Arancini di riso

Heat 2 tablespoons of olive oil and the butter and fruit half of the onion.

When the onion is soft and glassy, ​​add the risotto and stir until all the grains are covered with oil.

Pour in the wine and let it evaporate at medium height.

Pour a soup spoon of hot stock on the rice and stir well. As soon as it has been absorbed by the rice, add more stock in the pan and stir until the risotto is al dente after 15-18 minutes.

Make sure the risotto is reasonably dry and compact. Remove from the heat source and add saffron, Parmesan cheese, (black) pepper and 2 egg yolks. Stir well and let cool (this can also be done a day in advance).

Heat the rest of the olive oil and fry the rest of the onion chips soft and glassy.

Add the peas and a small splash of water and cook the peas for 3-4 minutes. Season with salt and allow to cool.

Make the rice balls the size of a small orange. Press some pieces of mozzarella and a little onion pea mixture into the core of the arancini. Form a nice ball again, so that the filling is completely covered.

Heat the frying oil to 180 ° C. Beat the eggs with a pinch of salt. Roll the arancini first through flour, then through the beaten eggs and then through breadcrumbs.

Fry the arancini in hot peanut oil until golden brown and crispy. Take them out of the oil with a slotted spoon and let them drain on kitchen paper. Serve them hot.