Every time we prepare saffron risotto (Italian Pilaf), we prepare some more as next day we love the leftovers lightly fried in the skilled until it becomes a crunchy crust.
Today I noticed a recipe form Sicily called “arancini”, this was the inspiration for mine, and I created a North Italian version with North Italian ingredients….and the ingredients I have at home now after two weeks of “stay at home” and without shopping trips!
In the fridge, we had some grated mozzarella, but I suggest it possible to use the fresh one (cut into cubes) or another soft North Italian or Swiss Italian cheese as for example “formaggella”.
Arancini di Risotto allo Zafferrano
Oil for the baking try and for your hands
- 1000 g cold saffron risotto, mine was prepared with dried porcini
- 5 tablespoons grated parmesan cheese or better formaggella, quantity to taste
- 150 g mozzarella, grated or cut into cubes
- 6 tablespoons bread crumbs
- Dried herbs to taste (I suggest rosemary) to taste
- Salt (I used my homemade salt with dried basil flowers) to taste
- Pepper to taste
- Combine the risotto with the parmesan if this was not included already in the saffron recipe. Dived it into about 12 portions.
- Dived the cheese into the same quantity of portions.
- Coat your baking tray and your hand with oil.
- Take the first risotto portion with you hand, flatten it little bit and place the cheese inside. Carefully close it into a ball and place it on the tray. Repeat with all the rice and cheese portions. Remember to coat your hands when needed.
- Combine breadcrumbs, herbs salt and pepper.
- Roll the first ball into the crumbs mixture and place it on the tray again.
- Preheat the oven to 200°C and bake the balls until golden brown and crispy. This takes about 25-30 minutes.