Ingredients:

  • Tbsp (45g) Unsalted Butter
  • /2 medium Yellow Onion, finely minced
  • 1/2 cups (300g) Arborio Rice
  • /2 cup (120ml) Dry White Wine (Pinot Grigio)
  • cups Chicken or Vegetable Broth, warm
  • Pinch (about 1/4 tsp) Saffron Threads, steeped in a tiny bit of warm broth
  • /2 cup (50g) freshly grated Parmesan Cheese, plus extra for garnish
  • Salt and Freshly Ground Black Pepper, to taste
  • oz (170g) Fresh Mozzarella, well-drained and diced small
  • /4 cup (25g) Pecorino Romano Cheese
  • cup (120g) All-Purpose Flour, lightly seasoned
  • Large Eggs, lightly beaten
  • cups (150g) Panko Breadcrumbs
  • cups Neutral Frying Oil (Canola or Vegetable)

Instructions:

  1. Make the Saffron Risotto: Sauté onion in butter until translucent. Toast the Arborio rice for 2 minutes. Deglaze with white wine, cooking until absorbed. Gradually add warm broth, one ladleful at a time, stirring constantly until absorbed before adding the next.
  2. Finish the Risotto: After about 18–20 minutes (when the rice is al dente), stir in the steeped saffron and grated Parmesan. Season well. Spread the risotto thinly onto a parchment-lined baking sheet and chill in the refrigerator for at least one hour until completely cold.
  3. Prepare the Breading Station: Set up three shallow dishes: one with seasoned flour, one with beaten eggs, and one with Panko breadcrumbs.
  4. Form the Balls: Scoop about 1/4 cup of cooled risotto into your hand and flatten it into a disc. Place a small cube of mozzarella and a sprinkle of Pecorino in the centre. Carefully wrap the rice around the filling, sealing completely to form a tight, uniform sphere (golf ball size).
  5. Bread the Arancini: Dredge each ball first in flour (shake off excess), then dip completely in the egg wash, and finally, press firmly into the Panko breadcrumbs, ensuring full coverage. Place finished balls on a clean tray.
  6. Heat the Oil: Heat the frying oil in a deep pot to 350°F (175°C) using a thermometer.
  7. Fry to Golden Perfection: Gently lower 3–4 balls at a time into the hot oil. Fry for 4–6 minutes, turning occasionally, until they are a deep, uniform golden brown.
  8. Drain and Serve: Remove with a slotted spoon and drain immediately on a wire rack or paper towel-lined plate. Serve immediately while piping hot.