Saffron Arancini
Golden, crumbed rice balls made from creamy saffron risotto with Parmesan and fontina, deep-fried until crisp.
⏱️ Prep: 20 min🍳 Cook: 50 min
Ingredients
| 2 cups | 480 ml | arborio rice |
| 1/2 cup | 120 ml | white wine |
| 8 cups | 1.9 l | chicken stock |
| 1 | onion, diced | |
| 1/4 cup | 60 ml | parmesan, grated |
| 1/4 cup | 60 ml | fontina, grated |
| 1 tbsp | 15 ml | saffron |
| 2 tbsp | 30 ml | olive oil |
| 2 cups | 480 ml | herbed bread crumbs |
| 1 cup | 240 ml | flour |
| 3 | eggs, beaten | |
| 1 quart | 945 ml | canola oil |
Instructions
- In a large pot, heat the olive oil. Sauté the onion with the saffron until soft.
- Add the rice and coat it with the oil. Deglaze with the white wine.
- Stir in the hot chicken stock one ladle at a time, letting each addition absorb before adding more. Once all the stock is incorporated, finish with the two cheeses and season with salt and pepper.
- Cool the risotto. Form it into one-ounce balls, then roll the balls first in the flour, then the beaten egg, then the herbed breadcrumbs.
- Heat the canola oil to 300°F (150°C). Fry the arancini for 3 minutes, then remove and pat dry with paper towels. Serve immediately.