Arancini Stuffed Rice Balls

Steep 1/4 tsp saffron threads in 2 tablespoons of the warm vegetable broth for 5 minutes. Melt half the 4 tbsp unsalted butter in a wide saucepan over medium heat and soften 1 finely diced yellow onion until translucent, about 5 minutes.

Add 2 cups Arborio rice and toast, stirring, for 2 minutes. Pour in 1/2 cup dry white wine and stir until absorbed. Add the saffron-broth mixture, then add the remaining 4 cups vegetable broth one ladle at a time, stirring frequently and letting each addition absorb before adding the next. This takes about 18 minutes total.

Remove from heat. Stir in the remaining butter, 1/2 cup finely grated Parmigiano-Reggiano cheese, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Spread the risotto on a baking sheet and let cool to room temperature, then refrigerate until cold and firm, at least 2 hours.

To assemble: scoop about 3 tablespoons of cold risotto into your palm. Press a small indent in the center and fill with a few 2/3 cup thawed frozen peas and a cube of 6 oz cut in small cubes low-moisture mozzarella. Mold the rice around the filling into a tight ball. Repeat until all the rice is used.

Set up a breading station: 4 beaten large eggs (for coating) in one bowl and 2 cups fine dry breadcrumbs in another. Roll each ball through the eggs, letting excess drip off, then roll in breadcrumbs pressing to coat evenly.

Pour 6 cups neutral oil (for frying) into a heavy pot to a depth of 3 inches and heat to 350°F (175°C). Fry the arancini in batches without crowding, turning occasionally, until deep golden brown all over, about 4-5 minutes per batch. Drain on a paper-towel-lined plate. Serve hot.