LEMON AND SAFFRON ARANCINI BALLS

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 

1. SOFTEN THE ONION AND GARLIC IN A PAN WITH A DRIZZLE OF OLIVE OIL AND BUTTER. 
2. ADD THYME AND LEMON ZEST.  STIR IN THE RICE UNTIL COATED IN THE OIL. 
3. 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). 
4. SEASON AND STIR IN THE GRATED PARMESAN.  SET ASIDE IN A BOWL TO COOL. 
5. 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. 
6. ROLL THE BALLS IN FLOUR FIRST, THEN EGG AND FINALLY BREADCRUMBS. 
7. PLACE A LITTLE KITCHEN ROLL ONTO A TRAY AND HEAT THE OIL IN A PAN UNTIL IT REACHES BETWEEN 170°C AND 180°C. 
8. FRY THE ARANCINI BALLS FOR AROUND 3 – 4 MINUTES UNTIL GOLDEN BROWN. 
9. ENJOY WARM WITH A TWISTED BELLINI AND A SPOON OF SPICY ARRABIATA SAUCE.