Golden Saffron Arancini with Molten Mozzarella

⏱ 75 min · Serves 4

Crisp, golden orbs of saffron risotto hiding a molten heart of mozzarella and a little ragù-style richness. Best made with leftover risotto chilled overnight — the reward is that shattering crust and the cheese pull that follows.

Per serving: 620 kcal · 21.0g protein · 68.0g carbs · 28.0g fat

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 250g arborio or carnaroli rice
• 100ml dry white wine
• 750ml hot chicken or vegetable stock
• large pinch saffron threads
• 30g butter
• 50g grated Parmesan
• 125g mozzarella (firm block type), cut into 12 small cubes
• 60g frozen peas, thawed
• 2 eggs, beaten
• 80g plain flour
• 120g fine dried breadcrumbs
• 1 litre sunflower oil, for frying
• Salt and black pepper
• Lemon wedges and marinara sauce, to serve

Method

1. Warm the stock and steep the saffron in it. Heat the olive oil in a wide pan and soften the onion for 5 minutes without colouring.
2. Add the rice and toast for 1 minute, then pour in the wine and let it bubble away.
3. Add the saffron stock a ladle at a time, stirring, until the rice is just cooked and quite thick — about 18 minutes. Season well.
4. Beat in the butter and Parmesan, stir through the peas, then spread onto a tray and chill until cold and firm, at least 1 hour (overnight is best).
5. With damp hands, take a golf-ball of risotto, flatten it in your palm, press in a cube of mozzarella and seal into a ball. Repeat to make 12.
6. Set out three bowls: flour, beaten egg, breadcrumbs. Roll each ball in flour, then egg, then breadcrumbs, pressing to coat fully.
7. Heat the oil to 175C. Fry the arancini 3-4 at a time for 3-4 minutes until deep golden, turning as needed. Drain on kitchen paper and salt lightly.
8. Rest 2 minutes, then serve hot with marinara sauce and lemon wedges.