Saffron Arancini
Ingredients
Instructions
- Heat the water and dissolve the bouillon cube.
- Reduce the heat to low.
- Heat the olive oil and butter in a saucepan, fry the onion (chopped into fine rice-grain-sized pieces), and then add the rice.
- 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.
- Add the bouillon and saffron and make a risotto.
- Let it cook for 15-20 minutes, making sure the rice is covered with liquid.
- 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.)
- Grind the panko in a food processor and mix with a bit of Parmesan cheese.
- Roll the chilled risotto into bite-sized balls, coat with flour, egg, and panko, then deep-fry until golden
- I also recommend filling them with cheese!
Nutrition & Diet Analysis (per serving)
1271
kcal
64% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).