Arancini

Method

1. 1 Cook rice with saffron until the grains turn golden yellow, then let it cool and refrigerate for 2 hours.
2. 2 Simmer the minced beef with tomato sauce and peas until the mixture is thick; a wet filling will cause the meatballs to break apart.
3. 3 Scoop rice into a bowl in the palm of your hand, add the filling and mozzarella, then wrap it tightly.
4. 4 Shaped into a cone, this is the Catania-style arancini.
5. 5 Roll in the batter, then in breadcrumbs, and fry at 180 degrees for 5 minutes until golden brown.

With an appliance

• Air fryer 1 hr 20 min

  Replace step 5: spray the breadcrumb coating evenly with oil, fry in an air fryer at 190 degrees for 12 minutes, flipping at the 7th minute to ensure the arannini are evenly browned without bursting.