How to prepare

Bring the vegetable stock to a gentle simmer in a saucepan, stir in the saffron, and keep it hot over low heat. A hot, fragrant stock helps the rice cook evenly.

Heat 1 tablespoon of olive oil in a wide heavy saucepan over medium heat. Add the onion and sauté for 5–6 minutes, until translucent and soft but not browned.

Add the Arborio rice and sauté for 1 minute, stirring until every grain is glossy. Pour in the wine and simmer for 2–3 minutes until almost completely absorbed.

Add the hot saffron stock one ladle at a time, stirring frequently and waiting until nearly absorbed before adding more. Continue for 18–22 minutes, until the rice is creamy but still slightly firm at the center.

Remove the pan from the heat and mix in the Parmesan, butter, and remaining olive oil. Season to taste, spread the risotto in a shallow dish, and cool uncovered for 15 minutes; cover and refrigerate for at least 2 hours, until firm.

Divide the chilled risotto into 12 portions. With damp hands, flatten one portion, place a mozzarella cube in the center, and close the rice around it, forming a compact ball. Repeat with the remaining rice and cheese.

Shaping chilled saffron rice around a mozzarella cube

AI-generated image

Coat each ball in flour, then beaten pasteurized egg, then breadcrumbs, pressing gently so the coating adheres. Arrange the breaded arancini on a tray and rest for 10 minutes while the oil heats.

Heat the vegetable oil in a deep, heavy pot to 175°C. Fry the arancini in batches for 4–5 minutes, turning occasionally, until evenly deep golden and hot in the center. Drain on a rack, rest for 3 minutes, and serve immediately.

Golden arancini with molten mozzarella and saffron risotto centers

AI-generated image

Why this recipe works

A slowly simmered, slightly firm risotto becomes cohesive when chilled, while mozzarella supplies a molten center and seasoned breadcrumbs create a crisp shell around the tender rice.

Storage and reheating

How to store it

Refrigerate uncooked shaped arancini in a covered container for up to 24 hours, or refrigerate fried arancini for up to 3 days. Freeze uncooked breaded arancini in a single layer, then transfer to a freezer bag for up to 1 month.

How to reheat it

Reheat refrigerated fried arancini in a 190°C oven for 10–12 minutes, until hot throughout and crisp. Fry frozen uncooked arancini at 170°C until deeply golden and hot in the center, about 6–8 minutes.