Saffron Risotto Arancini with Balsamic Glaze
Golden-fried saffron risotto balls, crispy on the outside and creamy within, offering a delightful salty-sweet and umami experience. Drizzled with a tangy balsamic glaze, these arancini are a sophisticated yet satisfying Italian lunch or appetizer.
Prep Time
75 min
Difficulty
Medium
Servings
4
Calories
450 kcal
Instructions
- 1
Warm the vegetable broth in a large saucepan. In a small bowl, steep the saffron threads in about 100ml of warm broth.
~5 min - 2
Finely chop the onion. Melt 25g of butter in the large saucepan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
~5 min - 3
Add the Arborio rice to the saucepan and toast for 2 minutes, stirring constantly, until the grains are slightly translucent.
~2 min - 4
Pour in the saffron-infused broth and a ladleful of warm vegetable broth. Stir continuously until the liquid is absorbed. Continue adding broth, one ladleful at a time, allowing each to be absorbed before adding the next, for about 18-20 minutes, or until the rice is creamy and al dente.
~20 min - 5
Stir in the grated Parmesan cheese and the remaining 25g of butter. Season with salt and pepper to taste. Spread the risotto onto a large baking sheet or dish and let it cool completely, at least 30 minutes, or ideally refrigerate for 1-2 hours.
~30 min - 6
Once cooled, beat the eggs in a large bowl. Place flour in one shallow dish and breadcrumbs in another.
- 7
Take a portion of the risotto (about 2 tablespoons), shape it into a ball (about 1.5 inches in diameter). Roll each ball first in flour, then dip in the beaten egg, and finally coat thoroughly with breadcrumbs.
~15 min - 8
Heat the vegetable oil in a deep frying pan over medium-high heat until it reaches about 350°F (175°C). Carefully fry the arancini in batches, turning occasionally, until golden brown and heated through, about 3-4 minutes per batch.
~12 min - 9
Remove the arancini with a slotted spoon and drain on paper towels. Keep warm while you prepare the glaze.
~2 min - 10
In a small saucepan, combine the balsamic vinegar and sugar. Bring to a simmer over medium heat and cook, stirring occasionally, until the glaze has thickened slightly, about 5-7 minutes. Be careful not to burn it.
~7 min - 11
Serve the hot arancini immediately, drizzled with the balsamic glaze.
Tips
- For best results, ensure the risotto is completely cooled and firm before shaping the arancini. This prevents them from falling apart during frying.
- The balsamic glaze can be made ahead of time and reheated gently. It also pairs wonderfully with cheese platters or grilled meats.
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