Prep: 20 mins,
Cooking: 45 mins
Treat yourself with this sumptuous food fit for the Gods.
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Ingredients (19)
For the saffron risotto:
1 tbsp | butter |
50 g | chorizo — minced |
1 | shallot — finely diced |
1 | leek — washed,halved and finely chopped |
2 | fresh thyme — stems, destalked |
lemon — halved and zested | |
1 cup | rice — arborio |
80 ml | wine — white |
1 l | stock — chicken |
1/4 tsp | saffron — powder or threads |
1/3 cup | parmesan cheese — grated |
2 tbsp | butter |
sea salt and freshly ground black pepper |
For the arancini:
100 g | mozzarella cheese — cubed |
2-3 | eggs — lightly whisked |
1/2 | flour |
1/3 | breadcrumbs — dried |
1 | breadcrumbs — panko |
1 l | vegetable oil — for frying |
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