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1
In a 4- to 6-quart saucepan, heat 2 tbsp.
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2
olive oil until just smoking.
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3
Add half the chopped red onion and saffron and cook until softened, 7 to 9 minutes.
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4
Add rice and chicken stock and bring to boil, uncovered.
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5
Cook until liquid is absorbed and rice is tender, approximately 25 minutes.
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6
Spread rice out to cool on a large cookie sheet, 1/4-inch to 1/2-inch thick.
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7
When rice is cool, mix with pecorino, 2 eggs and 2 egg yolks and set aside.
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8
In a 10- to 12-inch saute pan, cook remaining chopped onion in 2 tbsp.
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9
olive oil until light golden brown, approximately 10 minutes.
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10
Add tomato sauce, chopped sardines and mint and cook 5 to 7 minutes until reduced by one-third and quite thick.
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11
Set aside and allow to cool.
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12
Place dusting flour, egg whites and bread crumbs in separate shallow bowls and lightly beat egg whites.
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13
To form arancine, place 3 tbsp.
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14
rice mixture in palm of hand and make an indentation with the back of a spoon.
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15
Spoon 2 tbsp.
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16
sardine mixture into indentation and form an open bowl out of the rice in your hand.
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17
Cover filled portion with another tbsp.
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18
of rice mixture and, using both hands, shape the rice into a ball.
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19
Continue with remaining rice mixture and stuffing until done.
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20
Roll each ball in flour, then egg whites, then bread crumbs and refrigerate 1 hour, uncovered.
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21
Heat 4 inches of cooking oil in fryer or deep frying pan to 375F.
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22
Carefully place 3 balls at a time into pan and fry until golden brown, 3 to 4 minutes, stirring with tongs or kitchen spoon to keep them moving.
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23
Drain cooked balls on paper towels and place on large platter and serve either warm or at room temperature.
