Golden Saffron and Pea Arancini
Prep
25 mins
Cook
20 mins
Servings
4
Difficulty
Medium
These golden arancini are one of my favorite quick weeknight meals because they come together in under an hour with ingredients I usually have on hand. The saffron gives them this beautiful color and subtle floral note, while the peas add a pop of sweetness and are packed with fiber and plant based protein. I love how crispy they get on the outside while staying creamy and melty inside, and honestly, they're so satisfying that a small batch feeds my whole family. They're perfect for using up leftover rice too, making them budget friendly and wonderfully simple to prepare.
Ella x
Ingredients
- 300 garborio rice
- 750 mlvegetable broth(warm)
- 1 gsaffron threads
- 150 gfrozen peas
- 1onion(finely diced)
- 2garlic cloves(minced)
- 150 gmozzarella cheese(cut into 12 cubes)
- 50 gparmesan cheese(grated)
- 30 mlolive oil
- 100 gbreadcrumbs
- 2eggs
- to tastesalt and black pepper
- 500 mlvegetable oil for frying
Detail level
Instructions
- 1
Steep saffron threads in 100 ml of the warm broth for 5 minutes to release their color and flavor.
Tip: This infuses the entire risotto with that distinctive golden hue and subtle earthiness.
- 2
Heat olive oil in a large pan and sauté the diced onion until soft and translucent, about 3 minutes. Add minced garlic and cook for 1 minute more.
- 3
Add the arborio rice and stir constantly for 2 minutes until the grains are lightly toasted and coated with oil.
Tip: This toasting step helps the rice maintain its shape during cooking.
- 4
Begin adding warm broth a ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue for about 18 minutes until the rice is creamy but still has a slight firmness to the bite.
Tip: This is the traditional risotto method and creates that signature creamy texture.
- 5
When the rice is almost done, pour in the saffron broth along with the frozen peas. Stir in the grated parmesan cheese. Season with salt and pepper to taste.
- 6
Spread the risotto on a baking sheet and refrigerate for at least 1 hour until completely cooled and firm enough to shape.
Tip: You can prepare this the day before to save time on the day of serving.
- 7
Using wet hands, take about 50 g of risotto and shape it into a ball. Press a mozzarella cube into the center and seal the rice around it. Repeat until all risotto is used, making 12 arancini.
Tip: Keeping your hands wet prevents the rice from sticking and makes shaping much easier.
- 8
Beat the eggs in a shallow bowl. Place breadcrumbs in another shallow bowl. Roll each arancino in the beaten egg, then coat thoroughly with breadcrumbs. Place on a plate.
- 9
Heat vegetable oil in a deep pan or pot to 170 degrees Celsius. Carefully place 4 arancini at a time into the hot oil and fry for 3 to 4 minutes, turning occasionally, until golden brown all over.
Tip: Fry in batches to keep the oil temperature consistent and ensure even cooking.
- 10
Remove arancini with a slotted spoon and drain on paper towels. Serve hot, optionally with marinara sauce or fresh lemon wedges.
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