How to Make Crispy Saffron Arancini: Italian Rice Balls with a Golden Touch

Simple Summary

Arancini with Saffron Rice are delightful Italian rice balls filled with a savory mixture, coated in breadcrumbs, and deep-fried to golden perfection. The saffron-infused rice adds a luxurious touch to this classic appetizer.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Servings: 12 arancini
• Difficulty: Intermediate

Ingredients

• 2 cups Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 teaspoon saffron threads
• 1/2 cup white wine
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 1 cup mozzarella cheese, diced
• 1/2 cup frozen peas, thawed
• 1 cup all-purpose flour
• 2 cups breadcrumbs
• Vegetable oil for frying
• Salt and pepper to taste

Instructions

1. In a medium saucepan, bring the broth to a simmer. Add saffron threads and keep warm.

2. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

3. Add Arborio rice to the pot and stir to coat with oil. Toast for 1-2 minutes.

4. Pour in the white wine and stir until absorbed.

5. Begin adding warm saffron broth to the rice, one ladle at a time, stirring constantly. Wait for each addition to be absorbed before adding more. Continue until rice is creamy and al dente, about 18-20 minutes.

6. Remove from heat, stir in Parmesan cheese, and season with salt and pepper. Spread risotto on a baking sheet to cool completely.

7. In a bowl, mix cooled risotto with 1 beaten egg.

8. Take a handful of risotto mixture and form a ball. Make an indentation and fill with a piece of mozzarella and a few peas. Close the rice around the filling and shape into a ball. Repeat with remaining risotto.

9. Set up a breading station: flour in one bowl, remaining beaten egg in another, and breadcrumbs in a third.

10. Coat each rice ball in flour, then egg, then breadcrumbs.

11. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).

12. Fry arancini in batches until golden brown, about 3-4 minutes per batch.

13. Drain on paper towels and serve hot.

Chef's Notes

• For best results, make the risotto a day ahead and refrigerate overnight. This helps the rice balls hold their shape better.
• If saffron is unavailable, you can substitute with turmeric for color, though the flavor will be different.
• To make ahead, prepare the arancini up to the breading stage and refrigerate. Fry just before serving for the best texture.
• For a vegetarian version, use vegetable broth and consider adding sautéed mushrooms to the filling.

Nutritional Info

Per arancini (approximate): 250 calories, 10g protein, 30g carbohydrates, 12g fat. Rich in B vitamins from the rice, calcium from the cheese, and antioxidants from the saffron.

Serving Suggestions

Serve these crispy saffron arancini as an appetizer with a side of warm marinara sauce for dipping. They pair wonderfully with a crisp white wine like Pinot Grigio or a light red like Chianti. For a complete meal, serve alongside a fresh arugula salad dressed with lemon vinaigrette. These are perfect for cocktail parties, as part of an antipasti platter, or as a luxurious snack during game nights.