Food of the World - Arancini

They are specialty of Sicily, and the name means "Little Oranges". Isn't it cute?

large pinch of saffron
250ml white wine
100g butter
1 finely chopped onion
1 large crushed garlic clove
750 ml chicken stock
2 tbsp thyme
225 g risotto rice
50g grated parmesan
100 g mozzarella, cubed
75 g breadcrumbs
oil for deep-frying

Leve the saffron to soak in the wine while you prepare the risotto. Melt the butter in a large saucepan. Add the onion and garlic and cook over low heat for 3-4 minutes until softened but not browned. Add the thyme and rice and cook, stirring, for 1 minute to seal the rice. Add the wine and saffron and stirr until the wine is all absorbed. Add several laddles of stock, stirring continuously, so the rice cooks evenly. Keep adding the stock, stirring frequently. Continue this way for about 20 minutes,or until the rice is creamy. It is not so essential to keep the rice al dente. Remove from the heat and stirr in the parmesan, then spread ot onto a tray covered with clingfilm, leave to cool and,if possible, leave in the fridge overnight.
To make the arancini, roll a small amount of risotto into a walnut-sized ball, press a hole in the middle,place a small piece of mozzarella cheese inside and press around. epeat with the rest of the risotto. Roll each ball in the breadcrumbs. Deep-fry the arancini in batches, drain on paper towels. Serve hot or in a room temperature.