the cheese by shaping the rice into a ball around it.
   • 
4. Coat the Arancini
   • Roll each rice ball in flour, ensuring it’s fully coated.
   • Dip it into the beaten eggs, allowing any excess to drip off.
   • Roll it in breadcrumbs, pressing gently to adhere.
5. Fry the Arancini
   • Heat vegetable oil in a deep fryer or heavy-bottomed pan to 350°F (175°C).
   • Fry the rice balls in batches until they are golden brown and crispy, about 3-4 minutes per batch.
   • Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
6. Serve
   • Serve the arancini warm, accompanied by marinara sauce for dipping.
   • 

Tips

• For added flavor, consider incorporating finely chopped herbs into the rice mixture.
• Ensure the oil maintains a consistent temperature to achieve even browning.
• Arancini can be made ahead of time and reheated in a 350°F (175°C) oven until warmed through.

Enjoy your homemade arancini!