Saffron Arancini Recipe
Activated charcoal, risotto, mozzarella, harissa spiked tomato aioli
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Ingredients
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Ingredients for Saffron Arancini
Method
Directions for Saffron Arancini
- 1
Prepare the Risotto
In a medium saucepan, heat the vegetable broth and add saffron threads. In another pan, heat some olive oil and sauté onion and garlic until soft. Stir in Arborio rice and cook for about 2 minutes. Gradually add the saffron-infused broth, one ladle at a time, stirring continuously until absorbed. Cook until rice is creamy and al dente. Season with salt and pepper. Let cool.
- 2
Form the Arancini
Once the risotto has cooled, mix in the cubed mozzarella. Scoop a portion of the risotto into your palm, flatten it, and place a small piece of mozzarella in the center. Form into a ball and roll in activated charcoal to coat. Repeat with remaining risotto.
- 3
Coat and Fry
Set up a breading station with flour, beaten egg, and breadcrumbs. Roll each arancini ball first in flour, then dip in egg, and finally coat with breadcrumbs. Heat vegetable oil in a deep pan over medium-high heat. Fry the arancini in batches until golden brown and cooked through. Drain on paper towels.
- 4
Make the Harissa Aioli
In a small bowl, whisk together the mayonnaise, harissa paste, and lemon juice. Adjust seasoning with salt and pepper to taste.
- 5
Serve
Serve the saffron arancini hot with the harissa spiked tomato aioli on the side.
