Sicilian Arancine di Riso with Saffron and Peas
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
For the Filling
For the Coating
For the Assembly
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.
Plating & Serving
Sicilian Arancine di Riso with Saffron and Peas
Sicilian Arancine di Riso with Saffron and Peas
Serve and Garnish
Arrange the arancine artfully on a large platter, garnished with fresh basil leaves for a traditional touch.