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Saffron Arancini

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Saffron arancini are crisp, golden Italian rice balls with creamy saffron risotto, Parmesan, and a melted mozzarella center. Serve them hot with warm marinara sauce for an elegant appetizer or satisfying snack.

Ingredients

  • Arborio rice
  • Saffron threads
  • Warm chicken or vegetable broth
  • Unsalted butter
  • Olive oil
  • Yellow onion, finely chopped
  • Dry white wine
  • Parmesan cheese, freshly grated
  • Mozzarella cheese, cut into small cubes
  • Eggs
  • All-purpose flour
  • Breadcrumbs
  • Salt
  • Black pepper
  • Vegetable or neutral frying oil
  • Marinara sauce, for serving (optional)

Instructions

  1. Warm the broth in a saucepan and add the saffron threads. Let them infuse the broth and release their color and flavor.
  2. Heat the butter and olive oil in a separate pan over medium heat. Add the finely chopped onion and cook until soft and translucent.
  3. Add the Arborio rice and toast for 1–2 minutes. Pour in the white wine and cook until most of the liquid has been absorbed.
  4. Add the warm saffron broth about one ladle at a time, stirring frequently. Allow each addition to absorb before adding more broth.
  5. When the rice is creamy and tender but still slightly firm in the center, remove it from the heat. Stir in the Parmesan and season with salt and black pepper.
  6. Spread the saffron risotto onto a baking sheet or shallow dish and cool completely. Refrigerate for about 1 hour, or until thoroughly chilled and firm enough to shape.
  7. Scoop a portion of cold risotto into your hand and flatten it slightly. Place a small cube of mozzarella in the center, then shape the rice around the cheese to form a compact ball.
  8. Place the flour, beaten eggs, and breadcrumbs in three separate shallow bowls. Coat each rice ball in flour, followed by egg, and then breadcrumbs.
  9. Heat the frying oil to 350°F (175°C). Fry the arancini in small batches for about 3–4 minutes, or until crisp and evenly golden.
  10. Transfer the fried arancini to a paper towel-lined plate or wire rack to drain excess oil. Serve hot, optionally with warm marinara sauce.

Notes

  • Make sure the risotto is completely chilled before shaping so the arancini hold together.
  • Carnaroli rice can be substituted for Arborio rice.
  • For an alcohol-free version, replace the white wine with additional broth.
  • Fontina, provolone, or smoked mozzarella can be used instead of regular mozzarella.
  • For a mushroom variation, mix finely chopped sautéed mushrooms into the risotto before chilling.
  • For smaller party-size arancini, shape bite-sized balls and reduce the frying time slightly.
  • Arancini can also be baked or air-fried after being lightly coated with oil, although the texture will differ from deep-fried arancini.
  • Store cooked leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 375°F (190°C) in an oven or air fryer until crisp and thoroughly heated, about 10–15 minutes.
  • Breaded uncooked arancini can be individually frozen on a baking sheet before transferring to a freezer-safe container or bag.

Nutrition

Find it online: https://thefamilycooking.com/saffron-arancini/