Saffron Arancini

Name: Saffron Arancini
Yield: 2 servings
Cuisine: American
Ingredients: 350 grams Uncooked white rice; 1/4 of a small onion Onion; 1 Bouillon cube; 500 ml Water; 1 tbsp Olive oil; 10 grams Butter; 200 ml White wine; 1/3 tsp Saffron; 50 ml Light cream; 1 Parmesan cheese; 1 Flour; 1/2 Egg; 1 Dried panko; 1 Salt and pepper; 1 Oil for deep frying

cookpad.japan @cookpad_jp

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

The amount of bullion used was around 400 ml. You don't have to use it all. Recipe by schenklu

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

The amount of bullion used was around 400 ml. You don't have to use it all. Recipe by schenklu

cookpad.japan @cookpad_jp

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

The amount of bullion used was around 400 ml. You don't have to use it all. Recipe by schenklu

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

The amount of bullion used was around 400 ml. You don't have to use it all. Recipe by schenklu

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Ingredients

2 servings

350 gramsUncooked white rice
1/4of a small onion Onion
1Bouillon cube
500 mlWater
1 tbspOlive oil
10 gramsButter
200 mlWhite wine
1/3 tspSaffron
50 mlLight cream
1Parmesan cheese
1Flour
1/2Egg
1Dried panko
1Salt and pepper
1Oil for deep frying

Saved

Steps

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!