Rich and Creamy Saffron Arancini With Mozzarella Recipe

Ingredients

• 1 (1-pound) loaf crusty Italian bread, crusts removed and bread cut into 1-inch cubes, or 2 cups panko bread crumbs, finely ground in a food processor
• 3 3/4 cups homemade chicken stock or store-bought low-sodium chicken broth, divided (see note)
• 2 packets (1/2 ounce) unflavored gelatin (only if using store-bought chicken broth or homemade broth that remains watery when chilled; see note)
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 cups short-grain Asian rice (see note)
• 1 cup dry white wine
• 2 pinches saffron, divided
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1/4 cup plus 2 tablespoons all-purpose flour, divided
• 1/4 cup milk
• 2 large eggs, beaten
• 1 pound low-moisture mozzarella, diced
• Vegetable, canola, or other neutral oil, for frying

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