Saffron Arancini (Rice Balls) Stuffed w/Fresh Mozzarella

October 14, 2013 • appetizers, Holiday, Italian Food, Side Dish, Sunday Dinner, Toddler Friendly, Toddlers & Kids, Uncategorized, Vegetarian

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Yum, yum, yum!!!  These arancini may take a little  T.L.C. to prepare, but they are well worth the effort.   I don’t know what I love more about them — the hints of saffron or the melted mozzarella cheese in the center of each bite?  I was inspired to create this recipe after my husband and I recently visited one of our favorite restaurants, Il Pizzaiolo, in Market Square, Pittsburgh.  As an appetizer, they offer four arancini: two with ground meat in the center and two with mozzarella cheese.  They are divine!!  We both swear we can taste hints of saffron in the ones filled with meat, but we can’t be sure.  In any event, I had to create something that would tide us over until our next date night.  Put your heart into making these and your loved ones will really feel special when you serve them! They are perfect for all ages, too!

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Saffron Arancini (Rice Balls) Stuffed w/Fresh Mozzarella

Ingredients

  • 2 cups arborio rice
  • 4 cups chicken stock
  • 3 tbsp. butter
  • pinch of saffron, crushed
  • 2 cups Italian seasoned breadcrumbs
  • 3 eggs
  • 1 8oz. container Bel Gioioso fresh mozzarella pearls
  • vegetable oil for frying
  • marinara sauce
  • Parmesan cheese, freshly grated
  • fresh parsley for garnishing

Instructions

Over medium-low heat, melt butter in a large pan. Add arborio rice to the pan and move around with a wooden spoon, lightly toasting the rice.

Add one cup of chicken stock to the pan, stirring the rice and allowing it to absorb the stock. Add saffron. Continue to stir the rice and add stock as the liquid is absorbed until there is no stock left and the rice is fully cooked. Set aside and allow to cool.

Create a station to prepare the rice balls. Specifically, be sure to have a bowl of breadcrumbs, another bowl of mozzarella pearls, and a plate/bowl to place the rice balls before frying.

Add three eggs to the rice and combine with a wooden spoon.

Gather roughly three tbsp. rice in clean hands and create a nest. Place mozzarella in the nest and close to create a ball. Roll in breadcrumbs. Set aside.

Heat enough oil to submerge the rice balls over medium-low heat.

Fry the rice balls until golden brown and place on a paper towel lined plate.

To plate, spoon 3 tbsp. marinara onto a dish. Top with 3 rice balls. Garnish with freshly grated Parmesan cheese and fresh parsley.

Serve!

 

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10 Responses to Saffron Arancini (Rice Balls) Stuffed w/Fresh Mozzarella

  1. lisa says:

    please correct my email typo!

  2. lisa says:

    Hi Nicole! Enjoying your website! After opening my LAST can of tomato soup forever I am eager to try YOUR recipe! Have not mastered that soup yet! Kids love it with grilled cheese. Also looking for a different use of fresh mozzarella cheese I came upon yours… Loved the rice ball recipe! Gotta get busy!!! Cooking in the kitchen keeps the home warm and cozy!

  3. Connie says:

    I know that you have been talking about these for years, but when you finally gave me some to try – I am addicted!!! If you like rice and you like mozzarella, you will love these – they are out of this world! Thanks for sharing :)

  4. Sheila says:

    Where do I find mozzarella pearls?

  5. Shell says:

    My kids still ask for them after we went to that place. Thanks for sharing.

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