Recipe Of The Day: Saffron Arancini Recipe

Name: Recipe Of The Day: Saffron Arancini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups arborio rice; 1/2 cup white wine; 8 cups chicken stock; 1 onion, diced; 1/4 cup parmesan, grated; 1/4 cup fontina, grated; 1 tablespoon saffron; 2 tablespoons olive oil; Salt and pepper, to taste; 2 cups herbed bread crumbs; 1 cup flour; 3 eggs, beaten; 1 quart canola oil

Servings: persons

2 cups arborio rice
1/2 cup white wine
8 cups chicken stock
1 onion, diced
1/4 cup parmesan, grated
1/4 cup fontina, grated
1 tablespoon saffron
2 tablespoons olive oil
Salt and pepper, to taste
2 cups herbed bread crumbs
1 cup flour
3 eggs, beaten
1 quart canola oil

1
In a large pot, heat olive oil.
2
Saute onions with saffron until soft.
3
Add rice and coat with oil.
4
Deglaze with white wine.
5
Stir in hot chicken stock one ladle at a time, letting the stock absorb before adding any more (check out our basic risotto technique for more on this).
6
Once you have incorporated all the stock, finish with the two cheeses.
7
Season with salt and pepper.
8
Cool the risotto.
9
Make one-ounce balls, then roll the balls in the flour, then egg, then breadcrumbs.
10
Heat canola oil to 300 F. Fry arancini for 3 minutes.
11
Remove and pat dry with paper towels.
12
Serve immediately.

1666

kcal

Calories

Fat

Carbs

171

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups arborio rice, 1/2 cup white wine, 8 cups chicken stock, 1 onion, diced, and more.

Yes, Recipe Of The Day: Saffron Arancini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Recipe Of The Day: Saffron Arancini

How did you like this recipe?

Frequently Asked Questions