Saffron Risotto Balls (Arancini)

Saffron Risotto Balls




Prep Time: 20 Min
Chill Time: 1 Hour +
Cook Time: 10 Min

Yields: 12 - 14 Arancini

WHAT YOU NEED

• 2 C (or more) Leftover Saffron Risotto, chilled overnight. (Saffron Risotto Recipe - www.thehappyveg.ca/recipes/saffron-risotto
• Oil For Frying
• 12 - 14 Tsp. Pizza Mozzarella, shredded
• Italian Breadcrumbs
• All Purpose Flour
• 1 Large, Free-Range Egg
• Sea Salt & Cracked Pepper
• OPTIONAL for SERVICE - Tomato Sauce for Dipping, Balsamic Reduction, Fresh Herbs

DIRECTIONS

• Wet your hands before beginning. Take 2 1/2 Tbsp. of the risotto in to your hands and roll it in to a ball shape. Cup the ball in your hand and use your opposing hand to press in to the center, creating a space to stuff cheese. Stuff about a tsp. of shredded mozz in to the center and carefully roll back in to a ball shape. Place the formed balls on a parchment lined baking sheet. Once you're finished, (12 - 14 balls), place the tray in the fridge for 30 + minutes to firm up.
• Set up a breading station. Sprinkle 1/2 C + all purpose flour on a small plate and season with salt & pepper. Next, whisk together the egg and a splash of water in a small bowl. Finally, pour some Italian seasoned breadcrumbs on a plate, about a cups worth. You may need more.
• Once chilled, remove the arancini balls and set them next to your breading station. Start by rolling them in flour, shaking off any excess. Dip them in the egg mixture and drop them in to the breadcrumbs, rolling them around to coat entirely. Return the breaded arancini to the baking sheet. Continue until all of them are breaded. As I stated, you may end up needing more crumbs, so be prepared. Back in to the fridge for 30 minutes.
• In a small pot, begin heating your frying oil on medium heat. You want enough oil to submerge the balls. Test the oil by dropping in some crumbs until it rapidly bubbles. You're ready to fry. Carefully drop in the arancini, one at a time, making sure not to crowd the pot. (3 - 4 max at a time). Fry 3 - 4 minutes, flipping at least once as they fry to ensure even browning. Once they're golden brown, transfer them to a paper towel lined plate and season them immediately with salt. Continue until you've fried the desired amount of arancini.
• Serve with tomato sauce, balsamic reduction, grated grana padano, and / or fresh herbs.

NOTES - You can freeze any arancini balls you don't want to cook right away. Keep them in an airtight container for up to a month, but not too much longer than that.

HAPPY VEG