LEMON AND SAFFRON ARANCINI BALLS
A LOVELY WAY TO WHILE AWAY A WEEKEND DAY, SLOWLY PREPARING THESE DELICIOUS MOZZARELLA STUFFED DELIGHTS.
MEDITERRANEAN LUNCHES
Crispy on the outside and served with a spicy rich tomato arrabiata sauce. A great way to keep all of the family entertained.
INGREDIENTS
FOR THE RISOTTO:
- 250G ARBORIO RICE
- 1 ONION, PEELED AND FINELY CHOPPED
- OLIVE OIL
- 1 TBSP BUTTER
- 1 LITRE CHICKEN STOCK
- 100ML WHITE WINE
- 1 TBSP THYME CHOPPED
- ZEST OF A LEMON
- PINCH OF SAFFRON THREADS
- PARMESAN
- SEA SALT
- BLACK PEPPER
FOR THE ARANCINI
- 200G MOZZARELLA
- 2 EGGS
- 150G FLOUR
- 250G BREADCRUMBS
- VEGETABLE OR GROUNDNUT OIL FOR FRYING
TO SERVE:
- 150G ARRABIATA SAUCE
HOW TO MAKE LEMON AND SAFFRON ARANCINI BALLS
- SOFTEN THE ONION AND GARLIC IN A PAN WITH A DRIZZLE OF OLIVE OIL AND BUTTER.
- ADD THYME AND LEMON ZEST. STIR IN THE RICE UNTIL COATED IN THE OIL.
- ADD THE WHITE WINE, SAFFRON AND A LADLE OF THE CHICKEN STOCK. STIR CONTINUOUSLY, ADDING A LADLE OF CHICKEN STOCK AT A TIME UNTIL THE RISOTTO RICE IS COOKED (THIS SHOULD TAKE AROUND 30 MINUTES AND IF MORE LIQUID IS NEEDED, ADD A LITTLE WATER UNTIL THE RICE IS AL DENTE).
- SEASON AND STIR IN THE GRATED PARMESAN. SET ASIDE IN A BOWL TO COOL.
- TO FORM THE ARANCINI, FLATTEN AROUND A TABLESPOON OF COLD RISOTTO INTO YOUR HAND. PLACE A SMALL PIECE OF MOZZARELLA INTO THE CENTRE AND ROLL INTO A BALL. REPEAT UNTIL ALL OF THE MIXTURE HAS BEEN USED.
- ROLL THE BALLS IN FLOUR FIRST, THEN EGG AND FINALLY BREADCRUMBS.
- PLACE A LITTLE KITCHEN ROLL ONTO A TRAY AND HEAT THE OIL IN A PAN UNTIL IT REACHES BETWEEN 170°C AND 180°C.
- FRY THE ARANCINI BALLS FOR AROUND 3 – 4 MINUTES UNTIL GOLDEN BROWN.
- ENJOY WARM WITH A TWISTED BELLINI AND A SPOON OF SPICY ARRABIATA SAUCE.