Saffron Arancini with Smoked Mozzarella and Balsamic Glaze

Instructions

1. 1

   In a small bowl, steep saffron threads in 1/4 cup of warm vegetable broth for 10 minutes. Set aside.

   ~10 min
2. 2

   In a large saucepan, melt butter over medium heat. Add shallots and cook until softened, about 5 minutes.

   ~5 min
3. 3

   Add garlic and cook for 1 minute until fragrant. Stir in Arborio rice and toast for 2 minutes, coating the grains.

   ~2 min
4. 4

   Pour in white wine and cook until evaporated, stirring constantly. This allows the alcohol to cook off and adds depth of flavor.

   ~3 min
5. 5

   Begin adding the warm vegetable broth, one ladleful at a time, stirring until each addition is absorbed before adding the next. Continue for about 20-25 minutes, or until the rice is al dente.

   ~25 min
6. 6

   Stir in the saffron-infused broth, grated Parmesan cheese, salt, and pepper. Cook for another 2 minutes until well combined and creamy. Remove from heat and let cool completely.

   ~5 min
7. 7

   Once cooled, stir in the butter until melted and incorporated. Spread the risotto mixture onto a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.

   ~30 min
8. 8

   Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

9. 9

   Take about 2 tablespoons of risotto mixture, flatten it in your palm, place a cube of smoked mozzarella in the center, and carefully form it into a ball, ensuring the cheese is fully enclosed.

   ~5 min
10. 10

    Roll each arancini ball first in flour, then dip in beaten egg, and finally coat generously with breadcrumbs.

    ~5 min
11. 11

    In a separate small saucepan, combine balsamic vinegar and sugar. Bring to a simmer over medium heat and cook for 5-8 minutes, stirring occasionally, until it has reduced to a syrupy glaze. Set aside.

    ~8 min
12. 12

    Heat vegetable oil in a deep frying pan over medium-high heat to about 350°F (175°C).

    ~10 min
13. 13

    Carefully fry the arancini balls in batches, about 3-4 at a time, for 3-5 minutes, or until golden brown and heated through. Do not overcrowd the pan.

    ~5 min
14. 14

    Remove arancini with a slotted spoon and drain on paper towels. This step is crucial for removing excess oil.

    ~1 min
15. 15

    Serve the arancini immediately, drizzled with the balsamic glaze.