How do I make saffron-infused risotto balls?

Get a taste of Italy with our saffron-infused risotto balls recipe! These crispy, golden balls of deliciousness are perfect for snacking or entertaining.

You'll need

Items needed to answer the question, How do I make Saffron-infused Risotto Balls. Items include: Butter Onions Arborio rice White wine Chicken or vegetable stock Saffron threads Water All-purpose flour Eggs Breadcrumbs Oil

Butter 2 tablespoons
Onions 1 small, finely chopped
Arborio rice 1 cup
White wine 1/2 cup
Chicken or vegetable stock 4 cups, warm
Saffron threads 1 teaspoon
Water 2 tablespoons, warm
All-purpose flour 1 cup
Eggs 2, beaten
Breadcrumbs 1 cup
Oil Enough for deep frying

Take note
Handle hot oil with caution and be careful not to overcrowd the pan while frying.

1

Cook the risotto

In a large saucepan, melt some butter and add finely chopped onions. Sauté until they become translucent. Add Arborio rice and toast it for a couple of minutes. Next, pour in white wine and stir until it evaporates. Now, gradually add warm chicken or vegetable stock, stirring continuously. Cook the risotto for about 15-20 minutes until it becomes creamy and al dente.

2

Infuse with saffron

In a small bowl, dissolve saffron threads in a few tablespoons of warm water. Add the saffron mixture to the cooked risotto and stir well. Allow the saffron to infuse into the risotto for a few minutes, enhancing its vibrant yellow color and unique flavor.

3

Cool and shape the risotto

Transfer the saffron-infused risotto to a shallow dish and let it cool completely. Once cooled, use your hands to shape the risotto into bite-sized balls. You can make them as big or small as you like. Place the risotto balls on a baking sheet lined with parchment paper.

4

Coat and fry the risotto balls

In separate shallow dishes, place all-purpose flour, beaten eggs, and breadcrumbs. Roll each risotto ball in flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs. In a deep pan, heat oil to about 350°F (175°C). Carefully fry the risotto balls in batches until they turn golden brown and crispy. Remove them from the oil and drain on paper towels.