Free Online Recipes

Sign Up login

Arancini (Saffron Risotto) Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Arancini (Saffron Risotto)

Category   Appetizers
Sub Category   None
Servings   20

Large pinch of saffron threads
1 cup white wine
3 1/2 oz butter
1 onion, finely chopped
1 large garlic clove, crushed
3 cups chicken stock
2 tbsp thyme
1 cup risotto rice (arborio, vialone nano or camaroli)
1/2 cup grated parmesan cheese
3 1/2 oz mozzarella or fontina cheese, cut into cubes
3/4 cup dried breadcrumbs
oil for deep frying

Makes 20 balls. Leave the saffron to soak in the wine while you prepare the risotto. Melt the butter in a large saucepan. Add the onion and garlic and cook over low heat for 3-4 minutes until softened but not browned. Heat the stock to simmering point in another saucepan. Add the thyme and rice to the onion and cook, stirring, for 1 minute to seal the rice. Add the wine and saffron and stir until the wine is all absorbed. Add several ladles of the hot stock stirring continuously so that the rice cooks evenly. Keep adding enough stock to just cover the rice, stirring frequently. Continue in this way for about 20 minutes, or until the rice is creamy.
For arancini it is not so essential to keep the rice al dente. Add more water or chicken stock if the rice is not fully cooked. Make sure all this liquid is absorbed. Remove from the heat and stir in the parmesan, then spread out onto a tray covered with plastic wrap. Leave to cool and, if possible, leave in the fridge overnight. To make the arancini, roll a small amount of risotto into a walnut-sized ball. Press a hole in the middle with your thumb, place a small piece of cheese inside and press the risotto around it to enclose in a ball. Repeat with the rest of the risotto. Roll each ball in the breadcrumbs, pressing down to coat well.
Heat enough oil in a deep fat fryer or deep frying pan to fully cover the arancini. Heat the oil to 350F, or until a piece of bread fries golden brown in 15 seconds when dropped in the oil. Deep fry the arancini in batches, without crowding, for 3-4 minutes. Drain on paper towels and leave for a couple of minutes before eating. Serve hot or at room temperature.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Arancini (Saffron Risotto) recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.