This recipe plays with one of the most powerful contrasts in cooking: hot and cold in the same bite. At its core, a savoury saffron gelato with a creamy, stable structure. Around it, a layer of saffron risotto, then a light batter and panko coating, fried until golden and crisp. The gelato is specifically balanced to withstand frying temperatures. When served, the outside is hot and crunchy, while the heart reaches around –6 / –8 °C, the point where gelato expresses its ideal texture and flavour. The result is an arancino that looks familiar, but delivers something completely unexpected. This is a dish designed for surprise, precision and an almost playful tension between temperature, texture and technique.