Recipe: Delicious Saffron Arancini

Saffron Arancini. We're digging the food by executive chef Victor LaPlaca at NYC trattoria and crudo bar Isola. If there's a right time of year to cook with saffron, it's the holidays. The highly prized spice has an exquisite flavor, which it lends to these Italian rice balls.

Place arancini on baking sheets and bake until golden. Check out our crunchy arancini recipe with punchy 'nduja, Grano Padano and saffron. These easy yet impressive risotto balls make a great starter or canapé. You can have Saffron Arancini using 13 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Saffron Arancini

1. You need 1 cup of Rice.
2. Prepare 1-2 of garlic cloves finely chopped.
3. You need 1/4 cup of finely chopped onion.
4. Prepare 1/3 cup of mozzarella cheese.
5. You need 2 tbsp of butter.
6. You need 2 tbsp of olive oil.
7. You need 2 tsp of saffron soaked in milk.
8. Prepare 1/2 tsp of black pepper powder.
9. You need to taste of Salt.
10. You need 1 cup of bread crumbs.
11. Prepare 1/4 cup of flour.
12. It's 1 of egg.
13. Prepare as required of Vegetable stock.

Saffron & Chanterelle Arancini (Fried Risotto Balls) Recipe. THANKS TO Dan Baker, Savory Spice Test Kitchen. Sicilian Lobster Arancini (Fried Risotto Balls) with Saffron Aioli Sauce. Lobster Arancini are a Sicilian delicacy!

Saffron Arancini step by step

1. Heat olive oil in a pan, add finely chopped garlic and saute for few seconds..
2. Add finely chopped onion and saute for 1-2 mins on low medium flame..
3. Add rice and half of the vegetable stock and cook till the stock is absorbed..
4. Again add rest of the stock, saffron milk, pepper powder, Salt to taste mix everything well and cook for another few minutes..
5. Last add some butter and parmesan cheese mix well and switch off the flame..
6. Allow the saffron flavoured risotto to cool down completely..
7. Add fresh bread crumbs and mix well..
8. Apply little oil on your hands before making rice balls..
9. Take a small portion from the mixture, make a ball sized shape stuff with mozzarella cheese..
10. Similarly prepare all the rice balls..
11. Coat them in flour then egg wash and at last in bread crumbs..
12. Refrigerate for 1 hour..
13. Deep fry the rice balls till golden brown from all sides..
14. Serve hot with your favourite sauce!.

The creamy risotto rice balls are breaded and fried and stuffed with lobster meat. To prepare the arancini: Add the saffron rice to the ragù and with your hands Pass the arancini first in the egg bowl, coating them completely, and then in the breadcrumbs, pressing lightly so they adhere. These arancini are perfect for using up leftover seafood, as well as making use of the stock. Plus, they freeze very well for up to three months, making them perfect for any dinner parties or gatherings. Australian Gourmet Traveller recipe for arancini di riso al zafferano (Saffron arancini) by Guy Grossi from Merchant restaurant in Melbourne.