Arancini with peas, mozzarella cheese and saffron

Ingredients

• 250 g Parboiled rice
• 500 ml water
• 30 g butter
• 30 g Parmesan cheese
• 1 saffron vegetable organic stock cube Bauer
• 1 pinch of salt
• 100 g peas
• 80 g mozzarella cheese
• 50 g peas
• 1 onion
• saffron bechamel (see below)
• 125 ml whole milk
• 20 g butter
• 20 g 00 flour
• 1 saffron sachet
• 190 ml water
• 125 g 00 flour
• breadcrumbs, as needed
• peanut oil, as needed