- 2 cups (480 ml) Arborio rice
- 1 gram of saffron
- 1 large egg, beaten
- ¼ cup (60 ml) unsalted butter
- 1 cup (240 ml) parmesan cheese
- 6 cups (1.44 L) chicken stock
- 7 oz. (200 g) ground veal or pork
- 2/3 cup (160 ml) fresh peas
- 2/3 cup (160 ml) onion, chopped
- 4 oz. (120 g) mozzarella, grated
- 1 tbsp (15 ml) of tomato paste
- 6 oz. (175 g) breadcrumbs
- olive oil, for frying
- salt and pepper, to taste
- In a medium sauce pan, melt half the butter over medium-high heat.
- Add Arborio rice and toss, then add saffron.
- Slowly pour in chicken stock and cook the risotto slowly, stirring constantly.
- Keep cooking and adding stock until rice absorbs all the liquid and is cooked perfectly.
- Remove from the heat and lay on a baking sheet to cool at room temperature.
- Once cool, add egg and parmesan to risotto and mix.
- Season with salt and pepper.
- Meanwhile, heat 2nd half of butter in a frying pan over medium-high heat.
- Add meat and onions, and cook for 7-8 minutes, or until it starts to brown.
- Add peas and tomato paste, and cook for 1-2 minutes.
- Remove from heat, and let cool.
- Once cool, add the mozzarella to the meat mixture.
- With damp hands, spread small amount of risotto (2 tablespoons or 30ml) in the palm of your hand.
- Place 1 teaspoon (5ml) of the meat mixture in the center of the rice.
- Fold the rice, and form a ball so you have a ball of stuffed rice.
- Heat frying oil to 350oF (180oC).
- Dip each rice ball in the remaining eggs, and then the breadcrumbs, ensuring that they are coated all around.
- Fry arancini in the hot oil until golden brown.
- Remove from the oil and place on a paper towel to drain excess liquid.