Description
Saffron Arancini with Cheese offers a delightful culinary experience that combines crispy, golden-brown exterior with a gooey, cheesy center. Each bite bursts with rich flavors and comforting aromas, making it perfect for gatherings or cozy nights at home.
Ingredients
Scale
- 1 cup Arborio rice
- 1/4 tsp saffron threads
- 3 cups low-sodium vegetable broth
- 1/2 cup grated Parmesan cheese
- 1 cup cubed fresh mozzarella cheese
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- 2 tbsp olive oil (for frying)
- Salt and pepper to taste
Instructions
- Prepare the Risotto Base: In a saucepan, heat the vegetable broth over low heat. In another pan, sauté finely chopped onions in olive oil until translucent.
- Add Rice and Saffron: Stir in Arborio rice and soaked saffron threads, toasting slightly before adding warm broth one ladle at a time.
- Cook Until Creamy: Stir frequently until the risotto is creamy and al dente (about 18-20 minutes).
- Mix Cheeses and Chill: Remove from heat, stir in Parmesan and mozzarella, then spread on a baking sheet to cool.
- Shape and Coat: Form cooled risotto into balls (1-2 inches wide). Roll in flour, dip in beaten eggs, then coat with panko breadcrumbs.
- Fry Until Golden Brown: Heat olive oil in a deep frying pan over medium heat. Fry arancini until golden brown (4-5 minutes per batch). Drain on paper towels before serving hot.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2 arancini (100g)
- Calories: 270
- Sugar: 0g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg