Instructions:
- Prepare the Saffron Risotto: Sauté rice lightly in a saucepan. Deglaze with white wine (if using). Gradually add hot stock, stirring constantly until creamy and al dente (about 18–20 minutes). Stir in butter, Parmesan, and saffron at the end. Season to taste.
- Chill the Risotto: Spread the finished risotto thinly onto a tray. Allow to cool to room temperature, then chill thoroughly in the fridge for at least 1 hour until firm enough to handle.
- Prepare the Filling: In a bowl, combine the well-drained ricotta, thoroughly dried spinach, diced mozzarella, lemon zest, and nutmeg. Mix well and season lightly.
- Set Up Breading Station: Arrange three shallow dishes: 1) Flour, 2) Beaten Eggs, 3) Panko Breadcrumbs.
- Assemble the Arancini: Take a scoop (about 1/4 cup) of chilled risotto. Flatten into a palm-sized disk. Place one teaspoon of the filling in the centre. Carefully wrap the risotto around the filling, sealing completely into a tight ball.
- Coat the Balls: Roll each ball first in flour (shake off excess), then dip in egg (let excess drip off), and finally coat thoroughly in Panko breadcrumbs, pressing gently to ensure full coverage.
- Bake Preparation: Place coated balls on a baking sheet lined with parchment paper. Lightly mist or brush the tops generously with olive oil or melted butter.
- Cook: Bake in a preheated oven at 400°F/200°C for 20–25 minutes, rotating halfway through, until deeply golden brown and heated through.
- Rest and Serve: Let the Baked Arancini cool for 5 minutes before serving hot, ideally with Marinara sauce.