Saffron Arancini. These arancini may take a little T. C. to prepare, but they are well worth the effort. I don't know what I love more about them — the hints of saffron or the melted mozzarella cheese in the center of each.

The creamy risotto rice balls are breaded and fried and stuffed with lobster meat. Place arancini on baking sheets and bake until golden. Serve warm so that the cheese oozes from the centre. You can have Saffron Arancini using 15 ingredients and 8 steps. Here is how you cook that.

Ingredients of Saffron Arancini

It's 350 grams of Uncooked white rice.
You need 1/4 of of a small onion Onion.
It's 1 of Bouillon cube.
You need 500 ml of Water.
Prepare 1 tbsp of Olive oil.
It's 10 grams of Butter.
Prepare 200 ml of White wine.
You need 1/3 tsp of Saffron.
You need 50 ml of Light cream.
Prepare 1 of Parmesan cheese.
It's 1 of Flour.
Prepare 1/2 of Egg.
You need 1 of Dried panko.
Prepare 1 of Salt and pepper.
It's 1 of Oil for deep frying.

Scarred by childhood memories of dry, tasteless rice balls, I set out to create arancini the way we all want them to be: crisp on the outside with a shattering crust that breaks open to reveal tender grains. Messy and time consuming but absolutely worth it! I must admit, I did not add the peas or the ham.added a touch of saffron instead. Let Chef William Tucker show you how to make delicious saffron arancini with fontina cheese. pinch saffron. salt to taste. ½ cup Italian bread crumbs.

Saffron Arancini step by step

Heat the water and dissolve the bouillon cube. Reduce the heat to low..
Heat the olive oil and butter in a saucepan, fry the onion (chopped into fine rice-grain-sized pieces), and then add the rice..
When the rice starts to make a popping sound, add the white wine and let it simmer until reduced to 2/3-1/2 the amount..
Add the bouillon and saffron and make a risotto. Let it cook for 15-20 minutes, making sure the rice is covered with liquid..
Add the cream and Parmesan cheese, season with salt and pepper, and let it cool in a shallow container. (Chill it immediately by placing it in an ice bath or similar method.).
Grind the panko in a food processor and mix with a bit of Parmesan cheese..
Roll the chilled risotto into bite-sized balls, coat with flour, egg, and panko, then deep-fry until golden ♪.
I also recommend filling them with cheese!.

At this point, the arancini can be covered in plastic wrap and stored in the fridge until ready to fry. The rice used in arancini is flavored and colored with saffron. Though saffron was cultivated in Arancini have officially been recognized and included in the list of traditional Italian agri-food products. To make Saffron Aioli, in a small blender, add egg yolks, lemon juice and mustard. Australian Gourmet Traveller recipe for arancini di riso al zafferano (Saffron arancini) by Guy Grossi from Merchant restaurant in Melbourne.