In a saucepan, bring the chicken or vegetable broth to a simmer. Add saffron threads and allow to steep for 10 minutes. Stir in Arborio rice and cook over medium heat, stirring frequently, until rice is al dente and creamy, about 18-20 minutes. Remove from heat and let cool.

Make Squash Mixture

Combine Ingredients

Once the rice has cooled, fold in the roasted and pureed squash, salt, pepper, and grated Parmesan cheese until well combined.

Prepare Squid Ink Mixture

Mix Squid Ink

In a small bowl, mix the squid ink with the cubed mozzarella until fully incorporated.

Form Arancini

Shape Balls

Take a small amount of the rice mixture (about 2 tablespoons), flatten it in your palm, and place a teaspoon of the squid ink mixture in the center. Fold the rice around the filling and roll into a ball. Repeat until all mixtures are used.

Breading and Frying

Bread the Arancini

Dredge each ball in flour, then dip in beaten eggs, and finally coat with breadcrumbs.

Fry

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes. Drain on paper towels before serving.