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To begin, make the rice base. Add the water to a pan and heat until almost simmering. In a separate pan, lightly toast the rice over a high heat, then add a ladleful of the water, along with the saffron strands
Continue to stir and cook the rice, adding a ladleful of water at a time and allowing it to be absorbed by the rice before adding the next
When the rice is cooked, beat in the lemon zest, salt, butter, Parmesan and oil, until creamy. Set aside at room temperature for 20–30 minutes, until cool enough to handle
Meanwhile, whip the ricotta until light and smooth, then transfer to a piping bag
Using your hands, form the rice into arancina, piping some ricotta into the centre of each one, then closing up to form a perfect ball
When all of the arancina are formed, prepare three shallow bowls – one with flour, one with beaten egg and one with breadcrumbs
Dust each arancine with flour
Coat the arancina in beaten egg
Finally, dust in the breadcrumbs, ensuring you have an even coating
Preheat a deep pan of oil to 170°C
Fry the arancina in batches until golden all over, for approximately 5–6 minutes, then set aside to drain on kitchen paper
Allow to cool a little before serving