Sicilian Arancini

Boil washed rice in hot water (in a 1:2 ratio), adding saffron, until all the water is absorbed.

Spread the cooked rice evenly on a baking sheet and let it cool.

Preparing the filling: peel all the vegetables and chop them in a blender.

Fry the vegetables in olive oil for 5 minutes, then add tomato puree and fry for another 5 minutes.

Add the minced meat and mix thoroughly. Pour in the wine and evaporate it while continuing to stir.

Salt, pepper, and remove from heat.

Let the filling cool completely.

Add grated parmesan and mix.

Shape the cooled rice into balls the size of a tangerine. When forming, squeeze them tightly so they don't fall apart. You can give the arancini a round shape or a pear shape.

In a bowl, beat the eggs with flour until smooth. Pour breadcrumbs onto a separate plate.

Make an indentation in each rice ball with your finger and carefully fill it with filling (1–1.5 tsp).

Carefully seal the hole with rice to prevent the filling from falling out.

First, coat each arancini in breadcrumbs, then dip in the egg mixture, and coat again in breadcrumbs.

Fry the arancini in a pot of boiling vegetable oil or in a deep fryer for 5 minutes until golden brown.

Use a slotted spoon to place the cooked arancini on paper towels to remove excess oil.

Serve hot.