Saffron Arancini with Manchego Filling

In a saucepan, warm the vegetable broth and infuse with saffron threads. Let steep for at least 10 minutes.

In a separate saucepan, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the Arborio rice to the saucepan and toast for 2-3 minutes, stirring constantly.

Gradually add the warm saffron-infused broth, one ladle at a time, stirring continuously and allowing the rice to absorb the liquid before adding more. Continue until the rice is cooked through and creamy, about 20-25 minutes. Season with salt and pepper.

Remove the rice from heat and spread it out on a baking sheet to cool completely. This will help it firm up.

Once the rice is cool enough to handle, take a small amount (about 2 tablespoons) and flatten it in your palm. Place a cube of Manchego cheese in the center.

Carefully shape the rice around the cheese to form a ball, ensuring the cheese is completely enclosed. Repeat with the remaining rice and cheese.

Set up three shallow dishes: one with flour, one with beaten egg, and one with breadcrumbs.

Dredge each arancini in flour, then dip in egg, and finally coat with breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Carefully fry the arancini in batches until golden brown and crispy, about 2-3 minutes per side. Be careful not to overcrowd the pot.

Remove the arancini with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Serve immediately while hot and crispy.