Saffron Shrimp Arancini Recipe
crispy fried saffron risotto, tobasco remoulade
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Ingredients
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For the Saffron Shrimp Arancini
Method
Preparation Steps
- 1
Prepare the Saffron Risotto
In a saucepan, heat the chicken broth and add the saffron threads. In a separate pan, sauté the Arborio rice for a few minutes on medium heat. Gradually add the warm saffron-infused chicken broth, stirring frequently until the rice is al dente. Remove from heat and stir in the Parmesan cheese. Let it cool.
- 2
Cook the Shrimp
In a skillet, cook the shrimp over medium heat until they turn pink and opaque. Season with salt and pepper. Let them cool, then chop them into small pieces.
- 3
Mix the Ingredients
Once the risotto has cooled, mix in the chopped shrimp and beaten egg until well combined.
- 4
Form the Arancini
Take a portion of the risotto mixture and form it into balls, about the size of a golf ball. Roll each ball in flour, then dip in egg, and coat with breadcrumbs.
- 5
Fry the Arancini
In a deep saucepan, heat the vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
