Saffron Arancini

• 350 grams Uncooked white rice
• 1/4 of a small onion Onion
• 1 Bouillon cube
• 500 ml Water
• 1 tbsp Olive oil
• 10 grams Butter
• 200 ml White wine
• 1/3 tsp Saffron
• 50 ml Light cream
• 1 Parmesan cheese
• 1 Flour
• 1/2 Egg
• 1 Dried panko
• 1 Salt and pepper
• 1 Oil for deep frying

1. Heat the water and dissolve the bouillon cube.
2. Reduce the heat to low.
3. Heat the olive oil and butter in a saucepan, fry the onion (chopped into fine rice-grain-sized pieces), and then add the rice.
4. When the rice starts to make a popping sound, add the white wine and let it simmer until reduced to 2/3-1/2 the amount.
5. Add the bouillon and saffron and make a risotto.
6. Let it cook for 15-20 minutes, making sure the rice is covered with liquid.
7. Add the cream and Parmesan cheese, season with salt and pepper, and let it cool in a shallow container.
8. (Chill it immediately by placing it in an ice bath or similar method.)
9. Grind the panko in a food processor and mix with a bit of Parmesan cheese.
10. Roll the chilled risotto into bite-sized balls, coat with flour, egg, and panko, then deep-fry until golden
11. I also recommend filling them with cheese!

white rice, onion onion, olive oil, butter, white wine, saffron, cream, parmesan cheese, flour, egg, salt, oil

Taken from cookpad.com/us/recipes/159128-saffron-arancini (may not work)