LEMON AND SAFFRON ARANCINI BALLS

A LOVELY WAY TO WHILE AWAY A WEEKEND DAY, SLOWLY PREPARING THESE DELICIOUS MOZZARELLA STUFFED DELIGHTS.
Lemon and Saffron Arancini Balls
Serves
4 – 6
Occasion
Mediterranean lunches

MEDITERRANEAN LUNCHES 


Crispy on the outside and served with a spicy rich tomato arrabbiata 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 

  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 ARRIBBIATA SAUCE. 
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