Stuffed and fried Sicilian rice dumplings

Ingredients for 4 servings:

• 1 pinch(s) saffron threads
• 250 ml white wine
• 100 g butter
• 1 onion(s) finely chopped
• 1 clove(s) garlic, crushed
• 750 ml chicken broth
• 2 tbsp thyme
• 225 g rice (risotto rice, Arborio or Vialone nano or Carnaroli)
• 50 g freshly grated Parmesan cheese
• 100 g mozzarella or fontina, diced
• 75 g breadcrumbs
• Oil for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Arancini

While preparing the risotto, soak the saffron in wine. Melt the butter in a large saucepan, sauté the onion and garlic over low heat for 3-4 minutes until al dente but not browned. Bring the stock to a simmer in another saucepan. Sauté the thyme and rice with the onions for 1 minute, stirring constantly. Add the wine and saffron, stirring until the wine is completely absorbed. Add several ladles of hot stock, stirring continuously to ensure the rice cooks evenly. Add just enough stock to cover. Continue in this way for 20 minutes, until the rice is creamy. For arancini, the rice doesn’t need to be al dente. Add more water or chicken stock until the rice is tender, ensuring the liquid is completely absorbed. Remove the pan from the heat and stir in the Parmesan cheese. Then spread the rice out on a baking sheet lined with fish-safe film. Let it cool, preferably overnight in the refrigerator. Roll a small portion of risotto into a walnut-sized ball; use your thumb to make a hole in the center, place a cube of cheese inside, and then press the hole shut. Repeat with the remaining risotto. Coat the balls thoroughly in breadcrumbs. Pour enough oil into a deep fryer or deep pan; the arancini must be covered while frying. Heat the oil to 180°C (until a cube of bread turns golden brown within 15 seconds). Fry the arancini in batches for about 3-4 minutes. Drain on kitchen paper and let cool for a few minutes before eating. Serve warm or at room temperature. They’re also delicious cold!