Golden Saffron Arancini with Molten Mozzarella Hearts

⏱ 90 min · Serves 4

Crisp, golden-crumbed rice croquettes with a saffron risotto shell and a stretchy mozzarella centre — Sicilian street food you can absolutely nail at home. Make the risotto the day before and frying becomes a breeze.

Per serving: 625 kcal · 21.0g protein · 72.0g carbs · 27.0g fat

Ingredients

• 300g arborio or carnaroli rice
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 30g butter
• 900ml hot chicken or vegetable stock
• 1 generous pinch saffron threads (about 0.2g)
• 60g Parmesan, finely grated
• 1 egg yolk (for the risotto)
• 125g mozzarella (preferably a firm block), cut into 12 cubes
• 2 eggs, beaten
• 80g plain flour
• 150g fine dried breadcrumbs
• 1 litre sunflower or vegetable oil, for frying
• Salt and black pepper
• Lemon wedges and marinara sauce, to serve

Method

1. Soak the saffron in 3 tbsp of the hot stock and set aside.
2. Heat the olive oil and butter in a wide pan and soften the onion gently for 6-8 minutes without colouring. Add the rice and toast for 1 minute until the grains look glassy.
3. Add the stock a ladle at a time, stirring often, until the rice is cooked but firm, about 18 minutes. Stir in the saffron stock with its threads towards the end.
4. Off the heat beat in the Parmesan and egg yolk, season well, then spread the risotto on a tray to cool. Chill at least 1 hour (or overnight) until firm.
5. With damp hands, scoop about 2 heaped tablespoons of rice, flatten in your palm, press a mozzarella cube into the middle and mould the rice around it into a tight ball or cone. Repeat to make 12.
6. Roll each ball in flour, then beaten egg, then breadcrumbs, pressing so the crumbs stick evenly. Chill 15 minutes.
7. Heat the frying oil to 175C in a deep pan. Fry the arancini 3-4 at a time for 3-4 minutes, turning, until deep golden.
8. Drain on kitchen paper, sprinkle with a little salt and rest 2 minutes so the centre stops being lava-hot. Serve with lemon wedges and warm marinara.