Bring the saffron to life by filling up half a glass with boiling water.

Put the saffron in boiling water. Keep this cup of saffron on the side and cook the rice.

Generously add 3-4 tablespoons of extra virgin olive oil (EVOO) into the pot.

Saute chopped onions for 4-5 minutes.

Add 550ml water to the pot and add the rice. Remember, this is arancini, not risotto, so the process is different.

Stir everything together and let it cook. When the water disappears, the rice is almost ready.

Once the water has nearly dried up, add the half glass of water with saffron.

Get any remaining saffron by adding more water to the cup and mixing it.

Now add the extra water to the rice. This will be approx another half cup of water.

Now add the butter - this will combine the ingredients and make the dish creamy.

Continuously stir the rice using the "risottatura" technique and taste the rice when cooking. It is ready when creamy.

Add approx 2 handfuls of pecorino romano so it infuses the rice.

Transfer to a baking tray and gently spread it in a thin layer. Since it is still very hot, place it in the freezer.

Next, remove skin from the guanciale. and cut it into strips, to help it get crispy.

Cook the guanciale on low heat in a pan - do not add any oil. When the guanciale is crispy and golden, it is ready! Leave to the side.

Crack 2 egg yolks and 2 whole eggs in a bowl to make the cream then beat well and add the oil from the guanciale to get extra flavor.

Grind a generous amount of black pepper and add more pecorino romano and stir it into the eggs. It should be creamy and thick.

Keep whisking until any thick lumps become cream and if necessary add more pecorino to make it thicken more.

Cut the fiordilatte mozzarella into strips and then small cubes. This makes it quicker and easier to melt when you fry the arancini.

Break 2 eggs into a separate plate and beat well.

Once rice is cold get a baking tray and line with parchment paper.

Make sure your hands are wet and remove any rings. Then grab a medium-sized handful of rice and put it in the palm of your hand. Make a small indent in the middle.

Then add some guanciale, egg mixture, and some cheese.

Cover the top with some rice and form it into a ball. Make sure to press the ball together to get the moisture out.

Once finished set each arancini aside on the baking tray with parchment paper and repeat the process to make as many arancini as your filling can - small or big!

Once finished, put these in the freezer for 20 minutes to dry them out.

Use your dry hand to make them more compact if necessary.

Dip the arancini into the eggs and then coat them with bread crumbs.

Put some bread crumbs on the parchment paper on the bottom of where your arancini will go.

Get a pot of oil ready for frying; keep your arancini in the refrigerator until you are ready for this step.

Test if the oil is ready by putting some bread crumbs in and see if they bubble up.

Put the first arancino in and fry them one at a time. Make sure the inside cooks. The mozzarella should melt, and the eggs should cook. After a few minutes of cooking, the arancino should turn golden brown, and it will be done!

Take the arancino out and put it on a plate covered with a paper towel for excess oil.

Plate the arancini, and they are ready to be eaten!