Saffron Arancini

Directions

1. 1
   Heat the water and dissolve the bouillon cube.
2. 2
   Reduce the heat to low.
3. 3
   Heat the olive oil and butter in a saucepan, fry the onion (chopped into fine rice-grain-sized pieces), and then add the rice.
4. 4
   When the rice starts to make a popping sound, add the white wine and let it simmer until reduced to 2/3-1/2 the amount.
5. 5
   Add the bouillon and saffron and make a risotto.
6. 6
   Let it cook for 15-20 minutes, making sure the rice is covered with liquid.
7. 7
   Add the cream and Parmesan cheese, season with salt and pepper, and let it cool in a shallow container.
8. 8
   (Chill it immediately by placing it in an ice bath or similar method.)
9. 9
   Grind the panko in a food processor and mix with a bit of Parmesan cheese.
10. 10
    Roll the chilled risotto into bite-sized balls, coat with flour, egg, and panko, then deep-fry until golden
11. 11
    I also recommend filling them with cheese!