- 750ml hot chicken stock
- 2 knobs unsalted butter
- ½ onion, peeled and finely chopped
- 2 handfuls risotto rice
- 1 pinch saffron strands
- 100ml dry white wine
- 50g parmesan, grated
- 2 tbsp plain flour
- 1 egg, beaten
- 3 tbsp dried breadcrumbs
- 1 litre vegetable oil (for frying)
- 1 fennel bulb
- 1 orange
- Salt and pepper
- Olive oil
- Place the stock in a saucepan over a low heat to keep hot.
- Melt one knob of butter in a pan over a low heat until foaming. Add a splash of olive oil, the onion and a pinch of salt, and cook for 10 mins until soft.
- Turn the heat up, add the rice, and stir until coated in the butter and oil.
- Add the saffron, and then the wine, letting it bubble away until the wine has evaporated.
- Start adding the stock, one ladleful at a time, waiting until one has been absorbed before adding the next. Stir for around 20 mins, until the rice is cooked, adding hot water if the stock gets used up.
- Stir in the parmesan, and leave the rice to cool.
- Put the flour, egg, and breadcrumbs into separate shallow bowls.
- Scoop a walnut-sized spoonful of the cooled rice into your hand, and form into a ball. Roll each one first in the flour, then egg, and finally the breadcrumbs, ensuring that they are completely coated.
- Place the vegetable oil in a large, deep saucepan, over a high heat. Drop a few breadcrumbs in to test the heat (it’s ready when they sizzle as soon as the hit the oil).
- Using a slotted metal spoon, gently lower in the arancini one at a time, and fry until golden (about 5 mins).
- Remove the arancini from the oil, and place on some kitchen paper to drain, and then transfer to a serving plate, and leave to cool for a couple of mins.
- Thinly slice the fennel (using a mandolin), and place one slice on top of each arancino, then squeeze over some of the juice from the orange.