Arancini - Bombi tar-Ross

Heat chicken broth in a saucepan over low heat.

In a separate pot, sauté onion and garlic in olive oil until translucent.

Add risotto rice and stir for 1-2 minutes until lightly toasted.

Pour in warm chicken broth gradually, stirring constantly until absorbed, about 18-20 minutes.

Stir in saffron, peas, parmesan cheese, salt, and black pepper; mix well.

Spread risotto onto a baking sheet and let cool completely.

Once cooled, form risotto into balls, placing a piece of mozzarella in the center of each.

Dredge each ball in flour, then dip in beaten eggs, and finally coat with bread crumbs.

Heat olive oil in a deep pot over medium heat until shimmering.

Fry arancini in batches until golden brown, about 4-5 minutes per side.

Remove from oil and drain on paper towels.

Serve warm, garnished with parsley.

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