Saffron Arancini

Crack into an arancini, and the appeal is obvious. They’re round, fried with a crisp bread crumb coating, and filled with molten, oozy mozzarella. Saffron arancini (fried rice balls made with leftover saffron risotto) turn a humble side dish into a showstopper, with saffron threads tinting the rice a warm amber and lending a faint floral, honeyed perfume you catch before the first bite.

The real charm of arancini is how they can put leftovers to work. This recipe calls for making the saffron rice from scratch, but a container of day-old risotto in your fridge is the ideal starting point, since chilled rice holds its shape and fries up sturdier than rice still warm from the pot.

Each rice ball is molded around a cube of cheese, rolled through egg whites and seasoned bread crumbs, then dropped into hot oil until the outside crackles and turns deep gold. Serve them while the centers are still warm for Instagram-worthy cheese pulls.

What are arancini?

Arancini are Sicilian rice balls, with the cooked rice packed around a filling such as cheese, meat ragu or peas, then coated in bread crumbs and deep-fried until golden and crisp. The name comes from the Italian word for orange, arancia, a nod to the round shape and golden color the rice balls take on once fried. The dish is closely tied to Sicily, where rice and saffron were introduced to the island during centuries of Arab rule, and it remains one of the island’s most beloved street foods.

Ingredients for Saffron Arancini

• Arborio rice: This short-grain Italian rice is prized for its starch content, which gives arancini their creamy interior and helps the balls hold their shape.
• Saffron threads: Steeping the saffron threads in the cooking water tints the rice a golden color and lends a subtle floral aroma. Crumble the threads between your fingers before adding them to release their full color and flavor.
• Parmesan cheese: Grated Parmesan melts into the warm rice, adding savory depth and a salty, nutty edge that complements the saffron. Grate it from a wedge rather than buying it shredded.
• Butter: Melted butter enriches the rice mixture. It also carries the fat-soluble saffron flavors through the dish, spreading the color and flavor more evenly.
• Eggs: Separated eggs do double duty in this recipe. The yolk binds the rice mixture and adds richness. The rice balls are dipped in the whisked whites to give the bread crumbs a tacky surface to grip during coating.
• Salt: Seasoning the rice ensures the flavor runs all the way through the dish. Add it gradually and taste as you go, since both Parmesan and bread crumbs contribute their own saltiness.
• Mozzarella cheese: The mozzarella is tucked into the center of each ball, and melts into gooey, stretchy core as the arancini are fried. Reach for low-moisture mozzarella over fresh, which can release too much water.
• Seasoned bread crumbs: These form the golden, crunchy shell. The built-in seasonings add flavor to the crust, so it tastes good on its own without extra fuss.
• Oil for deep-fat frying: A neutral cooking oil with a high smoke point, such as canola or peanut oil, fries the arancini without imparting strong flavors. Make sure the oil is fully up to temperature. If it’s not hot enough, it will seep into the coating and make it greasy.

Directions

Step 1: Cook and season the rice

Cook the rice according to package directions, adding the saffron to the water. Let it cool slightly. Stir in the Parmesan, butter, egg yolk and salt. Cover the rice and let it cool to room temperature.

Step 2: Shape and bread the rice balls

Shape the rice mixture into 11 patties. Place one cube of mozzarella in the center of each patty. Shape the rice around the cheese, forming a ball, and pressing it firmly together to seal the rice inside.

Place the egg whites and bread crumbs in separate shallow bowls. Dip the rice balls in the egg whites, then roll them in the bread crumbs.

Editor’s Tip: Press the rice firmly so there are no gaps or seams around the cheese. Any opening allows the melted mozzarella to escape into the hot oil.

Step 3: Fry the arancini

In an electric skillet or deep-fat fryer, heat the oil to 375°F. Fry the rice balls in batches for one to two minutes on each side or until they’re golden brown. Drain them on paper towels.

Saffron Arancini Variations

• Swap the cheese: Trade the mozzarella center for a cube of fontina or provolone. Each one melts into a different kind of molten core, from mild and stretchy to sharp and creamy.
• Brighten the rice: Stir in a little lemon zest and chopped fresh parsley along with the Parmesan into the cooled rice mixture. The citrus and herbs cut through the richness, highlighting the saffron’s floral notes.
• Make them bite-sized: Shape the rice into 20 to 24 smaller balls and shorten the frying time slightly. Smaller arancini work better as a passed appetizer and give you a higher crust-to-filling ratio.
• Air-fry instead: Coat the balls with a light spray of oil and air-fry them until they’re golden and crisp. You lose a little of the deep-fried crunch, but skip the pot of hot oil entirely.

How to Store Saffron Arancini

Store leftover saffron arancini in an airtight container in the refrigerator. They’ll keep well for three to four days.

What’s the best way to reheat saffron arancini?

To reheat saffron arancini and restore their crunch, use the oven or an air fryer instead. Arrange them on a baking sheet or in the air fryer basket, and warm them at 375° for about 8 to 10 minutes or until the outside is crisp again and the centers are heated through.

Can you freeze saffron arancini?

Yes, you can freeze saffron arancini. They hold up well in the freezer for up to three months. Freeze them in a single layer on a baking sheet until they’re solid so they don’t stick together, then transfer the frozen balls to an airtight container.

Saffron Arancini Tips

Why aren’t my rice balls holding together?

If your rice balls keep falling apart, one common culprit is rice that’s too hot. Always let the mixture cool before shaping it. A few other things to check: Make sure the rice wasn’t rinsed before cooking, since rinsing strips the starch that acts as natural glue; and confirm the egg yolk made it into the mix. When you shape the arancini, press each one firmly to pack the rice and close any seams around the cheese.

Can you use any other type of rice to make saffron arancini?

You can use other types of rice for saffron arancini. Swap in another high-starch, short-grain rice for the arborio, since it’s the starch that makes the rice cling together. Carnaroli and Vialone Nano, the other classic risotto rice, both work. Don’t sub long-grain types like basmati or jasmine, which cook up fluffy and separate, rather than creamy—the balls won’t bind.

What else can you serve with saffron arancini?

Arancini are great with a dipping sauce, so set out a bowl of warm marinara, spicy arrabbiata or a lemony aioli to round them out. They also fit nicely into a larger spread alongside an antipasto platter, a simple arugula salad dressed with lemon, or a bowl of brothy soup. For a party, serve them as a passed appetizer.