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FOR RICE: In a 4 to 6-qt saucepan, heat 2 Tbsp.
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extra virgin olive oil till just smoking.
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Add in half the minced red onion and saffron and cook till softened, about 7 to 9 min.
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Add in rice and chicken stock and bring to boil, uncovered.
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Cook till liquid is absorbed and rice is tender, about 25 min.
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Spread rice out to cold on a large cookie sheet, about 1/4-inch to 1/2-inch thick.
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When rice is cold, mix with Pecorino, 2 Large eggs and 2 egg yolks and set aside
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FOR STUFFING: In a 10- to 12-inch saute/fry pan, cook remaining minced onion in 2 Tbsp.
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extra virgin olive oil till light golden, about 10 min.
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Add in tomato sauce, minced sardines and mint and cook 5 to 7 min till reduced by one third and quite thick.
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Set aside and allow to cold.
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TO ASSEMBLE: Place dusting flour, egg whites and bread crumbs in separate shallow bowls and lightly beat egg whites.
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To create aracine, place 3 Tbsp.
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rice mix in palm of hand and make an indentation with the back of a spoon.
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Spoon 2 Tbsp.
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sardine mix into indentation and form an open bowl out of the rice in your hand.
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Cover filled portion with another Tbsp.
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of rice mix and using both hands, shape the rice into a ball.
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Continue with remaining rice mix and stuffing till done.
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Roll each ball in flour, then egg whites, then bread crumbs and chill 1 hour, uncovered.
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Heat 4 inches of veg.
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oil in fryer or possibly deep frying pan to 375 degrees.
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Carefully place 3 balls at a time into pan and fry till golden, about 3 to 4 min, stirring with tongs or possibly kitchen spoon to keep them moving.
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Liquid removed cooked balls on paper towels and place on large platter and serve either hot or possibly at room temperature.
