Best Saffron Arancini
The Best Saffron Arancini starts with a really good risotto. If I’m planning on making these deep-fried Italian rice balls, we’ll have risotto for supper the night before, in which case, I double the recipe. When making the risotto, feel free to add your favourite herbs, like thyme or rosemary. I’ve included a risotto recipe at the end of this post, just in case you need it. It’s simple but bankable.
Risotto Milanese is traditionally made with saffron and served with Osso Buco. It also makes the perfect base for these stuffed arancini. Do go sparingly with the saffron though as it can easily overwhelm all the other flavours. It needs to be subtle but present. For a vegetarian version, omit the chorizo and replace with rehydrated porcini mushrooms. Chop them up finely and add to the risotto mixture. They’re meaty and delicious. Here, the recipe calls for chorizo although you can easily substitute with pancetta or smoked bacon. The centres are filled with melting mozzarella. For a little extra crunch, I coat the arancini in panko breadcrumbs. I think you’re going to love them! Although the arancini needs absolutely nothing further, a tomato dipping sauce is rather lovely.
Best Saffron Arancini
15 ml (1 tablespoon) olive oil
15 ml (1 tablespoon) butter
50 g chorizo sausage, finely chopped
1 shallot, finely diced
1 leek rinsed, halved and finely diced
2 sprigs fresh thyme, leaves picked
zest of half a lemon
250 ml (1 cup) arborio rice
80 ml (1/3 cup) white wine
1 litre (4 cups) hot chicken or vegetable stock, if vegetarian
a good pinch of saffron threads or 1/4 teaspoon saffron powder
40 g (1/3 cup) parmesan cheese, grated
30 ml (2 tablespoons) butter
salt and freshly ground black pepper
For the arancini
100 g mozzarella, cut into 1 cm cubes
2 eggs, lightly whisked
75 g (1/2 cup) cake wheat flour
35 g (1/3 cup )dried breadcrumbs
100 g (1 cup) crushed panko crumbs
vegetable oil, for frying
Cooking the Arancini
Heat the olive oil and butter in a saucepan. Add the chorizo and cook for several minutes until the red oils. Remove and set aside.
Pour the stock into a separate saucepan, add the saffron threads and place on the heat to keep warm.
Sauté the leeks in a little more oil until softened. Stir in the leeks, thyme and lemon zest and cook for a further 2 minutes. Add the rice and stir to coat in the buttery oils. Toast for about a minute. Deglaze the pan with the wine and reduce by half.
Now add the hot chicken stock, one ladle at a time allowing the rice to absorb the stock before adding the next ladle. Stir continuously to agitate the rice. Once all the stock is used up the risotto should be al dente. Cooking time is between 22-25 minutes. If the rice is not yet cooked, add a little extra water.
Add the chorizo, parmesan and 30 ml butter to the risotto. Season with black pepper. Transfer to a bowl and allow to cool completely. Cover and refrigerate overnight.
For the arancini, combine the breadcrumbs and panko crumbs. Place the eggs, flour and crumbs into three separate bowls. Roll tablespoon amounts of risotto into balls. Press slightly to flatten, then place a piece of mozzarella in the centre. Close and roll into a ball. Repeat until you’ve used all the risotto mixture.
Place the oil in a deep saucepan and heat to 180º C.
Dredge the arancini in flour. Dip in the egg, then in the breadcrumbs. Place gently in the oil and cook for about 3-4 minutes or until golden. Turn over and cook for another 3 minutes. Drain on paper towels.
Serve warm whilst the mozzarella a is still molten and melty.
Here is the risotto recipe I mentioned. You could also try the Instant Pot version. It’s hands-free cooking at its best.
Brown butter risotto with exotic mushrooms and chorizo pangrattato crumbs
Charred leek and asparagus risotto
7 Comments. Leave new
Oooh these look so delectable Di! Thank you.
So sorry to hear about your beautiful vase 🙁
Gorgeous photography of culinary art …v sorry re yr vase 🙁
Thanks Carol. I saw it coming though…
They do take a little effort Marie, but there’s nothing quite like biting into these crunchy arancini.
Every thing has its price,but without the photographic encouragement I may not have attempted this scrunchy mouthwatering temptation !Will wear protective armour this time.Have not forgotten the vetkoek episode !!
A very lucky escape! I might leave the vetkoek up to those in the know.