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Saffron Arancini
[Vegan, Gluten-Free]

SM By: Simona Malerba

Author Bio

I am a vegan chef and freelance food photographer who collaborates with companies, magazines, and... Read More

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Rice

Saffron Arancini [Vegan, Gluten-Free]

Dairy Free

Arancini is often made with leftover risotto, but it's so good that sometimes you have to go out of your way to make risotto just so you can indulge. The risotto for these arancini is flavored with saffron and stuffed with a mixture of caramelized onions, peas, and marinara sauce.... Read More

Ingredients You Need for Saffron Arancini [Vegan, Gluten-Free]

1 cup carnaroli or arborio rice
About 1/2 an onion, chopped
2 1/2 tablespoons peas
3 tablespoons marinara sauce
Gluten-free bread crumbs, as needed
3/4 cup rice flour
Water, as needed
Salt, to taste
A sachet of saffron
Vegetable broth, to taste
Peanut oil, for frying
3 tablespoons olive oil

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How to Prepare Saffron Arancini [Vegan, Gluten-Free]

If the peas you're using aren't cooked, boil them in salted water. In a skillet, caramelize the onion in a little bit of olive oil. When done, stir in the peas and sauce.
In a pot, toast the rice, then add warm vegetable broth gradually to make risotto. Cook until the rice is al dente. When the rice is ready, add saffron, mix well, and allow to cool.
In a shallow dish, add bread crumbs. Prepare the arancini batter by mixing rice flour with water (must be the consistency of batter for coating and frying). With wet hands, take a small amount of rice, make a little groove in the center, and add a small amount of the onion-pea mixture. Cover with rice and roll into a compact ball. Place the rice ball on a plate, then ladle the rice flour-water mixture over it. Then, roll it in the plate with bread crumbs in order to completely cover it. Repeat until finished.
In a pan, heat oil (should be a few inches deep) and fry the arancini until golden. Dry on paper towels and serve warm.

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