Arancini Allo Zafferano Milanese Con Ripieno Di Mozzarella (milanese Saffron Risotto Balls With Mozzarella Filling)

Arancini allo Zafferano Milanese con Ripieno di Mozzarella, or Milanese Saffron Risotto Balls with Mozzarella Filling, are a delicious and indulgent dish from Lombard cuisine. These golden, crispy rice balls are filled with gooey mozzarella and are bursting with the flavors of saffron and Parmigiano-Reggiano cheese.

Vegetarian Appetizer Lombard Risotto Saffron Mozzarella Italian
Arancini Allo Zafferano Milanese Con Ripieno Di Mozzarella (milanese Saffron Risotto Balls With Mozzarella Filling)

Ingredients

  • 2 cups Arborio rice
  • 4 cups chicken or vegetable broth
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/2 teaspoon saffron threads
  • 1/2 cup dry white wine
  • 2 eggs, beaten
  • 8 oz mozzarella, cut into 12 cubes
  • 1 cup all-purpose flour
  • 2 cups breadcrumbs
  • Salt and pepper to taste
  • Vegetable oil for frying

Instructions

  1. In a large saucepan, bring the broth to a simmer.
  2. Heat 2 tablespoons of olive oil in a separate large saucepan over medium heat. Add the rice and toast for 2 minutes.
  3. Stir in the wine and cook until it has evaporated.
  4. Add a ladleful of hot broth to the rice and cook, stirring constantly, until the liquid is absorbed. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.
  5. Remove the risotto from the heat and stir in the saffron, Parmigiano-Reggiano, and beaten eggs. Season with salt and pepper.
  6. Let the risotto cool slightly. Take a small handful of risotto and flatten it in the palm of your hand. Place a cube of mozzarella in the center and form the risotto around it into a ball. Repeat with the remaining risotto and mozzarella.
  7. Roll each ball in flour, then dip in the beaten eggs, and finally coat with breadcrumbs.
  8. In a large, deep skillet, heat 2 inches of vegetable oil to 350°F. Fry the arancini in batches until golden brown and crispy, about 4-5 minutes. Drain on paper towels.
  9. Serve the arancini hot, with marinara sauce for dipping if desired.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
30 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
8g
Fat
10g

Supplies

Large saucepan Skillet Deep skillet Paper towels

Tools

Wooden spoon Slotted spoon Measuring cups and spoons

Serving suggestions

Serve the arancini as an appetizer or alongside a fresh green salad for a light meal.

Tips & tricks

For an extra flavor boost, you can add a pinch of nutmeg to the risotto mixture before forming the arancini.

Cost

$20