Exotic Italian Seafood Arancini

Instructions:

1. Cook the Arborio rice in the vegetable broth with the saffron, stirring constantly, until the rice is creamy and al dente.
2. Transfer the rice to a cool flat surface and let it cool.
3. In a pan sauté the seafood with a splash of white wine, salt and pepper until cooked thoroughly.
4. Let the seafood cool, then chop finely and mix with the Parmesan cheese.
5. Form small balls with the cooled rice, pushing a little of the seafood mixture into the center of each one, then resealing the rice around it.
6. Roll each ball in a beaten egg, then in breadcrumbs.
7. Heat the olive oil in a pan over medium-high heat, then deep fry the arancini until they are golden brown.
8. Drain the arancini on paper towels, then serve warm.