Sicilian Arancine di Riso with Saffron and Peas

Name: Sicilian Arancine di Riso with Saffron and Peas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Appetizer
Ingredients: 2 cups Arborio rice; 1.5 liters chicken stock (or vegetable stock for vegetarian option); 1 pinch saffron threads; 1/2 cup grated Parmesan cheese; Salt and black pepper to taste; 1 cup frozen peas; 1 small onion, finely chopped; 2 tablespoons olive oil; Salt and black pepper to taste; 2 large eggs; 1 cup all-purpose flour; 2 cups breadcrumbs; Vegetable oil for deep frying; 100g mozzarella cheese, cubed

Golden fried rice balls filled with flavorful saffron-studded rice and sweet peas.

Delight in the culinary tradition of Sicily with these crispy, golden arancine, featuring a creamy saffron-infused rice and sweet pea filling that's perfect as an appetizer or a snack.

1 h 30 min
10
Intermediate

Ingredients

For the Rice

2 cups Arborio rice

1.5 liters chicken stock (or vegetable stock for vegetarian option)

1 pinch saffron threads

1/2 cup grated Parmesan cheese

Salt and black pepper to taste

For the Filling

1 cup frozen peas

1 small onion, finely chopped

2 tablespoons olive oil

Salt and black pepper to taste

For the Coating

2 large eggs

1 cup all-purpose flour

2 cups breadcrumbs

Vegetable oil for deep frying

For the Assembly

100g mozzarella cheese, cubed

Preparation

Preparing the Rice

Infuse Saffron

Heat the chicken stock and add saffron to infuse.

Cook Rice

In a large pot, add the rice and begin adding stock gradually, stirring constantly until each amount is absorbed.

Season and Cool

Once rice is tender, stir in Parmesan, season with salt and pepper, and let cool completely.

Make sure the rice mixture is completely cool before handling.

Preparing the Filling

Sauté Onions

Heat olive oil in a pan and sauté onions until translucent.

Cook Peas

Add peas and cook until tender. Season with salt and pepper.

Gently mash the peas slightly for a cohesive filling.

Cooking Process

Form Arancine

Use damp hands to form rice into a ball, create an indentation, stuff with a cube of mozzarella and peas filling, then seal it.

Coat Arancine

Dredge each arancino in flour, then dip in beaten eggs, and finally coat with breadcrumbs.

Fry Arancine

Heat oil to 350°F (175°C) and deep-fry arancine until golden brown.

Fry for about 3 minutes per batch at high heat.

Plating & Serving