Arancini | अरंचिनी | #KesarKhazana | Sanjeev Kapoor Khazana

There’s something truly magical about 'Arancini'. These Italian rice balls represent a beautiful contrast, with a crispy, golden crust and a soft, creamy center, making them a treat worth savoring! 👌👌
This recipe is infused with saffron, adding an extra layer of depth and warmth, making them even more special. We’re sure these little bites of happiness will never fail to impress. So, if you’re craving more saffron-infused creations, keep following our #KesarKhazana series! 💛✨

ARANCINI

Ingredients

¾ cup Arborio rice
Mozzarella cheese cubes as required
1 tbsp olive oil
1 tbsp finely chopped garlic
2 tbsps finely chopped onion
1 sprig of fresh thyme
A large pinch of saffron
2 cups vegetable stock
Salt to taste
Crushed black peppercorns to taste
Oil for greasing + for deep frying
Refined flour slurry as required
Dried bread crumbs as required
Marinara sauce to serve

Method

1. Heat oil in a non-stick wok, add garlic and sauté till golden brown.
2. Add onion and sauté till translucent. Add rice and sauté for 1 minute.
3. Separate the leaves of thyme and add into the pan and add saffron and mix well.
4. Add vegetable stock and salt, mix well. Let the mixture come to a boil and add crushed black peppercorns. Cover and cook till the rice is done.
5. Open the lid of the pan and mix well. Take the pan off the heat. Set aside to cool to room temperature.
6. Grease your palms with oil and take a portion of the rice mixture and make a cavity in the centre, place a mozzarella cheese cube in it, seal and shape it into a ball.
7. Take each ball and dip in refined flour slurry and roll on dried bread crumbs till well coated.
8. Heat sufficient oil in a kadai, deep fry the prepared balls till golden brown and crisp. Drain on an absorbent paper.
9. Serve hot with marinara sauce.

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