Molten Saffron Arancini

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
Prep time
Cook time
Total time
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
  1. 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.
  2. Stir well for a couple of minutes then add in the white wine and saffron strands.
  3. 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.
  4. 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.
  5. Preheat a deep fat fryer to 160C.
  6. Lay out the flour, beaten egg and breadcrumbs in 3 separate bowls.
  7. 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.
  8. Drain onto kitchen paper and serve immediately.

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