50 mlolive oil60 gmbutter, coarsely chopped1small onion, finely choppedPinchof saffron, or to taste400 gmarborio rice1 litre (4 cups)chicken stock80 gmparmesan, finely gratedFor deep-frying:olive oil200 gmbuffalo mozzarella, torn into 1cm pieces200 gm (1 1/3 cups)plain flour, for dusting5eggs, beaten, for coating200 gmpanko crumbs, for coating (see note)
Heat olive oil and half the butter in a saucepan over medium heat, add onion and saffron and sauté until onion is translucent (10 minutes). Add rice and sauté until toasted (1-2 minutes). Add stock, cover with a lid, reduce heat to low and stir occasionally until rice is al dente (15-20 minutes). Add parmesan and remaining butter, season to taste and stir until butter melts. Pour onto a tray and refrigerate until chilled (1 hour).
Preheat oil in a deep-fryer or deep saucepan to 170C. Roll golf ball-sized pieces of rice mixture with your hands. Push a hole in the base, fill with a piece of mozzarella and roll again to enclose cheese. Roll in flour, then beaten egg, then panko crumbs, shaking off excess. Deep-fry in batches, turning occasionally, until golden (3-4 minutes; be careful as hot oil will spit). Drain on absorbent paper, season with sea salt and serve warm.
Note Panko, or Japanese breadcrumbs, are available from
Japanese grocers. If unavailable, substitute dried
This recipe is from the March 2011 issue of Australian Gourmet
"I've given you a risotto recipe here to make fresh for the
arancini, but these little fried treats are also a wonderful way to
use up leftover risotto. Arancini can be made in a variety of
sizes, so they can be used as an antipasto or cicchetti or larger
as a full course."