1 ladle Arborio rice
3 ladles chicken and rosemary broth
1 red onion, chopped
100g Parmesan cheese, grated
1g saffron threads
Fresh breadcrumbs
1 egg
Seasoned flour
500ml Grappolini Paneolio Extra Virgin Olive Oil

In a thick bottomed pan, fry the onion until soft. Add the rice, saffron threads and stir for a couple of minutes. Start pouring in the broth, a ladle at a time until all the liquid has been absorbed and the rice is cooked.

Remove from the heat and set aside. Meanwhile in another pan heat the extra virgin olive oil. When the rice has cooled add the Parmesan cheese and stir until well combined.

Using an ice cream scoop, start moulding the arancini and put them on a tray in the freezer to allow to harden slightly.

Prepare the fresh breadcrumbs by removing the crusts from the bread and whiz in a blender or food processor. In a separate bowl beat the egg and set aside.

Pass each rice ball through the seasoned flour, then through the breadcrumbs and lastly through the breadcrumbs. Fry in the preheated olive oil until they are golden in colour. Serve warm.