Arancini are one of the best party foods you can make ahead, and this version takes them beyond the standard mozzarella-stuffed rice ball by building flavor directly into the risotto base. Spanish chorizo and saffron-infused chicken stock go in from the start. The rice turns deep amber and smoky before the manchego and piquillo peppers are folded in. These are substantial enough to anchor an appetizer spread on their own. Nobody left any the last time we made these for a party.
The risotto method here, ladling in hot saffron stock gradually and stirring constantly, gives the rice the starchy creaminess that holds the balls together once chilled and breaded. Spreading the finished risotto on a sheet pan and refrigerating it is essential: you need it cold and firm to portion and shape cleanly. Fry at 350 degrees until deep golden and serve immediately with spicy saffron mayo or sriracha on the side. These can be made up to the pre-fry stage a day ahead, kept refrigerated, and fried right before serving.
Cook the Chorizo Saffron Risotto
Heat olive oil in a wide pan and cook the minced shallots and diced Spanish chorizo until the shallots caramelize. Add the Arborio rice and chopped garlic and toast, stirring constantly. Once lightly toasted, add the butter, deglaze with dry white wine, and cook until the wine evaporates. Ladle in the hot saffron-infused chicken stock one scoop at a time, stirring until each addition is absorbed, for about 15 minutes total until the rice is fully cooked.
Finish and Cool the Risotto
Fold in the shredded Manchego cheese, diced piquillo peppers, and cilantro. Taste for seasoning and adjust salt and pepper. Spread the finished risotto onto a sheet pan and refrigerate until cold and firm. The risotto must be fully chilled before shaping or the balls will not hold together during breading and frying.
Shape, Bread, and Fry
Portion the cold risotto into 1-ounce balls. Roll each ball in flour, dip into the beaten egg wash, then roll in panko breadcrumbs. Keep the breaded balls on a lined sheet pan in the refrigerator until ready to fry. Deep-fry in oil at 350 degrees until golden brown all over, then salt lightly and serve with spicy saffron mayonnaise or sriracha.
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Chorizo and Saffron Arancini
- Total Time: 75 minutes
- Yield: Makes about 40 arancini
Description
Chorizo and saffron cook right into the risotto base, giving the rice a deep amber color before Manchego and piquillo peppers get folded in. Fried until deep golden, these hold together as a make-ahead party appetizer.
Ingredients
- 1 Qt Arborio Rice
- 1/4 cup Extra virgin olive oil
- 4 shallots minced
- 2 cups dry white wine
- 1 pinch saffron
- 1-gallon Chicken stock (hot) infused with saffron
- 2 cups diced Spanish Chorizo
- 2 oz butter
- 2 cups Manchego Cheese shredded
- 1 bunch cilantro
- .50 cup piquillo pepper diced
- Salt, Kosher
- Black pepper
- 4 cloves of garlic chopped
- Large pan of flour
- 1/2 quart of beaten egg for egg wash
- 1 quart of Panko for breading
Instructions
- Add oil to a roundo and add the shallots and chorizo. Begin to cook until shallots begin to caramelize.
- Add the rice and chopped garlic, and begin to toast the rice constantly mixing.
- When rice begins to lightly toast, add the butter and continue to mix until butter is melted. Add some salt and pepper.
- Deglaze with dry white wine, constantly mixing. Cook until wine is evaporated.
- Begin to ladle in the chicken stock, bring stock to boil, then quickly turn down heat to low and begin to mix the rice until stock has evaporated. Continue this method (Risotto method) until rice is fully cooked, approximately 15 minutes.
- When done, fold in the manchego, piquillo peppers, and cilantro.
- When rice is fully cooked, transfer to a sheet pan and cool down in a fridge.
- Portion the risotto into 1 oz balls and bread each ball.
- Roll each ball with flour, dip in the egg wash, then roll in panko bread crumbs.
- Transfer finished product to a lined sheet pan, and keep refrigerated.
- Fry the risotto balls in a 350 degree fryer until golden, salt lightly, serve with a spicy saffron mayonnaise/sriracha.
Notes
- Chill the risotto until firm before shaping — warm risotto won’t hold together through breading and frying.
- Keep the breaded balls refrigerated until the moment you fry them; a cold center helps the crust set before it can absorb oil.
- Check oil temperature with a thermometer. Below 350°F the arancini turn greasy; above it, the crust burns before the center heats through.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1
- Sodium: 300
- Fat: 7
- Carbohydrates: 18
- Fiber: 1
- Protein: 6
Frequently Asked Questions
Can I make arancini ahead of time?
Yes. Shape and bread the balls, then refrigerate them on a sheet pan for up to 24 hours before frying. They can also be frozen unbaked for up to a month and fried directly from frozen at a slightly lower temperature.
What can I substitute for Manchego cheese?
Aged Pecorino or Parmigiano-Reggiano are the closest substitutes. They melt into the rice in a similar way and provide the same sharp, nutty flavor without changing the overall character of the arancini.
How do I know the oil is at the right temperature for frying?
Use a thermometer to confirm the oil is at 350 degrees. If you do not have one, drop a small piece of panko into the oil: it should sizzle immediately and turn golden within 30 seconds. Oil that is too cool will make the arancini greasy; oil that is too hot will burn the crust before the center heats through.
If You Liked This Recipe, You’ll Love These
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- Colorful Cantaloupe and Prosciutto Crostini
