ChefXi OfficialGolden, crispy risotto spheres stuffed with creamy fontina and bright peas—a bite-sized tribute to the sun-soaked streets of Sicily.
In a medium pot, bring vegetable broth to a simmer and stir in the saffron threads until the liquid turns a vibrant gold.
Saffron needs heat to release its full essence and color.
Toast the arborio rice in a separate pan with butter for 2 minutes, then gradually add the saffron broth one ladle at a time, stirring constantly until the rice is creamy and cooked through. Stir in parmesan and let the risotto cool completely in the fridge.
Cold risotto is much easier to mold into spheres.
Take a small handful of cooled risotto (about the size of a golf ball) and flatten it in your palm. Place one cube of fontina and a few peas in the center, then wrap the rice around the filling to form a tight ball.
Wet your hands slightly to prevent the rice from sticking.
Roll each ball first in the beaten eggs, then thoroughly coat in breadcrumbs, pressing gently to ensure they adhere.
Heat vegetable oil in a deep pan to 350°F (175°C). Carefully fry the arancini in batches until they are deeply golden and crispy on all sides.
Don't overcrowd the pan or the oil temperature will drop, making them greasy.
Drain on paper towels and sprinkle with a touch of sea salt. Serve immediately while the cheese center is gooey.
Taste the history in every crunchy bite!
The secret to a perfect arancini-style snack is the contrast between the crispy exterior and the 'al dente' heart of the rice. If you have leftover saffron risotto, this is the ultimate way to give it a second life. Serve these while the cheese is still molten for the full experience. Respect the lineage of the street food masters in Palermo!
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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