Add butter, parmesan cheese, and salt into the rice and mix lightly.
Mix the egg yolks and saffron together, then add them to the rice. Mix everything together well.
Transfer the mixed rice into a flat dish and let it cool down.
Using 1 heaping tablespoon's worth of meat sauce as the filling, tightly roll up the rice just like you're making rice balls.
Dredge the rice balls with beaten eggs and panko.
Deep-fry in 180℃ oil until golden brown. Place them gently into the oil to avoid any spitting.
Drain the oil well and serve.
Story Behind this Recipe
I was enchanted by the arancini that I ate in Sicily and became a fan of it Mix some salt-boiled green peas or diced cheese into the filling to improve the taste You can use other variations of the rice as well, like ketchup rice or rice simply seasoned with parmesan cheese and salt.
The meat sauce can be cold and just out of the fridge when shaping the rice balls. You can form them into bell-shapes or round balls. For best results, use fine panko. If you don't have any on hand, ground up what you have with a food processor, etc. To avoid any mistakes, use lots of oil and deep-fry the croquettes in one go.