Arancini
Place water/broth salt, pepper and saffron into a saucepan, and bring to a boil, lower heat. Add rice all at once, stir, simmer covered for about 15 minutes, until al dente and liquid is absorbed. When rice is done, remove from heat, stir in tomato sauce, peas if using, and romano cheese. Set aside to cool, or put in the fridge.
When rice mixture is cool, first, correct seasonings, then mix in 2 of the eggs.Take a small ball of the rice mixture, the size of a golf ball.
Flatten it slightly, then put a few small cubes of mozzarella in the center, and close it back up. Repeat with the remaining rice mixture. Make sure that the cheese is well-hidden in the rice ball, or it will come leaching out when fried. Chill the rice balls a bit more, just to firm them up again.
Heat approx 3 cups oil (I use a mixture of vegetable and non-virgin olive oil) to 350 degrees. Beat remaining two eggs. Dip each rice ball in egg, then roll in bread crumbs and fry until deeply golden brown.
Remove with a slotted spoon, hold in warm oven. Alternatively, they can be made ahead and frozen. Reheat in a 350 oven.
Pass additional marinara sauce on the side.
These are very, very, very good, though I hardly ever get the sinful pleasure of eating them.
Carolyn D.