Arancini

Bring the vegetable stock to a boil, stir in the rice and saffron, mix well, cover with a lid, reduce the heat to low and cook for 18-20 minutes, until the rice has absorbed all the liquid and turned tender.

Remove the pot from the heat, stir the butter and grated Parmesan into the hot rice, and season with salt to taste. Spread the rice in a thin layer on a tray, let it cool to room temperature, then refrigerate for 30 minutes until firm enough to shape.

Cut the mozzarella into 1.5-2 cm cubes.

Wet your palms with water, take a portion of the chilled rice (about 70-80 g), flatten it in your palm, place a mozzarella cube in the center, cover with rice on all sides, and roll tightly into a smooth ball with no cracks or visible filling.

Set up three bowls: flour, beaten eggs, and breadcrumbs. Coat each ball first in flour (shaking off the excess), then dip in the eggs, and finally roll in breadcrumbs, pressing lightly for an even coating.

Heat oil in a tall pot to 170-180°C (a dropped bread crumb should sizzle immediately and float to the surface). Fry the arancini in batches of 3-4 for 4-5 minutes, turning them for even browning, until deep golden and crisp.

Remove the finished arancini with a slotted spoon onto a plate lined with paper towel to drain off excess oil.

Serve immediately while hot, with warm tomato sauce for dipping.