Saffron Arancini

Name: Saffron Arancini
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Rice; 1-2 garlic cloves finely chopped; 1/4 cup finely chopped onion; 1/3 cup mozzarella cheese; 2 tbsp butter; 2 tbsp olive oil; 2 tsp saffron soaked in milk; 1/2 tsp black pepper powder; to taste Salt; 1 cup bread crumbs; 1/4 cup flour; 1 egg; as required Vegetable stock

Prabhleen Kaur @cook_7781272

Varanasi

#MMC2019

Prabhleen Kaur @cook_7781272

Saved

Ingredients

30 minutes

4 servings

1 cupRice
1-2garlic cloves finely chopped
1/4 cupfinely chopped onion
1/3 cupmozzarella cheese
2 tbspbutter
2 tbspolive oil
2 tspsaffron soaked in milk
1/2 tspblack pepper powder
to tasteSalt
1 cupbread crumbs
1/4 cupflour
1egg
as requiredVegetable stock

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Steps

30 minutes

1

Heat olive oil in a pan, add finely chopped garlic and saute for few seconds.
2

Add finely chopped onion and saute for 1-2 mins on low medium flame.
3

Add rice and half of the vegetable stock and cook till the stock is absorbed.
4

Again add rest of the stock, saffron milk, pepper powder, Salt to taste mix everything well and cook for another few minutes.
5

Last add some butter and parmesan cheese mix well and switch off the flame.
6

Allow the saffron flavoured risotto to cool down completely.
7

Add fresh bread crumbs and mix well.
8

Apply little oil on your hands before making rice balls.
9

Take a small portion from the mixture, make a ball sized shape stuff with mozzarella cheese.
10

Similarly prepare all the rice balls.
11

Coat them in flour then egg wash and at last in bread crumbs.
12

Refrigerate for 1 hour.
13

Deep fry the rice balls till golden brown from all sides.
14

Serve hot with your favourite sauce!