Cherry & Saffron Arancini

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Makes about 16-18 arancini as a snack to start your meal.
Arancini

View the arancini cooking video on Instagram.

Ingredients:

  • 2 oz. dried cherries, soaked and chopped
  • 1 small pinch of saffron
  • 1 Tbsp white wine
  • 1 ¼-1 ½ lbs. par-cooked risotto rice
  • 2 oz. parmesan, grated
  • 2 oz. almonds, toasted and chopped
  • 2 Tbsp. fresh oregano, leaves picked and roughly chopped
  • ¼ tsp. cinnamon, ground
  • 2 egg yolks*
  • ½ lb. low-moisture whole milk mozzarella, cut into 1/4″ cubes

*Reserve the egg whites for the Almond & Orange Blossom Cookies.

Preparation:

  1. Soak the dried cherries in boiling water for 15 minutes. Drain, then chop roughly.
  2. Pour white wine over the saffron and let bloom for at least 15 minutes.
  3. In a medium-sized bowl, mix the risotto rice, chopped cherries, parmesan, toasted almonds, egg yolk, cinnamon, and saffron and white wine mixture.
  4. Mix well until thoroughly combined.
  5. Portion and shape the rice into 1 ½ oz. balls.
  6. Insert 1 mozzarella cube into the middle of each arancini.
  7. Re-shape the arancini by rolling it between your palms, ensuring the mozzarella is fully covered by the rice mixture.

Prepare to fry the arancini:

  • 2 eggs, beaten
  • 1 Tbsp. water
  • 1-2 cups all-purpose flour
  • 2-3 cups panko breadcrumbs
  1. Roll the arancini in the flour and dust off any excess.
  2. Whisk the water into the eggs and then add the flour-dusted arancini.
  3. Transfer the arancini to the breadcrumbs and coat thoroughly.
  4. Fry at 350F for 6-8 minutes or until the outer breading is golden brown and the internal temperature reaches 140F.

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