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Stuffed saffron risotto fritters (Arancini di riso)

Name: Stuffed saffron risotto fritters (Arancini di riso)
Cook time: 1 h
Total time: 1 h
Yield: Serves 8-10 for nibbles
Cuisine: Italian recipes
Ingredients: 1-1.2 litres fresh chicken stock; Small pinch of saffron strands; 45g unsalted butter; 250g arborio or carnaroli risotto rice; 1 large egg yolk; 25g Grana Padano, finely grated; 2 thin slices good-quality cooked ham, coarsely chopped; 75g mozzarella, cut into tiny cubes; Sunflower or vegetable oil, for deep-frying; 2 large eggs, beaten; 150g fresh white breadcrumbs

Published: 31 Aug 06
Updated: 18 Mar 24

Oozy mouthfuls of mozzarella and ham in a crisp fried shell takes your risotto rice recipe to a whole new level. Saffron adds flavour and colour.

Easy
September 2006

Test kitchen approved

Serves 8-10 for nibbles
Takes about 1 hour to make, plus cooling and chilling

Oozy mouthfuls of mozzarella and ham in a crisp fried shell takes your risotto rice recipe to a whole new level. Saffron adds flavour and colour.

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Ingredients

1-1.2 litres fresh chicken stock
Small pinch of saffron strands
45g unsalted butter
250g arborio or carnaroli risotto rice
1 large egg yolk
25g Grana Padano, finely grated
2 thin slices good-quality cooked ham, coarsely chopped
75g mozzarella, cut into tiny cubes
Sunflower or vegetable oil, for deep-frying
2 large eggs, beaten
150g fresh white breadcrumbs

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Method

Put the stock and saffron in a large saucepan and bring to the boil, then reduce the heat to low and leave to simmer gently.
Meanwhile, melt the butter in a medium pan over a low heat, add the rice and stir well until all the grains are coated in butter. Add a ladleful of the hot stock and simmer gently, stirring constantly, until it has all been absorbed. Continue adding stock in this way for 20-25 minutes, until the rice is tender and creamy but still al dente.
Remove from the heat and stir in the egg yolk, grated cheese and some seasoning to taste. Pour into a shallow baking tray, press cling film onto the surface and leave to go cold, then chill for 2 hours.

Make the arancini. Using slightly wet hands, divide the risotto into 30g pieces. Take 1 piece of risotto and flatten to a small disc. Put a large pinch of chopped ham and a few pieces of mozzarella into the centre and shape the rice around the filling into a ball, patching up any gaps with a little more risotto, if necessary. Repeat to make about 20.
Heat a deep-fat fryer or some oil in a large, deep saucepan to 180°C. (To test the temperature, a cube of bread added to the oil should brown in 40 seconds.) Coat the risotto balls in beaten egg, then breadcrumbs and deep-fry in batches for 3-4 minutes, until crisp and golden. Drain on kitchen paper and serve hot.