Arancini Siciliani

Steep the saffron threads in 50 ml of the warm vegetable stock for 5 minutes. Combine the rice, remaining stock, saffron mixture, and salt in a medium saucepan. Bring to a boil, reduce to low, cover, and cook 18-20 minutes until the liquid is absorbed and the rice is tender but still holds its shape.

Remove from heat. Stir in butter and parmesan until melted. Spread the rice on a baking sheet in an even layer and let cool to room temperature, then refrigerate uncovered for at least 1 hour until fully chilled and firm.

Wet your hands. Scoop 2 tablespoons of chilled rice and flatten it in your palm. Place 1 teaspoon ragù and a few cubes of mozzarella in the center. Top with another tablespoon of rice and seal the edges, shaping into a ball or cone. Repeat with remaining rice and filling.

Set up a breading station: flour in one shallow bowl, beaten egg in another, breadcrumbs in a third. Roll each arancino in flour, then egg, then breadcrumbs, pressing gently so the crumbs adhere.

Heat sunflower oil in a deep pot to 170-175°C (use a thermometer). Fry the arancini in batches of 2-3, turning occasionally, for 5-7 minutes until deep golden and the cheese inside is melted. Don't crowd the pot or the temperature will drop.

Drain on paper towels and serve immediately while the crust is crispy and the filling is molten.