Saffron Risotto Balls

Remember that gorgeous, yellow hued saffron risotto I shared with you guys a week or so ago? Well, if you loved it, you'll love my Saffron Risotto Balls (Arancini) because there's absolutely nothing to dislike.

These take a little prep work in advance to get everything sorted. You need to make my risotto (or any risotto for that matter) and let some cool in the refrigerator over night. This will ensure it is the right starchy, thick consistency to create the balls. Then, we roll, stuff with mozz, bread, and fry until gloriously golden brown, crispy, and perfect. A little finishing salt out of the fryer and these are actual perfection.

I tested whether or not you could make arancini with arborio rice that had simply been boiled until al dente, but I discovered that it's the release of starches when preparing risotto that holds the risotto balls together. Regular old boiled arborio rice simply doesn't hold together. So there, I saved y'all like, a cup of arborio rice and the frustration of arancini balls that constantly fell apart..

Here's the link to the saffron risotto recipe from the blog!
www.thehappyveg.ca/recipes/saffron-risotto
​Then, head to the RECIPES page and get started on my Risotto Balls! You won't regret it!

HAPPY VEG