Arancini

Method

1. 1

   Step 1

   Cook the rice like a risotto: toast it in the butter (opens in a new tab), then add the hot stock with the saffron (opens in a new tab) a ladle at a time, stirring, until tender and thick. Stir in the parmesan (opens in a new tab) and salt.

   • 22 min
   • medium heat
   • Saucepan (opens in a new tab)
2. 2

   Step 2

   Spread the rice on a tray and cool, then chill for at least 2 hours until firm.

   • 120 min

   Food safety: Cool cooked rice quickly and refrigerate within 1 hour; don't leave it at room temperature.

3. 3

   Step 3

   With wet hands, flatten a golf-ball portion of rice in your palm, add a few cubes of mozzarella (opens in a new tab) and some peas (opens in a new tab), then close the rice around the filling to make a firm ball. Repeat to make about 12.

   • 20 min
4. 4

   Step 4

   Roll each ball in flour, then beaten egg (opens in a new tab), then breadcrumbs (opens in a new tab).

   • 10 min
5. 5

   Step 5

   Heat the oil to 175 °C in a deep pan and fry the arancini 3–4 at a time until deep golden, turning. Drain on paper and rest for a few minutes before eating.

   • 18 min
   • 175°C
   • Stockpot / large pot (opens in a new tab)
   • Food thermometer (opens in a new tab)

   Food safety: Never fill the pan more than a third with oil, and keep children and water away from hot oil.