Crispy Sicilian Arancini with Molten Mozzarella

Warm the chicken broth in a saucepan and keep it at a gentle simmer. Add the saffron threads to the warm broth and let them bloom while you start the risotto.

Heat the olive oil and 1 tablespoon of butter in a heavy-bottomed pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.

Add the arborio rice and stir to coat each grain in the fat. Toast for 1-2 minutes until the edges of the rice become slightly translucent.

Pour in the white wine and stir until fully absorbed. Begin adding the warm saffron-infused broth one ladleful at a time, stirring frequently and waiting for each addition to be mostly absorbed before adding the next. This process takes about 18-20 minutes.

When the rice is tender and creamy, remove from heat. Stir in the remaining butter, Parmigiano-Reggiano, salt, and pepper. Spread the risotto onto a parchment-lined baking sheet in an even layer and refrigerate for at least 1 hour, or until completely cold and firm.

Scoop about 1/3 cup of cold risotto into your hand. Flatten it slightly, press a cube of mozzarella into the center, then carefully shape the rice around the cheese to form a ball, sealing the mozzarella completely inside. Repeat with remaining risotto and cheese.

Set up a three-stage breading station: flour in the first bowl, beaten eggs in the second, and breadcrumbs in the third. Roll each arancino in flour, dip in egg (letting the excess drip off), then coat thoroughly in breadcrumbs, pressing gently to adhere.

Heat the vegetable oil in a deep pot or Dutch oven to 350F. Fry the arancini in batches of 3-4, turning occasionally, until deep golden brown on all sides, about 4-5 minutes per batch.

Transfer to a wire rack set over a baking sheet and season with a pinch of salt immediately. Let rest for 3 minutes before serving with warm marinara sauce for dipping.