Ingredients for 4 people:

Saffron rice:
280g or 1 1/2cups Acquerello rice
5og or 1/2 stick butter
2tbsp Extra virgin olive oil
1Lt or 4cups vegetables or chicken stock
1/4 onion
80g or 1/2cup grated Parmesan cheese
2g saffron pistils
400ml or 1 3/4cups white wine

Cooked rice with saffron
70g or 1/4cup mozzarella
100g or 1/2cup white flour
4 Eggs 200g
Bread crumbs

Risotto preparation:
Peel and finely dice the onion. Pour some oil and butter into a souce pan. Add diced onion until it get brown. Add saffron pistils, Acquerello Rice and cook for about 1 minute. Simmer with white wine until reduced. Pour broth and let it cook for 16 minutes. Once the rice is “al dente” remove from the burner and stir in butter and grated Parmesan cheese.

Arancini preparation:
Wet the tips of your fingers and pick up a handful of the cooked rice. Place a 10/15g of diced mozzarella in the centre of the rice and form it into a ball. Roll the ball of rice in flour, beaten egg and bread crumbs. Fry the arancini for 3/4 minutes until they are golden. Serve hot.

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