Saffron Arancini

Total Time Prep: 30 min. + standing Cook: 5 min./batch
Yield 11 servings
Test Kitchen Approved
With their molten mozzarella core, these saffron arancini are guaranteed to surprise and delight.

Ingredients

  • 2 cups uncooked arborio rice
  • 1 teaspoon saffron threads
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons butter, melted
  • 1 large egg yolk
  • 1 teaspoon salt
  • 11 cubes (3/4-in) mozzarella cheese
  • 3 large egg whites
  • 1-1/2 cups seasoned bread crumbs
  • Oil for deep-fat frying

Directions

  1. Cook rice according to package directions, adding saffron to water. Cool slightly. Stir in the Parmesan, butter, egg yolk and salt. Cover and cool to room temperature.
  2. Shape rice mixture into 11 patties. Place one cube of mozzarella in the center of each patty. Shape rice around cheese, forming a ball, pressing firmly together.
  3. Place egg whites and bread crumbs in separate shallow bowls. Dip rice balls in egg whites, then roll in bread crumbs. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry rice balls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.

Nutrition Facts

1 each: 335 calories, 17g fat (5g saturated fat), 35mg cholesterol, 502mg sodium, 35g carbohydrate (1g sugars, 1g fiber), 8g protein.

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