Easiest Way to Cook 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 cook Saffron Arancini using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Saffron Arancini

1. It's 350 grams of Uncooked white rice.
2. It's 1/4 of of a small onion Onion.
3. You need 1 of Bouillon cube.
4. It's 500 ml of Water.
5. You need 1 tbsp of Olive oil.
6. You need 10 grams of Butter.
7. It's 200 ml of White wine.
8. You need 1/3 tsp of Saffron.
9. You need 50 ml of Light cream.
10. It's 1 of Parmesan cheese.
11. Prepare 1 of Flour.
12. You need 1/2 of Egg.
13. It's 1 of Dried panko.
14. Prepare 1 of Salt and pepper.
15. It's 1 of Oil for deep frying.

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 instructions

1. Heat the water and dissolve the bouillon cube. Reduce the heat to low..
2. Heat the olive oil and butter in a saucepan, fry the onion (chopped into fine rice-grain-sized pieces), and then add the rice..
3. When the rice starts to make a popping sound, add the white wine and let it simmer until reduced to 2/3-1/2 the amount..
4. Add the bouillon and saffron and make a risotto. Let it cook for 15-20 minutes, making sure the rice is covered with liquid..
5. Add the cream and Parmesan cheese, season with salt and pepper, and let it cool in a shallow container. (Chill it immediately by placing it in an ice bath or similar method.).
6. Grind the panko in a food processor and mix with a bit of Parmesan cheese..
7. Roll the chilled risotto into bite-sized balls, coat with flour, egg, and panko, then deep-fry until golden ♪.
8. I also recommend filling them with cheese!.

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.