How do I create saffron-infused risotto ball appetizers?

Impress your guests with our saffron-infused risotto ball appetizers! These bite-sized treats are bursting with flavor and make the perfect party snack.

You'll need

Items needed to answer the question, How do I create Saffron-infused Risotto Ball appetizers. Items include: Arborio rice Butter Onion White wine Vegetable or chicken broth Saffron threads Hot water Parmesan cheese Salt and pepper Flour Eggs Breadcrumbs Oil

Arborio rice 1 cup
Butter 2 tablespoons
Onion 1, finely chopped
White wine 1/2 cup
Vegetable or chicken broth 4 cups
Saffron threads pinch
Hot water 2 tablespoons
Parmesan cheese 1/2 cup, grated
Salt and pepper to taste
Flour 1/2 cup
Eggs 2, beaten
Breadcrumbs 1 cup
Oil for frying

Take note
Take caution when working with hot liquids. Saffron can stain, so be careful not to spill it on clothing or countertops.

1

Cooking the Risotto

In a large saucepan, melt 2 tablespoons of butter over medium heat. Add 1 finely chopped onion and sauté until translucent. Stir in 1 cup of Arborio rice and cook for 1-2 minutes, stirring constantly. Add ½ cup of white wine and cook until the liquid has evaporated. Gradually add 4 cups of vegetable or chicken broth, about 1 cup at a time. Stir frequently and wait for the liquid to be absorbed before adding more broth. Cook until the rice is tender and the mixture is creamy, about 20 minutes.

2

Infusing the Saffron

In a small bowl, combine a pinch of saffron threads with 2 tablespoons of hot water. Let it steep for 10 minutes, allowing the vibrant yellow color and distinct aroma to infuse the water.

3

Adding the Saffron and Cheese

Once the risotto is cooked, remove it from the heat and stir in the saffron infusion. Add ½ cup of grated Parmesan cheese and mix until well combined. Season with salt and pepper to taste. Allow the mixture to cool for 10-15 minutes.

4

Shaping the Risotto Balls

Take a tablespoonful of the cooled risotto mixture and shape it into a ball using your hands. Repeat until all the mixture is used. If the mixture is too sticky, lightly wet your hands with water to help with shaping.

5

Coating and Frying the Risotto Balls

In separate bowls, place ½ cup of flour, 2 beaten eggs, and 1 cup of breadcrumbs. Roll each risotto ball in the flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs. Heat oil in a deep pan or deep fryer to 350°F (175°C). Fry the risotto balls in batches until golden brown, about 2-3 minutes per batch. Remove with a slotted spoon and drain on a paper towel-lined plate.