Saffron arancini

Arancini

• 50 g Parmesan cheese, cut into pieces (3 cm)
• 180 g white wine
• 3 pinches saffron
• 1 brown onion (approx. 120 g), cut into quarters
• 2 garlic cloves
• 40 g unsalted butter
• 3 sprigs fresh thyme, leaves only
• 250 g Arborio rice
• ½ tsp ground black pepper
• 700 g water
• 1 ½ tbsp Vegetable stock paste (see Tips)

Assembly

• 150 g quinoa flakes
• ½ tsp salt
• ¼ tsp ground black pepper
• 100 g mozzarella cheese, cut into cubes (approx. 1 cm) (see Tips)
• vegetable oil (approx. 750 g), for deep frying