Deliciously crispy and golden outside, soft and creamy inside with a core of molten mozzarella, these Italian rice balls called "arancini" are sure to please a crowd!The recipe yields 10 servings (each rice ball with about 7cm/3inch diameter)
If you use saffron, place the strands in a glass with 2 Tablespoons of warm water. Let them soak.
Bring the broth to a boil in a large pot and add the salt and rice. Reduce to medium heat and cook, stirring often, for about 15 minutes.
Stir in the saffron and the colored water, and keep cooking for a further 5 minutes or until cooked. Add a touch of extra liquid if needed. Keep stirring.
Turn the heat off, stir in the butter and the parmesan cheese, add freshly ground black pepper, taste, and make sure you're happy with the seasoning.
Then scrape the cooked rice onto a large baking tray, spread it in a thin, even layer, and set aside for at least 1 hour or until cold. Once it's cold enough, you can also transfer it into a bowl and place it in the fridge if you plan to use it later or the day after.
Cut the mozzarella into 10 pieces, and pat dry them with kitchen paper.
Shape the rice balls
Once the risotto has cooled completely, divide the mixture into 10 pieces and flatten each piece in damp hands. Cup the mixture in the palm of your hand and fill the center with a piece of mozzarella. Shape into a ball by bringing the sides up and sealing at the top. Shaping is much easier with clean, damp hands, so make sure to wash them often.
Repeat this with the remaining mixture, and place the rice balls onto a tray.
Arancini coating
Whisk water, flour, and salt in a bowl until smooth, and place the breadcrumbs onto a plate.
Coat the balls in the flour mixture and then in the breadcrumbs. Space them out on a large baking tray. Repeat until all the arancini are coated.
Fry them
Heat about 2 cups/480 ml of vegetable oil in a heavy-based pan to 170°C – if you don’t have a thermometer, test the temperature by dropping in a small cube of bread; if the oil is hot enough, the bread should brown in around 30 seconds. Fry the arancini in batches for 2-3 minutes at a time or until nicely golden-brown, making sure they are not crowded in the pan and there's enough oil to cover them. Once done, lift them with a slotted spoon and place them to drain on the kitchen towel or paper. Sprinkle with a bit of salt while still hot.
Enjoy them freshly fried and still warm.
Notes
Can I make arancini ahead of time? Once these Italian rice balls are coated in breadcrumbs, they keep well in the fridge for up to 3 days and are freezable. For the best result, I suggest you deep-fry your rice balls just before serving them.How do you store arancini leftovers? If you've already fried them, they keep well in the fridge for up to 2-3 days in an air-tight container, and they're freezable as well. Preheat the oven to 180C/350F to serve them, and bake them for 10-12 minutes. If the rice balls are frozen, make sure you thaw them first.