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The starter, Mediterranean

Saffron arancini with mozzarella

Saffron arancini are fried, breaded risotto balls with a melting mozzarella center, for 6 people. They take 65 minutes of active work, but the risotto and breading are done the day before, leaving only the frying for the last minute. Medium difficulty, about €1.80 per person, the key is chilling the risotto thoroughly before shaping it.

Little balls of saffron risotto with a melting mozzarella center, crisp outside, soft inside, the small stars of Sicily.

Saffron arancini with mozzarella
For
6 people
Work
1 h 05
Total time
2 h 50
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€1.80
Calories per person
420 kcalcalculated by Kiloach, your weight coach

Under the crisp golden crust, the saffron risotto stays creamy and hides a mozzarella center that stretches with the first bite. Saffron gives it an amber color and a quiet perfume, parmesan adds body to the rice, and the double breading creates that contrast between crunchy outside and soft inside that makes these little Sicilian balls so appealing.

This is a starter that impresses without keeping you stuck at the stove while guests wait, since everything is shaped and breaded the day before. Serve them as party bites or a starter for a dinner with friends, a family meal, or a winter evening, with the basil tomato sauce to brighten the whole plate.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 20 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 15 min
  4. When it's time to serve 1 step, 4 min

The day before, make the risotto, let it cool, shape the balls around the mozzarella, then bread them and keep them chilled. Just before guests arrive, make the tomato sauce and keep it warm over very low heat. At serving time, fry the arancini in small batches and serve them hot with the sauce.

The ingredients

6 people

Pantry

  • Arborio rice 300 g
  • Vegetable brothoften in the pantry 100 cl
  • Saffronoften in the pantry 2 pinch
  • Dry white wineoften in the pantry 10 cl
  • Flouroften in the pantry 80 g
  • Breadcrumbsoften in the pantry 200 g
  • Frying oiloften in the pantry 100 cl
  • Crushed tomatoesoften in the pantry 400 g
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 1 cloves
  • Basil 6 sprigs

Dairy

  • Grated parmesan 80 g
  • Butter 30 g
  • Mozzarella 250 g
  • Eggs 2

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Make a saffron risotto with the onion, white wine, and broth, then stir in the butter and parmesan. 20 min

    Let the saffron infuse in the hot broth, it gives more color and flavor.

  2. Spread the risotto on a tray and let it cool completely, then chill it in the refrigerator.

    A thin layer cools faster and keeps the rice from overcooking.

  3. Shape risotto balls around a cube of mozzarella, wetting your hands to make it easier.

    Seal the rice well around the cheese, or it will leak out during frying.

  4. Coat the balls in flour, then beaten egg, then breadcrumbs, and keep them chilled.

    Double coat them for a thicker, crunchier crust.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Make the tomato sauce with garlic, basil, and tomatoes, and let it simmer. 15 min

    Keep it warm over very low heat until serving.

When it's time to serveThe final touches, right in front of your guests.

  1. Fry the arancini in oil at 175°C until golden, drain, and serve with the sauce. 4 min

    Fried in small batches, they stay crisp.

Our tips to get it right

  • Use arborio or carnaroli rice, high in starch, so the cold risotto holds its shape well once formed into balls.
  • Cut the mozzarella into small cubes and pat it dry on paper towels before enclosing it in the rice, it will release less water during frying.
  • Check the oil temperature with a small piece of bread, it should turn golden in 20 seconds, otherwise the arancini soak up too much oil or burn outside before heating through.

The variations

  • Swap the saffron for tomato paste in the risotto for arancini rossi, spicier and redder.
  • For a simpler version with kids, shape smaller balls without the mozzarella center, they cook faster and are easy finger food.
  • Fill the center with peas and ham instead of mozzarella, for a more traditional version that is less stretchy.

What to serve it with

  • A lemony green salad
  • A glass of dry white wine
  • Grilled vegetables as a shared starter

Storage

Breaded, unfried arancini keep up to 24 hours in the refrigerator in a sealed container. They freeze well raw and breaded, fry them straight from frozen with one extra minute of cooking. Once fried, eat them soon, they lose their crunch when reheated.

Questions about this recipe

Can you bake arancini instead of frying them?

Yes, place them on an oiled baking sheet and bake 20 minutes at 200°C, turning halfway through. They will be less crisp than fried but still good.

How do you keep the mozzarella from leaking out while cooking?

Press the rice firmly around the mozzarella cube with damp hands to seal it completely. A double coating of flour, egg, and breadcrumbs also helps hold the ball together.

How many arancini does this amount of rice make?

With 300 grams of arborio rice, you get about 18 to 20 medium arancini, or 3 per person for 6 guests as a starter.

Can you replace the saffron with something else?

Turmeric gives a similar color but a different, more earthy flavor. You can also use tomato paste for a red, spicier version, very common in Sicily.

Can saffron arancini with a mozzarella center be made ahead?

Yes, it's even recommended. The recipe needs 1 h 05 of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make saffron arancini with a mozzarella center?

Allow 2 h 50 in total, including resting and cooking time, of which 1 h 05 is actual work. The recipe is rated "medium".

How many calories are in saffron arancini with a mozzarella center?

About 420 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does saffron arancini with a mozzarella center cost?

About €1.80 per person, that's €10.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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