Arancini al Kimchi

Method

1. Melt 50 g of butter in a pan. Add 300 g of rice and toast for 3 minutes.
2. Gradually add 700 ml of hot broth, stirring occasionally.
3. Halfway through cooking, add a packet of saffron. Once cooked, stir in 30 g of grated Parmesan and pepper to taste.
4. Let the risotto cool completely, then refrigerate for one day.
5. In a separate pan, sauté 150 g of kimchi with a little butter and one scallion (the chef also mentions a spoonful of an unspecified ingredient, but this is not listed in the official ingredients).
6. Combine the sautéed kimchi in a bowl with béchamel, scamorza cheese, and mozzarella. Mix well to form the filling.
7. Shape the cold risotto into balls, make a hole, stuff with the kimchi filling, then seal.
8. Dip each arancino in batter (pastella) then coat with breadcrumbs.
9. Deep fry at 170°C (340°F) for about 5 minutes until golden and crispy.