B efore I wrote this recipe, it hadn’t occurred to me that the word “arancini” means “little oranges”, and, plump, round and golden as they are, it makes sense, too. Indeed, these robust rice balls, which are said to have come to Sicily with Arab invaders in the 10th century, are now, according to the late Antonio Carluccio , the local equivalent of a sandwich lunch. Prep 25 min Cook 45 min Makes 8 large balls For the risotto 700ml chicken stock , or vegetable stock 100ml white wine (optional) 250g short-grain rice (eg, arborio) ½ tsp salt , plus extra to season 1 very generous pinch saffron (optional) 50g parmesan , or grano padano or vegetarian alternative, grated Black pepper For the arancini 2 eggs plus 1 egg yolk 100g mozzarella , drained and cut into chunks Optional other fillings of your choice – meat ragu, pesto, sauteed mushrooms, wilted or defrosted greens 170g plain flour 250g fine dried breadcrumbs (preferably not panko) Neutral oil , for frying Flaky sea salt , to finish (optional) 1 A note on…