Arancini III

Recipe View Infuse the Saffron: In a small bowl, combine the saffron threads and white wine. Stir gently and allow to steep for at least 15 minutes to release the saffron's vibrant color and flavor. (Prep time: 15 minutes)

Recipe View Build the Risotto Base: In a large, heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-5 minutes. Add the Arborio rice and toast, stirring constantly, until the grains are slightly translucent around the edges, about 2-3 minutes.

Recipe View Incorporate the Wine and Broth: Pour in the saffron-infused wine, stirring continuously until completely absorbed. This will deglaze the pan and impart a beautiful flavor. Begin adding the chicken broth, 1 cup at a time, stirring constantly and allowing each cup to be fully absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 20-25 minutes. Stir in the fresh thyme and Parmesan cheese. Remove from heat and allow the risotto to cool slightly, until you can handle it comfortably. (Cook time: 30-40 minutes)

Recipe View Chill the Risotto: Lightly grease a baking sheet with olive oil. Spread the cooled risotto evenly onto the sheet, about 1-inch thick. Cover with plastic wrap and refrigerate for at least 1 hour, or until firm enough to handle. (Chill time: 1 hour+)

Recipe View Shape and Stuff: Once the risotto is chilled, use a spoon to scoop out portions about 2 tablespoons in size. Gently flatten each portion in your palm and place a cube of Fontina cheese in the center. Enclose the cheese completely with the risotto, shaping it into a ball. Repeat with the remaining risotto and cheese.

Recipe View Bread the Arancini: Place the bread crumbs in a shallow dish. Roll each arancini ball in the bread crumbs, ensuring it is fully coated. Gently press the bread crumbs onto the surface to help them adhere. (Prep time: 20 minutes)

Recipe View Fry to Golden Perfection: Heat the olive oil in a deep fryer or large, heavy-bottomed pot to 375°F (190°C). Carefully lower the arancini into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and place on a wire rack to drain excess oil. (Cook time: 5-7 minutes per batch)

Recipe View Serve and Enjoy: Allow the arancini to cool slightly before serving. Serve warm with your favorite marinara sauce, extra Parmesan cheese, and a sprinkle of fresh thyme, if desired. Buon appetito! (Cool time: 5 minutes)