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Ingredients
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For the Arancini
For the Lemon Aioli
Method
For the Arancini
- 1
Prepare the Risotto
If you haven't already made saffron risotto, prepare it according to your favorite recipe and let it cool completely.
- 2
Form the Balls
Take a small amount of the cooled saffron risotto and flatten it in your palm. Place a cube of mozzarella cheese in the center and cover it with more risotto, shaping it into a ball. Repeat until all the risotto is used.
- 3
Set Up Breading Stations
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs. Season the flour and bread crumbs with salt and pepper.
- 4
Bread the Arancini
Roll each risotto ball in flour, then dip it in the beaten eggs, and finally coat it with bread crumbs. Place on a tray.
- 5
Fry the Arancini
In a deep pot, heat vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.
For the Lemon Aioli
- 6
Mix the Ingredients
In a bowl, whisk together the mayonnaise, lemon juice, minced garlic, and olive oil until smooth. Adjust seasoning with salt and pepper to taste.
