Ingredients:

  • 2 Tbsp (30g) Unsalted Butter, divided
  • 1 medium (75g) Shallot, finely diced
  • 1 ½ cups (300g) Arborio Rice
  • ½ cup (120ml) Dry White Wine (e.g., Pinot Grigio)
  • 4 cups (950ml) Hot Vegetable or Chicken Stock
  • 1 large pinch (0.5g) Saffron Threads, steeped in 2 Tbsp hot stock
  • ½ cup (50g) Freshly Grated Parmesan Cheese
  • Salt and Black Pepper, to taste
  • 6 oz (170g) Buffalo Mozzarella, drained and cut into 10 small cubes
  • 1 cup (125g) All-Purpose Flour
  • 3 Large Eggs, lightly whisked with a pinch of salt
  • 2 cups (240g) Panko Breadcrumbs
  • 1 litre Neutral Frying Oil (e.g., Rapeseed/Canola)

Instructions:

  1. Cook the Risotto Base: Melt 1 Tbsp of butter in a saucepan. Add shallots and cook until translucent (3–4 minutes). Add the Arborio rice, stirring constantly for 2 minutes (Tostatura). Pour in the white wine and stir until absorbed.
  2. Add the hot stock, one ladleful at a time, stirring until each addition is absorbed. Stir the steeped saffron and liquid into the rice mid-way through. After 18–20 minutes, remove from heat. Stir in the remaining 1 Tbsp of butter and the Parmesan cheese. Season well.
  3. Cooling (Crucial Prep): Immediately spread the risotto thinly (no more than 1 inch thick) onto a prepared baking tray. Chill in the refrigerator for at least 3 hours, or preferably overnight. The rice must be completely cold and firm.
  4. Assemble and Stuff the Arancini: Set up the breading station (Flour, Egg, Panko). Using wet hands, take about 1/3 cup of chilled rice. Flatten into a disc, place one cube of mozzarella in the centre, and fold the rice around the cheese. Roll tightly to form a firm, smooth ball.
  5. Bread the Rice Balls: Roll each ball lightly in the flour, dip in the whisked egg mixture, and then immediately coat thoroughly in the Panko breadcrumbs. Press the crumbs firmly into the surface. Optionally, chill for 30 minutes to help the coating adhere.
  6. Fry the Arancini: Heat 1 litre of neutral oil in a deep pot to 350°F (175°C), monitoring with a thermometer. Carefully lower 3–4 Arancini into the hot oil (do not overcrowd).
  7. Cook for 4–5 minutes, turning occasionally, until they are deep golden brown and crisp. Remove with a slotted spoon and place them on a rack or paper towels to drain excess oil. Serve immediately while the filling is molten.