Spinach Arancini (Rice Balls)

Bring 4 cups chicken broth and saffron threads to a boil in a saucepan over high heat. Stir in Arborio rice return to a boil then reduce heat to medium-low cover and simmer until the rice is tender yet still a little firm about 16 minutes.

Heat olive oil in a large saucepan over medium heat. Stir in onion and cook for one minute then stir in garlic and continue cooking until the onion has softened and turned translucent about 3 minutes. Stir in wine spinach and butter and bring to a boil. Reduce heat to medium-low and fold in cooked rice and Parmesan cheese; cook a few minutes until the mixture is a little stiff. Spread onto a baking sheet and cool in the refrigerator until completely cold 4 hours to overnight.

Once the rice mixture has cooled form the arancini by enclosing a cube of mozzarella cheese in about 3 tablespoons of the rice to form a 1 inch ball; set aside. When you have finished making the balls place flour eggs and bread crumbs into separate shallow bowls. One-by-one gently roll the arancini in the flour to coat then shake off excess. Dip into beaten egg then roll in bread crumbs; set aside.

Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).

Deep fry the arancini 5 or 6 at a time in the hot oil until golden brown about 4 minutes. Be sure to roll the arancini around with a metal spoon as they cook so they are evenly browned on all sides. Drain on paper towels and serve hot.