Saffron Arancini with Manchego Cheese and Romesco Sauce

**Prepare the Risotto:** Warm the vegetable broth in a saucepan over low heat. In a separate large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the edges become translucent. If using, pour in the white wine and cook until absorbed, stirring frequently.

Add 1/4 teaspoon of saffron threads into 1/4 cup of warm broth and set aside.

Begin adding the warm broth to the rice, one ladleful at a time, stirring continuously until the liquid is absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente. Stir in the saffron-infused broth during the last 5 minutes.

Remove the risotto from the heat and let it cool completely. This is crucial for shaping the arancini.

**Shape the Arancini:** Once the risotto is cool enough to handle, take about 2 tablespoons of risotto and flatten it in your palm. Place a cube of Manchego cheese in the center and mold the risotto around the cheese to form a ball. Repeat with the remaining risotto and cheese.

**Prepare the Breading:** Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Roll each arancini ball in the flour, then dip it in the egg, and finally coat it thoroughly with breadcrumbs.

**Fry the Arancini:** Heat the vegetable oil in a deep fryer or a large pot to 350°F (175°C). Carefully add the arancini balls to the hot oil, in batches to avoid overcrowding, and fry for 2-3 minutes per side, or until golden brown and crispy.

Remove the fried arancini with a slotted spoon and place them on a baking sheet lined with paper towels to drain excess oil.

**Prepare the Romesco Sauce:** Combine the roasted red peppers, almonds, garlic clove, sherry vinegar, smoked paprika, olive oil, salt, and pepper in a food processor or blender. Process until smooth. Add more olive oil if the sauce is too thick. Adjust seasoning to taste.

**Serve:** Serve the saffron arancini hot with a generous dollop of Romesco sauce for dipping.