Italian Saffron Arancini

This is my cousin Mary Lombardi's recipe for Arancini with a saffron twist! Thank you cousin Mary for being a continual source of recipes and history. 

Ingredients: 

4 1/2 cups of water

2 teaspoons of salt

2 tablespoons of butter

A pinch of saffron 

2 cups of Carolina or River Rice (do not use quick cooking rice) 

1/2 lb of mozzerella cut into cubes 3/4"-1" (you can use one in each rice ball or 2 smaller ones in each rice ball).

3 large eggs 

1/3 cup grated parmesan cheese

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 tablespoon chopped parsley or parsley flakes

3-4 large fresh basil leaves, chopped finely

2 cups of plain breadcrumbs 

Directions: 

1. Bring water, saffron, salt and butter to boil.

2. Add 2 cups of rice

Saffron is my favorite spice of all time. The rockstar ingredient will begin to give off a yellow color to the water when it boils and then to the rice while the rice cooks. Leave the saffron in, no need to remove it after. 

3. Cook for approximately 20 to 25 minutes until all liquid is absorbed. Rice should be sticky. Remove from heat. Let cool a little, but do not let get cold. If you add the eggs while the rice is too hot then you will not be able to properly form the balls. Stir and wait for it to stop steaming. 

3.  Stir in: 3 extra large eggs, the grated  parmesan cheese, the black pepper,

garlic powder, the chopped parsley or parsley flakes and the basil leaves (chopped). Mix well. 

4. Shape into ball --press firmly-- you may need to dip your hands in warm water and/or water mixed with egg whites to get the balls to stick together. If the rice is cold or too hot you will have a hard time getting them to form balls.

5. Place mozzarella cube inside the ball and reshape so the mozzarella is hidden  inside.

6. Roll the ball into plain bread crumbs, seasoned to taste with a little garlic powder, salt and pepper. Press the crumbs firmly to the balls. 

7. Preheat oil or Crisco in deep fryer or deep pan to 375 degrees. Use a thermometer if you are not using a deep fryer. Allow room between arancini so they don't stick together. Fry until golden brown for about 4 to 5 minutes. You may need to rotate them with a fork or use the fork to slightly apply pressure to keep them submerged. Remove with a slotted spoon and drain on paper towels.

Note* You can add more grated cheese, salt, and or seasonings to the bread crumbs if you like them more seasoned.

Note* You can also stuff the arancini with anything you like. Peas, meat, prosciutto the sky is the limit!