Jul 14 2026
Restaurants›On Swann›Saffron Arancini Recipe

Saffron Arancini Recipe

Inspired by On Swann
Time1h
Serves4

chorizo | manchego

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Ingredients

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Arancini Base

Filling

Breading

Frying

Method

Preparing the Risotto

  1. 1

    Cook the Base

    In a large saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.

  2. 2

    Add the Rice

    Stir in the Arborio rice, allowing it to toast for about 2 minutes.

  3. 3

    Infuse with Saffron

    Add the saffron threads to the chicken or vegetable broth. Gradually pour the broth into the rice, one ladle at a time, stirring frequently until absorbed. Continue this until the rice is creamy and al dente.

  4. 4

    Season and Finish

    Stir in the grated Parmesan cheese, salt, and black pepper. Remove from heat and let cool.

Preparing the Filling

  1. 5

    Cook the Chorizo

    In a skillet, cook the diced chorizo over medium heat until browned. Let it cool slightly.

  2. 6

    Combine Filling Ingredients

    In a bowl, mix the cooked chorizo with the cubed manchego cheese.

Assembling the Arancini

  1. 7

    Form the Balls

    Once the risotto is cool, take a handful and flatten it in your palm. Place a spoonful of the chorizo and manchego mixture in the center and mold the rice around it, forming a ball. Repeat until all mixture is used.

Breading and Frying

  1. 8

    Prepare for Breading

    Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

  2. 9

    Coat the Balls

    Roll each rice ball in flour, dip into the beaten eggs, and then coat with breadcrumbs. Ensure they are well-covered.

  3. 10

    Fry the Arancini

    In a large pot, heat vegetable oil to 350°F (175°C). Fry the arancini in batches, about 3-4 minutes, or until golden brown. Drain on paper towels.

Serving

  1. 11

    Plate and Serve

    Serve the saffron arancini warm. They can be accompanied by a dipping sauce of your choice, such as marinara or aioli.

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