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Saffron and Zucchini Arancini

26/11/2023

Saffron and zucchini arancini are a tasty variation of the classic Sicilian arancino. The addition of saffron gives an unmistakable aroma and a beautiful golden color, while the zucchini adds freshness and a soft texture to the filling.

Ingredients

  • 300 g of risotto rice (carnaroli or arborio)
  • 1 sachet of saffron
  • 800 ml of vegetable broth
  • 1 small onion
  • 2 zucchini
  • 100 g of mozzarella
  • 50 g of grated Parmesan cheese
  • 2 eggs
  • Breadcrumbs as needed
  • Flour as needed
  • Oil for frying (preferably seed oil)
  • Salt
  • Pepper

Preparation

  1. In a saucepan, sauté the finely chopped onion in a little oil until it becomes transparent.
  2. Add the rice and toast it until the grains become slightly translucent.
  3. Dissolve the sachet of saffron in a bit of hot broth and pour it over the rice.
  4. Continue cooking the rice, adding the vegetable broth one ladle at a time, waiting for the liquid to be absorbed before adding more.
  5. Once the rice is cooked but still al dente, turn off the heat and season with Parmesan cheese. Mix well and transfer the rice to a flat plate to cool down.
  6. In the meantime, wash and chop the zucchini into small cubes and briefly cook them in a pan with a drizzle of oil and a pinch of salt.
  7. Cut the mozzarella into cubes and be sure to drain it well from its whey.
  8. Once the rice is cool, mix in an egg to make the mixture more compact.
  9. Take a handful of rice, form a cavity in the center, and fill it with some zucchini and a few cubes of mozzarella. Close the arancino by shaping it into a ball or a cone, according to tradition.
  10. Continue until all ingredients are used up.
  11. Dip each arancino first in flour, then in the beaten egg and lastly in the breadcrumbs.
  12. Fry the arancini in hot oil (175-180 °C) until they are golden and crispy.
  13. Drain them on paper towels to remove excess oil.

Curiosity

Arancini are one of the most emblematic dishes of Sicilian cuisine and their name derives from their shape and color, which resemble little oranges. Depending on the area of the island, they can be called arancini or arancine, and can have different shapes, fillings, and modes of preparation. The saffron and zucchini version we have prepared here is a modern reinterpretation but always delicious. Enjoy your meal!