Saffron Arancini with Meat & Cheese filling are Italian rice balls which are said to have originated in Sicily.
Italian Saffron Arancini you can easily make at home. These fried Saffron Arancini rice balls always make their way to our family lunch on those special occasions like Mother’s or Father’s Day. This version uses the spice Saffron which adds a lovely tinge of yellow and a very subtle flavour and aroma to this delicate spice.
Saffron Arancini- What is it?
Think risotto turned into a rice ball which encases a full flavoured meat ragù and a gooey mozzarella centre.
No need to be intimidated by this Saffron Arancini!
Whilst these arancini balls do need a little T.L.C, they are certainly worth the effort. And an effort made for the happiness of others is an effort I’m always willing to make.
As you know I do like to share quick, simple and satisfying meals however it would be a mistake for me not to share this one. You will need a little time for this recipe. It’s not a recipe you can whip up after work, however if you make enough of these on the weekend, they freeze perfectly so you’ll be able to defrost these during the week and cook when you get home.
Which rice to use?
Arborio or Carnaroli is the traditional rice used to make arancini, but it can be hard to find in which case short grain rice works perfectly too.
There are different methods for making arancini. I tend to boil the rice and allow it to cool down whilst some prefer to make a risotto style rice first then turn that into arancini balls. In this recipe I will share with you my mum’s method of making arancini. Given she is a traditional Italian woman who has been making these for years and gets accolades for her arancini, I’ll share her recipe with you today.
In fact mum helped me make these ones, thanks mum.
- Bring cold water to a boil then add your rice ✓
- For Saffron Arancini, add a pinch of the saffron to the water ✓
- Cook rice to a firm consistency (never over cook to mush) ✓
- Allow rice to cool before adding other ingredients ✓
- Egg wash – never dilute your egg wash with water or milk. Pure whisk eggs only ✓
Once you have boiled your rice, allow this to cool down. I usually sit it next to an open window and allow the breeze to help cool the rice down, mixing it so that the cooling method works quickly.
Once cooled, add the parmesan cheese, eggs, chopped parsley and season to taste.
Mixing the ingredients with your hands, this becomes the base of your arancini balls.
For the first time ever, mum and I used an arancini mould to create the traditional dome shaped arancini and we were both really impressed with it. Super easy to use and the final result was really impressive.