Step 1

Bring the saffron to life by filling up half a glass with boiling water.

Step 2

Put the saffron in boiling water. Keep this cup of saffron on the side and cook the rice.

Step 3

Generously add 3-4 tablespoons of extra virgin olive oil (EVOO) into the pot.

Step 4

Saute chopped onions for 4-5 minutes.

Step 5

Add 550ml water to the pot and add the rice. Remember, this is arancini, not risotto, so the process is different.

Step 6

Stir everything together and let it cook. When the water disappears, the rice is almost ready.

Step 7

Once the water has nearly dried up, add the half glass of water with saffron.

Step 8

Get any remaining saffron by adding more water to the cup and mixing it.

Step 9

Now add the extra water to the rice. This will be approx another half cup of water.

Step 10

Now add the butter - this will combine the ingredients and make the dish creamy.

Step 11

Continuously stir the rice using the "risottatura" technique and taste the rice when cooking. It is ready when creamy.

Step 12

Add approx 2 handfuls of pecorino romano so it infuses the rice.

Step 13

Transfer to a baking tray and gently spread it in a thin layer. Since it is still very hot, place it in the freezer.

Step 14

Next, remove skin from the guanciale. and cut it into strips, to help it get crispy.

Step 15

Cook the guanciale on low heat in a pan - do not add any oil. When the guanciale is crispy and golden, it is ready! Leave to the side.

Step 16

Crack 2 egg yolks and 2 whole eggs in a bowl to make the cream then beat well and add the oil from the guanciale to get extra flavor.

Step 17

Grind a generous amount of black pepper and add more pecorino romano and stir it into the eggs. It should be creamy and thick.

Step 18

Keep whisking until any thick lumps become cream and if necessary add more pecorino to make it thicken more.

Step 19

Cut the fiordilatte mozzarella into strips and then small cubes. This makes it quicker and easier to melt when you fry the arancini.

Step 20

Break 2 eggs into a separate plate and beat well.

Step 21

Once rice is cold get a baking tray and line with parchment paper.

Step 22

Make sure your hands are wet and remove any rings. Then grab a medium-sized handful of rice and put it in the palm of your hand. Make a small indent in the middle.

Step 23

Then add some guanciale, egg mixture, and some cheese.

Step 24

Cover the top with some rice and form it into a ball. Make sure to press the ball together to get the moisture out.

Step 25

Once finished set each arancini aside on the baking tray with parchment paper and repeat the process to make as many arancini as your filling can - small or big!

Step 26

Once finished, put these in the freezer for 20 minutes to dry them out.

Step 27

Use your dry hand to make them more compact if necessary.

Step 28

Dip the arancini into the eggs and then coat them with bread crumbs.

Step 29

Put some bread crumbs on the parchment paper on the bottom of where your arancini will go.

Step 30

Get a pot of oil ready for frying; keep your arancini in the refrigerator until you are ready for this step.

Step 31

Test if the oil is ready by putting some bread crumbs in and see if they bubble up.

Step 32

Put the first arancino in and fry them one at a time. Make sure the inside cooks. The mozzarella should melt, and the eggs should cook. After a few minutes of cooking, the arancino should turn golden brown, and it will be done!

Step 33

Take the arancino out and put it on a plate covered with a paper towel for excess oil.

Step 34

Plate the arancini, and they are ready to be eaten!