Preparation

1. Place the rice, water, stock cube and a pinch of salt in a saucepan and bring to a boil. Cook for two minutes stirring with a spoon to dissolve the stock cube, then add the peas and cook for the cooking time necessary for the rice, adding water, if necessary. When the cooking time is complete, the water should have evaporated, and the rice should be creamy. Add the butter and Parmesan cheese and mix. Turn off the heat and let it cool.
2. In a saucepan, sauté the chopped onion with a drizzle of olive oil. Add the peas and cook for one minute, then add a glass of water and a little salt and cook for 15 minutes. The peas must be dry, therefore the water must have completely evaporated. Set aside and let the peas cool.
3. Prepare the bechamel. Melt the butter in a saucepan, add the flour and mix to form the roux. Add the milk, a pinch of salt and the saffron. Cook until you obtain a very thick bechamel. If necessary, add some salt. Turn the heat off and place the bechamel in a bowl, cover the surface with plastic wrap to prevent a skin from forming and let it cool.
4. Form the arancini: place a small portion of rice in your hand and mold it into a cup shape. Place some bechamel sauce, a few peas and some mozzarella cubes in the center. Close with more rice and form a small ball with your hands. Keep aside and continue until all ingredients have been used up.
5. Prepare the batter by mixing the water, flour and salt with a hand whisk.
6. Put the arancini in the batter and then roll in the breadcrumbs. Fry them in the hot peanut oil (170 °C) until golden brown. Gradually place the fried arancini in a baking dish lined with paper towel to absorb any excess oil. Eat the arancini while still very hot.