Name: Saffron & prawn arancini with lemon aioli
Yield: Serves 6-8
Ingredients: 1 cup (250ml) boiling water; 1 cup (250ml) white wine; 2 cups (500ml) hot fish stock; 8 threads saffron; 1 tbsp extra virgin olive oil; 2 eschalots, finely chopped; 1½ cups (300g) arborio rice; 16 green tiger prawns, peeled and finely chopped; ¼ tsp dried chilli flakes; 2 tsp finely grated lemon zest; ½ cup (75g) plain flour; 3 eggs, lightly beaten; 1½ cups (110g) panko (Japanese) breadcrumbs; Vegetable oil, for deep-frying; Lemon wedges, to serve; Lemon aioli; 1 tsp finely grated lemon zest; ⅓ cup (80ml) store bought aioli

If you want to know how to make arancini balls, look no further. Arancini means ‘little oranges’ in Italian because the fried golden rice balls look like small oranges. These saffron and prawn arancini are easy to make ahead and are great morsels to serve on a grazing platter at your next gathering or get-together. First, you make up your stock by combining fish stock with boiling water, wine and saffron. Then you make your risotto base using arborio rice and the saffron mixture. To this you add prawns, chilli flakes and lemon zest. Once cooked, the rice is chilled in the fridge. Next, roll into balls, coat in flour, eggs and breadcrumbs, and deep-fry. Then it’s just a matter of quickly mixing aioli and lemon zest for the dipping sauce. Delicious!
For more ideas for what to serve on your grazing platter, check out these canapés and learn how to put together the perfect cheese platter.

Ingredients

1 cup (250ml) boiling water

1 cup (250ml) white wine

2 cups (500ml) hot fish stock

8 threads saffron

1 tbsp extra virgin olive oil

2 eschalots, finely chopped

1½ cups (300g) arborio rice

16 green tiger prawns, peeled and finely chopped

¼ tsp dried chilli flakes

2 tsp finely grated lemon zest

½ cup (75g) plain flour

3 eggs, lightly beaten

1½ cups (110g) panko (Japanese) breadcrumbs

Vegetable oil, for deep-frying

Lemon wedges, to serve

Lemon aioli

1 tsp finely grated lemon zest

⅓ cup (80ml) store bought aioli

Method

Place the boiling water, wine, stock and saffron in a large heatproof jug and set aside to soak. Heat oil in a medium saucepan over medium heat.

Add the eschalots and cook, stirring, for 4 minutes, until softened. Add the rice, stirring for 1 minute, until grains are glossy. Add the saffron mixture, 1 cup (250ml) at a time, adding more only once liquid has absorbed, and cook, stirring frequently, for 20 minutes or until all the liquid has absorbed.

Add prawns, chilli flakes and lemon zest and cook, stirring for a further 5 minutes, or until the prawns change colour and are cooked.

Remove from the heat. Spoon into a shallow tray and refrigerate for 20 minutes to cool.

Roll 2 tablespoons of the rice mixture into balls. Dust each with the flour, dip into the egg and roll in the breadcrumbs to coat.

Fill a large saucepan two-thirds full with oil and place over medium heat until it reaches 180°C on a deep-frying thermometer. Cook the rice balls, in batches, for 3 minutes or until golden. Drain on paper towel.

For the aioli, combine lemon zest and aioli together and season. Sprinkle with salt and serve with arancini and lemon wedges.

Make the risotto base a few days in advance. Roll into balls and coat in crumbs. Store refrigerated for up to 2 days. Aioli can be made and kept refrigerated for 5 days.
Note

Recipe Jessica Brook

Jessica’s career has covered every corner of the food world from professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.

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