Saffron Arancini

Saffron Arancini

Enjoy these piping hot arancini with well-chilled white wine ♪

Ingredients: 2 servings

Uncooked white rice
1 rice cooker cup's worth (180 ml)
1/4 of a small onion
Bouillon cube
500 ml
Olive oil
1 tablespoon
10 g
White wine
200 ml
1/3 teaspoon
Light cream
50 ml
Parmesan cheese
as needed
as needed
Dried panko
as needed
Salt and pepper
to taste
Oil for deep frying
as needed


1. Heat the water and dissolve the bouillon cube. Reduce the heat to low.
2. Heat the olive oil and butter in a saucepan, fry the onion (chopped into fine rice-grain-sized pieces), and then add the rice.
3. When the rice starts to make a popping sound, add the white wine and let it simmer until reduced to 2/3-1/2 the amount.
4. Add the bouillon and saffron and make a risotto. Let it cook for 15-20 minutes, making sure the rice is covered with liquid.
5. Add the cream and Parmesan cheese, season with salt and pepper, and let it cool in a shallow container. (Chill it immediately by placing it in an ice bath or similar method.)
6. Grind the panko in a food processor and mix with a bit of Parmesan cheese.
7. Roll the chilled risotto into bite-sized balls, coat with flour, egg, and panko, then deep-fry until golden ♪
8. I also recommend filling them with cheese!

Story Behind this Recipe

Arancini normally contain tomato and are red, but I thought yellow ones might be nice too.