Il Cucinologo
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Arancini with Saffron and Zucchini

26/11/2023

Arancini with saffron and zucchini are a tasty variant of the classic Sicilian arancino. The presence of saffron gives them an unmistakable aroma and a beautiful golden color, while the zucchini add freshness and a soft texture to the filling.

Ingredients

  • 300 g risotto rice (carnaroli or arborio)
  • 1 sachet of saffron
  • 800 ml vegetable broth
  • 1 small onion
  • 2 zucchini
  • 100 g mozzarella
  • 50 g grated Parmesan
  • 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 translucent.
  2. Add the rice and toast it until the grains become slightly translucent.
  3. Dissolve the saffron sachet in a little hot broth and pour it over the rice.
  4. Continue cooking the rice by adding the vegetable broth one ladle at a time, waiting for the liquid to be absorbed before adding the next.
  5. When the rice is cooked but still al dente, turn off the heat and season with the Parmesan. Mix well and transfer the rice to a flat plate to cool.
  6. Meanwhile, wash and cut the zucchini into small cubes and cook them briefly 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 cold, mix in one 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 mozzarella cubes. Close the arancino, shaping it into a ball or cone, according to tradition.
  10. Continue until all ingredients are used up.
  11. Coat each arancino first in flour, then in beaten egg, and finally in breadcrumbs.
  12. Fry the arancini in hot oil (175-180 °C) until golden and crispy.
  13. Drain them on paper towels to remove excess oil.

Trivia

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