Instructions:
- Prepare the Risotto: Sauté minced onion in butter until translucent. Toast the Arborio rice for 2 minutes. Deglaze with white wine. Gradually add hot broth (including saffron threads), stirring constantly, until the rice is creamy and al dente (about 18–20 minutes).
- Enrich and Chill: Remove risotto from heat. Stir in grated Parmigiano-Reggiano, salt, and pepper. Spread the mixture thinly onto a chilled baking sheet. Allow to cool slightly, then refrigerate for at least 2 hours, or until completely firm.
- Prepare Components: Dice mozzarella, chop basil, and ensure the marinara sauce is very thick. Set up dredging station: Bowl 1 (Beaten Eggs), Bowl 2 (Panko Breadcrumbs).
- Form the Arancini: Scoop about 2 level tablespoons of chilled risotto into your palm. Flatten into a disc. Place a small cube of mozzarella, a pinch of basil, and a pea-sized dollop of thick marinara in the centre. Carefully fold the risotto around the filling, rolling gently into a tight, uniform ball (about 1.5 inches wide).
- Dredge: Roll each ball thoroughly in the beaten egg mixture, allowing excess to drip off, then roll completely in the Panko breadcrumbs, ensuring total coverage.
- Bake Preparation: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place the dredged arancini on it. Lightly spray or brush the tops of the arancini with olive oil for crispness.
- Bake: Bake for 20–25 minutes, rotating halfway through, until deeply golden brown and heated through (the centre cheese should be molten).