|Serves: 40-50 pieces||Cuisine: Italian|
This recipe is perfect from a holiday houseful. The name "Arancini" means "little oranges" not only from the shape and size, but the lovely tint from the Saffron. Found throughout Sicily where they are a great snack any time of day.
Our Saffron, by Villa Jerada, is newly harvested by hand in the Atlas Mountains of Morocco. We love its flavor, fragrance and color.
Fine ingredients make all the difference in the success of a recipe. We use not just any Italian Rice. Our choice is Antica Riseria Vignola Carnaroli Rice from Piemonte, the finest rice growing region in Italy.
We also love using a great olive oil. For this dish I have chosen Calvi Mosto Oro 100% Taggiasca Extra Virgin Olive Oil. Smooth and delicious it is like tasting sunshine.
- 2 cups of Antica Riseria Vignola Carnaroli Rice
- 1 cup diced Leeks
- 3 cups of Chicken or Vegetable Broth
- 2 cups of White Wine
- ¾ tsp of pure Villa Jerada Saffron From Morocco
- Salt & Pepper to taste
- ¼ cup of Calvi Mosto Oro 100% Taggiasca Extra Virgin Olive Oil
- ½ cup of Sweet Peas
- 1 small Egg
- 2 cups of Parmigiano Cheese
- 1 ½ cups of cubed fresh Mozzarella
- For Breading:
- 4 whole Eggs
- 5 cups of Bread Crumbs
- Vegetable Oil for frying
- In a large sauce pan, sautee the rice, until golden brown in olive oil.
- Add leeks and saffron.
- On medium heat add white wine. Stir 3-4 min until evaporates.
- Add the stock and cook for 12-15 min on medium heat.
- Add salt pepper to taste when the stock is reduced.
- Add peas and butter.
- Spread the rice on a sheet pan and cool in the refrigerator for 15-20 minutes.
- In a large bowl add the rice mixture with 1 egg, parmigiano and fresh mozzarella.
- Form the risotto into spheres using an ice cream scoop and place them onto a sheet pan lined with parchment paper.
- Lightly coat with bread crumbs rolling the rice balls first in the egg mixture, then bread crumbs.
- Heat the oil for frying to 325-350°f and fry until golden brown approx. 2 min.