Arancini lends itself to using leftover risotto as it holds it’s shape better. I recommend cooking the risotto a day before but if you can’t manage that, make ahead, allow to cool and pop in the fridge for at least a couple of hours.
Molten Saffron Arancini
Serves: Makes 12
- For the risotto:
- 1 white onion, diced
- 1 garlic clove, minced
- A splash of white wine
- 200g of risotto rice
- A pinch of saffron strands
- 600ml of vegetable stock
- 50g of butter
- 50g of Parmesan, grated
- For the arancini:
- 1 egg yolk
- A handful of breadcrumbs
- 100g of Emmental cut into thumbnail sized cubes
- 1 egg, beaten
- 3 tbsp. of plain flour
- 100g of fine breadcrumbs
- In a pan over a medium heat, sweat down the onion in a little oil until softened but not browned then add the garlic and cook for a further minute before adding the rice.
- Stir well for a couple of minutes then add in the white wine and saffron strands.
- Add the stock a ladle at a time until all the liquid has been absorbed and the rice is cooked through, Add in the remaining butter and Parmesan and season to taste with salt.
- Transfer the mixture onto a tray and allow to cool fully before covering and transferring to the fridge to chill overnight or for a minimum of a 2 hours. Once chilled and you're ready to make the arancini, add the egg yolk and a handful of breadcrumbs and mix again.
- Preheat a deep fat fryer to 160C.
- Lay out the flour, beaten egg and breadcrumbs in 3 separate bowls.
- Take a small handful of risotto and with wet hands, push a cube of Emmental into the middle and mould into a ball. Roll in flour, dip into egg and roll into the breadcrumbs. Cook two at a time in the hot oil for 3-4 minutes until golden brown.
- Drain onto kitchen paper and serve immediately.