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1
To make the rice: In a 4 to 6-quart saucepan, heat 2 tablespoons olive oil until just smoking.
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2
Add half the chopped red onion and saffron, and cook until softened, about 7 to 9 minutes.
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3
Add rice and chicken stock, and bring to boil, uncovered.
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4
Cook until liquid is absorbed and rice is tender, about 25 minutes.
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5
Spread rice out to cool on a large cookie sheet, about 1/4-inch to 1/2-inch thick.
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6
When rice is cool, mix with the Pecorino, 2 eggs, and 2 egg yolks, and set aside
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7
To make the stuffing: In a 10 to 12-inch saute pan, cook the remaining chopped onion in 2 tablespoons olive oil until light golden brown, about 10 minutes.
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8
Add the tomato sauce, chopped sardines, and mint, and cook 5 to 7 minutes until reduced by one third and quite thick.
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9
Set aside and allow to cool.
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10
To assemble: Place the flour for dusting, egg whites, and breadcrumbs in 3 separate shallow bowls and lightly beat egg whites.
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11
To form arancine, place 3 tablespoons rice mixture in palm of hand and make an indentation with the back of a spoon.
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12
Spoon 2 tablespoons sardine mixture into indentation and form an open bowl out of the rice in your hand.
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13
Cover filled portion with another tablespoon of rice mixture and using both hands, shape the rice into a ball.
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14
Continue with remaining rice mixture and stuffing until done.
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15
Roll each ball in flour, then egg whites, then breadcrumbs and refrigerate 1 hour, uncovered.
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16
Heat 4 inches of cooking oil in fryer or deep frying pan to 375 F degrees.
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17
Carefully place 3 balls at a time into pan and fry until golden brown, about 3 to 4 minutes, stirring with tongs or kitchen spoon to keep them moving.
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18
Drained cooked balls on paper towels and place on large platter and serve either warm or at room temperature.
