Arancini
Crisp, golden rice balls made from chilled saffron risotto, each with a molten centre of mozzarella and peas, coated in breadcrumbs and fried.
Method
- 1
Heat the stock with the saffron in a saucepan and keep it at a bare simmer.
- 2
Melt the butter in a wide pan over medium-low heat and cook the onion gently until soft.
- 3
Add the rice and stir until the grains are hot.
- 4
Pour in the wine and stir until it has been absorbed.
- 5
Add the stock a ladle at a time, stirring often, until the rice is just tender and all the stock is absorbed. It should be stiffer than a risotto for the table.
- 6
Take the pan off the heat, stir in the parmesan and taste for salt.
- 7
Spread the rice over a large tray, cool, then chill until cold and firm.
- 8
Beat the egg into the cold rice.
- 9
With wet hands, flatten a portion of rice the size of a small orange in your palm. Put a cube of mozzarella and a few peas in the middle, close the rice around them and roll into a firm ball.
- 10
Roll each ball in the flour, then the beaten eggs, then the breadcrumbs, pressing the crumbs on well.
- 11
Heat the oil in a deep pan to 175°C, filling it no more than a third full.
- 12
Fry 3 or 4 at a time, turning, until deep golden all over and hot in the centre, about 4 minutes per batch.
- 13
Drain on kitchen paper and leave for 2 minutes before serving, as the centres are very hot.
Notes
- The rice must be cold and firm or the balls will not hold together. Leftover risotto works well; you need about 900 g.
- In Sicily a filling of meat ragu and peas is just as common as this cheese version.
- Keep the oil at temperature between batches. If it is too cool the arancini soak up oil, too hot and the centres stay cold.
Equipment
Medium saucepan, Wide heavy pan, Large tray, 3 shallow bowls, Deep heavy pan, Cooking thermometer, Slotted spoon