Arancini Allo Zafferano Milanese (milanese Saffron Risotto Balls)

Arancini allo Zafferano Milanese, or Milanese Saffron Risotto Balls, are a classic Lombard dish that combines creamy saffron risotto with a crispy breadcrumb coating. These delicious golden balls make a perfect appetizer or snack.

Arancini Allo Zafferano Milanese (milanese Saffron Risotto Balls)

Ingredients

  • 2 cups Arborio rice
  • 4 cups chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon saffron threads
  • 1/2 cup dry white wine
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • Vegetable oil, for frying
  • Salt and pepper to taste

Instructions

  1. In a large saucepan, bring the broth to a simmer.
  2. In a separate pan, toast the saffron threads for a minute, then add the white wine and let it reduce by half.
  3. Add the rice to the saffron and wine mixture, then gradually add the hot broth, stirring constantly until the rice is cooked and creamy.
  4. Remove the risotto from the heat and stir in the Parmesan cheese. Let it cool completely.
  5. Once the risotto is cool, shape it into small balls, then dip each ball into the beaten eggs and coat with breadcrumbs.
  6. Heat the vegetable oil in a deep pan and fry the arancini in batches until golden brown. Drain on paper towels.
  7. Season with salt and pepper before serving.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
20g
Protein
5g
Fat
6g

Supplies

Saucepan Frying pan Deep pan Paper towels

Tools

Wooden spoon Tongs

Serving suggestions

Serve the arancini with marinara sauce or aioli for dipping.

Tips & tricks

For a twist, try adding a small cube of mozzarella cheese in the center of each arancini before shaping them.

Cost

$15