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