Saffron Mozzarella Arancini

Unlike most of my recipes, this one is time-consuming, as there are several steps involved. However, don’t worry—none of the steps are particularly difficult. The end result is absolutely delicious: imagine biting into a perfectly crisp, golden-brown rice ball filled with gooey, melted mozzarella in the centre. The contrast of textures and flavours is simply irresistible! The clean-up is a pain, so gather your kitchen companions, roll up your sleeves, and get ready to create a batch of these mouthwatering deep-fried arancini.

While arancini are originally thought to have been created in 10th-century Sicily, Italian Jews have a traditional rice fritter, eaten as a Chanukah treat, that is not too dissimilar from arancini. The rice fritters are flatter and studded with raisins, pine nuts, and scented with lemon zest and cinnamon sugar—for an almost doughnut-latke style hybrid. However, what the two dishes have in common is their crispy, fried outer shell and rice base.

And just as an aside, the risotto on its own is so good, you may be tempted to stop there and not form the arancini.

INGREDIENTS:

For the Risotto:

830ml (3½ cups) vegetable stock or store-bought vegetable broth
55g (4 tablespoons) unsalted butter, divided
1 medium onion, finely chopped
2 garlic cloves, thinly sliced
200g (1 cup) carnaroli or arborio rice
1½ teaspoon kosher salt, plus more
120ml (½ cup) dry white wine
½ teaspoon powdered saffron or saffron strands crushed
55g (2 oz.) finely grated Parmesan (about 1 cup)
60ml (¼ cup) heavy cream
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon freshly ground black pepper, plus more

For assembling and frying:

85g (3 oz.) low-moisture mozzarella, cut into ½ cm pieces
200g (2 cups) panko (Japanese breadcrumbs)
65g (½ cup) plain flour
2 large eggs
Canola oil (for frying; about 6 cups)

METHOD:

Make the risotto base: Bring the stock to a simmer in a medium pot over medium heat, then keep warm over low heat.
Sauté the onion and garlic: In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the chopped onion and cook, stirring often, until softened but not browned, about 4–5 minutes. Add the garlic and cook, stirring constantly, for about 1 more minute.
Toast the rice: Stir in the rice and season with 1½ teaspoons salt. Cook, stirring often, until some of the grains turn translucent around the edges, about 3 minutes.
Deglaze with wine: Add the wine and cook, stirring often, until the pan is almost dry, about 2 minutes.
Add the stock and saffron: Ladle in 1 cup of warm stock. Bring to a simmer and cook, stirring often, until the liquid is absorbed, about 4 minutes. Repeat with another cup of stock, cooking until mostly absorbed. Add the remaining 1½ cups stock and continue cooking, stirring often, for 9–11 minutes, until the rice is tender but toothsome. Halfway through, add the saffron dissolved in a little warm stock.
Finish the risotto: Remove from heat and stir in the Parmesan, cream, lemon zest, lemon juice, black pepper, and the remaining 2 tablespoons of butter. Taste and adjust seasoning.
Chill the risotto: Spread the risotto in an even layer on a parchment-lined baking sheet. Chill for at least 1 hour and up to 4 hours. After the first hour, cover with plastic wrap.
Form the arancini: Line another baking sheet with parchment. Scoop about ¼ cup of chilled risotto and form into a patty about 3 cm wide. Place 2–3 pieces of mozzarella in the centre. Pinch and shape the risotto to enclose the cheese and roll into a 3 cm ball. Place on the prepared sheet. Repeat with remaining risotto and cheese. Freeze the balls for 10 minutes.
Prepare the breading station: Pulse the panko in a food processor or crush in a plastic bag with a rolling pin to form finer crumbs. Place in a shallow bowl. Put flour in a second bowl and beaten eggs in a third. Season each with a pinch of salt and pepper.
Bread the arancini: Working one at a time, dredge each ball in flour, shaking off excess. Dip in egg, letting excess drip off, then coat with panko. Place on the prepared tray. Chill in the fridge while heating the oil.
Fry the arancini: Pour oil into a heavy pot to a depth of 4 cm and heat to 190°C (375°F). Fry half the arancini at a time until deeply golden, 6–8 minutes. Drain on paper towels and sprinkle with salt. Repeat with remaining balls.
Serve: Serve warm.