📝 About This Recipe
Transport your senses to the sun-drenched streets of Sicily with these exquisite Arancini, the crown jewel of Italian street food. These golden, saffron-scented risotto spheres are stuffed with a molten core of mozzarella and savory peas, then fried to a shattering crisp. Perfect as a decadent appetizer or a comforting snack, they represent the ultimate transformation of humble rice into a gourmet indulgence.
🥗 Ingredients
The Saffron Risotto Base
- 2 cups Arborio or Carnaroli rice (high-starch short-grain rice is essential)
- 5 cups Chicken or Vegetable stock (kept warm on the stove)
- 1/2 cup Dry white wine (Pinot Grigio or Sauvignon Blanc)
- 4 tablespoons Unsalted butter (divided)
- 1 Shallot (finely minced)
- 1/2 teaspoon Saffron threads (steeped in 2 tbsp warm water)
- 3/4 cup Parmigiano-Reggiano (freshly grated)
The Filling
- 4 ounces Fresh Mozzarella (cut into 1/2-inch cubes)
- 1/3 cup Frozen peas (thawed and patted dry)
The Breading & Frying
- 1 cup All-purpose flour
- 2 Large eggs (beaten with 1 tbsp water)
- 2 cups Panko breadcrumbs (for extra crunch)
- 1 quart Neutral oil (Vegetable, Canola, or Grapeseed for frying)
- 1 pinch Sea salt (for finishing)
👨🍳 Instructions
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1
In a heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the minced shallot and sauté for 2-3 minutes until translucent but not browned.
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2
Add the rice to the pot and toast for 2 minutes, stirring constantly until the edges are translucent and it smells slightly nutty.
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3
Pour in the white wine to deglaze the pan, stirring until the liquid is fully absorbed by the rice.
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4
Begin adding the warm stock one ladle at a time. Stir frequently, allowing the rice to absorb the liquid before adding more. This process should take about 18-20 minutes until the rice is al dente.
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5
Stir in the saffron water, the remaining 2 tablespoons of butter, and the grated Parmigiano-Reggiano. Season with salt to taste.
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6
Spread the finished risotto onto a large baking sheet in a thin layer. Let it cool completely at room temperature, then refrigerate for at least 1 hour (or overnight). Cold rice is crucial for shaping.
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7
Once chilled, take a small handful of rice (about 3 tablespoons) and flatten it in your palm. Place a cube of mozzarella and 2-3 peas in the center.
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8
Carefully fold the rice over the filling, rolling it between your palms to form a smooth ball roughly the size of a small orange (arancia).
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9
Set up a dredging station: one bowl with flour, one with the beaten eggs, and one with the panko breadcrumbs.
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10
Roll each ball in flour (shake off excess), dip in the egg wash, and then coat thoroughly with panko, pressing gently so the crumbs adhere.
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11
Heat 2-3 inches of oil in a deep pot to 350°F (175°C). Use a thermometer to ensure the temperature stays consistent.
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12
Fry the arancini in batches of 3 or 4 for about 4-5 minutes, turning occasionally, until they reach a deep golden brown color.
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13
Remove with a slotted spoon and drain on a wire rack or paper towels. Sprinkle immediately with a touch of sea salt.
💡 Chef's Tips
Always use cold, day-old risotto for the best structural integrity; fresh risotto is too soft to hold its shape. If the rice is sticking to your hands while shaping, lightly dampen your palms with water between each ball. Don't overcrowd the frying pot, as this drops the oil temperature and results in greasy, soggy arancini. For a flavor variation, try adding a spoonful of thick Bolognese sauce inside the ball along with the cheese. Ensure your mozzarella is patted dry; excess moisture can cause the arancini to burst during frying.
🍽️ Serving Suggestions
Serve hot with a side of warm marinara or spicy arrabbiata sauce for dipping. Pair with a crisp, chilled glass of Italian white wine like Vermentino or a dry Prosecco. Accompany with a simple arugula salad dressed in lemon and olive oil to cut through the richness. Arrange on a wooden board with fresh basil leaves and extra grated parmesan for a rustic presentation. Enjoy as a 'Street Food' style snack wrapped in parchment paper for an authentic touch.