Sicilian Arancine di Riso with Saffron and 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.
Preparation
Get these tasks done before you start cooking.
Preparing the Rice
- 1
Infuse Saffron
Heat the chicken stock and add saffron to infuse.
- 2
Cook Rice
In a large pot, add the rice and begin adding stock gradually, stirring constantly until each amount is absorbed.
- 3
Season and Cool
Once rice is tender, stir in Parmesan, season with salt and pepper, and let cool completely.
Tip: Make sure the rice mixture is completely cool before handling.
Preparing the Filling
- 1
Sauté Onions
Heat olive oil in a pan and sauté onions until translucent.
- 2
Cook Peas
Add peas and cook until tender. Season with salt and pepper.
Tip: Gently mash the peas slightly for a cohesive filling.
How to Make Sicilian Arancine di Riso with Saffron and Peas
Total time: 2 h · Yields 10 servings
- 1
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.
- 2
Coat Arancine
Dredge each arancino in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
- 3
Fry Arancine
Heat oil to 350°F (175°C) and deep-fry arancine until golden brown.
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