Simmer stock in a saucepan and add saffron to infuse.

Meanwhile, add 2 tsp olive oil to a large saucepan over medium heat. Add onion and 1 clove of garlic, cook for 3-4 minutes until the onion has softened. Add rice, stir for 1 minute.

Pour in 1/3 cup of the hot stock, stirring continuously, until stock has absorbed. Repeat this process until all the stock has been added, and rice is tender and creamy.

Stir through parmesan cheese. Spread rice onto a baking tray, cover and refrigerate until cool

Heat 2 tsp olive oil in a fry pan over medium heat. Add turkey mince and cook, breaking up any lumps with a spoon. Add the mushrooms and cook for 2-3 minutes.

Stir in tomatoes and thyme, then remove from heat. Allow to cool before adding mozzarella cheese

Preheat oven to 180°C (160°C fan forced).

Using clean hands, spoon 1/3 cup rice mixture into your palm. Place 1 tablespoon turkey mixture in the centre of the rice and form into a cone shape to enclose filling.

Roll in egg then breadcrumbs and place onto a lined baking tray. Repeat with remaining rice, turkey mixture and breadcrumbs. Refrigerate for 30 minutes.

Spray arancini with oil and bake for 25 minutes until lightly golden