Italian · Free recipe
Golden Arancini
Chilled saffron risotto gets rolled around a cube of mozzarella, dredged in flour, egg, and breadcrumbs, and fried until deeply golden. Break one open and the cheese stretches in long strings, while the shell stays shatteringly crisp around the soft, savory rice.
- Prep
- 1 hr
- Cook
- 45 min
- Total
- 1 hr 45 min
- Serves
- 6
- Level
- Hard
Method
-
Melt the butter in a saucepan over medium heat, soften the onion for 4 minutes, then toast the rice for 2 minutes and crumble in the saffron.
-
Add the hot stock a ladle at a time, stirring, for about 20 minutes until the rice is tender and the risotto is thick rather than soupy; stir in the Parmesan and salt to taste.
-
Spread the risotto on a sheet pan in a thin layer and refrigerate for at least 2 hours or overnight until completely cold and firm.
-
With damp hands, flatten 1/4 cup of risotto in your palm, set a mozzarella cube in the center, and close the rice around it into a tight ball, pressing out any cracks.
-
Roll each ball in flour, then beaten egg, then breadcrumbs; for an extra-sturdy shell, dip in egg and crumbs a second time and chill the coated balls for 20 minutes.
-
Heat the oil in a heavy pot to 350F and fry 4 or 5 arancini at a time for 4 to 5 minutes, turning occasionally, until deep golden brown all over.
-
Drain on a rack set over paper towels, sprinkle with a pinch of salt while hot, and rest for 3 minutes before serving with warm marinara.
Zest note from the test kitchen
Warm, freshly made risotto will not hold its shape; the long chill is essential, and day-old risotto is actually the ideal starting point.
