← Nouns Cooking · Italian

Ingredients

• 1.2 l vegetable stock
• 1 pinch Saffron
• 400 g risotto rice (arborio or carnaroli)
• 40 g Butter
• 60 g parmesan or vegetarian hard cheese, finely grated
• 125 g Mozzarella, drained, patted dry and cut into 12 cubes
• 100 g frozen peas
• 100 g plain flour
• 2 Eggs, beaten
• 150 g fine dried breadcrumbs
• 1 l sunflower oil, for deep-frying
• Salt

Method

1. Bring the stock to the boil with the saffron, then stir in the rice. Simmer gently, uncovered and stirring often, for 15–18 min, until the stock is absorbed and the rice is tender and sticky.
2. Stir in the butter and parmesan, season, then spread the rice over a tray. Let it cool, then chill for at least 2 hours, until firm.
3. Cover the peas with boiling water for 2 min, then drain well.
4. With wet hands, flatten a portion of rice (about 90 g) in your palm, press a cube of mozzarella and a few peas into the middle, then close the rice around it and roll into a firm ball. Repeat to make 12.
5. Roll each ball in flour, dip it in beaten egg and coat it all over in breadcrumbs.
6. Heat the oil in a deep, heavy pan (no more than a third full) to 175°C (350°F). Fry three at a time for 4–5 min, turning, until deep golden all over. Drain on kitchen paper.
7. Let them sit for 2–3 min before eating: the cheese inside is molten.

Tips

• Leftover risotto makes brilliant arancini; it just needs to be cold and firm.
• Never leave hot oil unattended, and keep a lid nearby. Use vegetarian hard cheese for strict vegetarians.

Sources

Written in our own words after cross-checking these recipes:

Pasta Grammar Williams Sonoma