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Saffron Rice Arancini

Arancini, the famous Sicilian street food, are known for their golden, crispy exterior and creamy, flavorful interior. This recipe incorporates the aromatic depth of saffron, adding a touch of elegance to the dish. Saffron rice brings a subtle floral and earthy flavor, making these arancini special enough for entertaining but simple enough for a weeknight treat. Served with a side of marinara sauce or aioli, these arancini are sure to impress.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Appetizer, Main Course, Snack
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Saffron Rice
  • 1 cup Arborio rice
  • 2 cups chicken or vegetable broth warm
  • 1/4 teaspoon saffron threads soaked in 2 tablespoons of warm water
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
Arancini Assembly
  • 1 cup mozzarella cheese cut into small cubes
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 1/2 cups breadcrumbs plain or seasoned
  • Vegetable oil for frying
Optional Dipping Sauce
  • Marinara sauce or garlic aioli for serving

Method
 

  1. In a large saucepan over medium heat, melt the butter and add the Arborio rice. Stir for 2-3 minutes to toast the rice lightly. Add the saffron-infused water and stir until evenly distributed.
  2. Gradually add the warm broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more. Continue adding broth and stirring until the rice is creamy and cooked al dente, about 20 minutes. Stir in the Parmesan cheese and season with salt and pepper. Let the rice cool completely before proceeding.
  3. Take a spoonful of cooled saffron rice and flatten it in your palm. Place a cube of mozzarella in the center and shape the rice around it to form a ball. Repeat until all the rice is used, placing the formed balls on a tray.
  4. Roll each rice ball in flour, dip in the beaten eggs, and coat in breadcrumbs. Set aside the coated arancini on a tray.
  5. Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the arancini in batches for 3-4 minutes or until golden brown and crispy.
  6. Remove and place on a paper towel-lined plate to drain excess oil. Serve the arancini warm with marinara sauce or garlic aioli on the side.

Notes

IDDSI Texture Modifications:
  • Puree 4 (PU4): Blend the saffron rice with a small amount of broth or cream until smooth, pregel breadcrumbs with broth and garnish.
  • Minced & Moist 5 (MM5): Mince the saffron rice to keep pieces under 4mm. Pregel the breadcrumbs with broth and use to garnish.
  • Soft & Bite-sized 6 (SB6): Cut the arancini into 15mm. Steam lightly under a bowl after frying to soften the crust.
  • Easy to Chew 7 (EC7): Steam lightly under a bowl after frying to soften or transform into a dip with breadcrumb topping with easy to chew dip-ins.
Macro Adjustments:
  • Protein: Add chopped chicken, ground beef, or tofu to the rice before forming.
  • Fats: Adjust levels of cheese, bake instead of fry. Swap egg whites for dredging the rice balls.
  • Carbs: Replace some of the rice with cauliflower rice or riced turnip, use crushed pork rinds instead of breadcrumbs.
Dietary Swaps:
  • Gluten-free: Use gluten free panko breadcrumbs and your favorite gluten free flour.
  • Dairy-free/Vegan: Use your favorite dairy free cheese or skip the center.
Low-Spoons Shortcuts:
  • Cook saffron rice in advance; it holds well and is the most labor-intensive step.
  • Bake the arancini in a mini muffin tin with an oil spray if frying is too much active cooking.
  • Form arancini and freeze before frying or baking. Reheat in oven or air fryer.