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Sicilian saffron rice balls with a molten mozzarella heart and a crunchy breadcrumb shell. The best possible use for leftover risotto.
Soften the chopped onion in the 20 ml olive oil for 5 minutes, add the 1.5 cups arborio rice and stir for 1 minute. Add the saffron and the 750 ml hot stock a ladle at a time over 18 to 20 minutes until the rice is tender and thick.
Beat in the 2 tablespoons butter and the parmesan, season, then spread the rice on a tray and chill for 40 minutes. It must be cold and firm or the balls will collapse in the oil.
Cut the 120 g mozzarella into 12 cubes. Scoop the rice into 12 portions with wet hands, press a cube into the centre of each and close the rice around it into a smooth ball the size of a small orange.
Set out the 0.5 cup flour, the 2 beaten eggs and the 180 g breadcrumbs in three bowls. Roll each ball through flour, then egg, then breadcrumbs, pressing so the shell has no bare patches.
Heat the 800 ml vegetable oil in a deep pot to 175°C, filling it no more than half way. Fry 3 or 4 balls at a time for 3 to 4 minutes until evenly deep golden, then drain on a rack.
Rest for 3 minutes so the centre is not scalding, and serve while the mozzarella is still stringy.
