Ingredients

• 4 cups chicken broth
• 1/2 teaspoon saffron threads, crumbled
• 1 1/2 cups Arborio rice
• sea salt and pepper to taste
• 1/4 cup extra-virgin olive oil
• 1 onion, minced
• 3 cloves garlic, minced
• 1 cup white wine
• 2 cups chopped fresh spinach
• 2 tablespoons butter
• 1 1/2 cups grated Parmesan cheese
• 8 ounces mozzarella cheese, cut into 1/2 inch cubes
• 2 cups all-purpose flour
• 2 eggs, lightly beaten
• 2 cups seasoned bread crumbs
• vegetable oil for deep frying

Instructions

1. Bring 4 cups chicken broth and saffron threads to a boil in a saucepan over high heat. Stir in Arborio rice, return to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, yet still a little firm, about 16 minutes.
2. Heat olive oil in a large saucepan over medium heat. Stir in onion, and cook for one minute, then stir in garlic, and continue cooking until the onion has softened and turned translucent, about 3 minutes. Stir in wine, spinach, and butter, and bring to a boil. Reduce heat to medium-low, and fold in cooked rice and Parmesan cheese; cook a few minutes until the mixture is a little stiff. Spread onto a baking sheet, and cool in the refrigerator until completely cold, 4 hours to overnight.
3. Once the rice mixture has cooled, form the arancini by enclosing a cube of mozzarella cheese in about 3 tablespoons of the rice to form a 1 inch ball; set aside. When you have finished making the balls, place flour, eggs, and bread crumbs into separate, shallow bowls. One-by-one, gently roll the arancini in the flour to coat, then shake off excess. Dip into beaten egg, then roll in bread crumbs; set aside.
4. Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
5. Deep fry the arancini 5 or 6 at a time in the hot oil until golden brown, about 4 minutes. Be sure to roll the arancini around with a metal spoon as they cook so they are evenly browned on all sides. Drain on paper towels, and serve hot.