The World’s most expensive saffron arancini

What makes these the World's most expensive arancini? It's not so much what's inside, but in this instance, what lies beneath. Shattered glass …..for days. Never let it be said that food blogging is easy or cheap! Arancini day in the Bibbyskitchen turned out to be quite the expensive kind. To be honest, deep frying only ever happens here when there's an epic sized churros craving. I usually steer clear of recipes that require 2 litres of anything, especially oil. So for obvious reasons (those requiring bigger pants) and the exploded vetkoek episode that once splattered both the kitchen ceiling and my mum's face, deep frying is mostly avoided. But today I'm knee deep into this arancini saga and I can assure you, they're like no other I've ever tasted.

Balancing on high chairs while holding a camera and focusing without the shakes is already a challenge. Awkward bounce-shuffling the chair closer requires a whole other set of circus skills. Seeing the ceiling from another vantage point is not only likely but very common. What's the cost of a broken leg in pursuit of a good overhead shot anyway? Positioning styling backboards against random pieces of furniture and objects is nothing new, but pulling the towel forward that holds it all together, takes stupid to another level! The sound of a mammoth sized Le Grange glass vase shattering was enough to raise the dead, as well as two sleeping teenagers. So there you have it. Chorizo and saffron, (not the cheapest of ingredients) + cost of vase (sad face) = R2850.00 Not bad for 20 arancini, right? That's about R142.50 per bite. Making it count, eating real slow…..

Arancini are a two in one recipe deal. Make the risotto the night before, eat half (or make double) and keep the remainder for these ridiculously good savoury bites. I tell you, the Italians are genius. Risotto on it's own is already food fit for the gods and then they make these. While mine might not be the original version, I think there's very little that doesn't benefit from the addition spicy chorizo sausage, so in it goes. It's worth finding a good butcher that stocks quality meats. If you're in Gauteng or the surrounds, Braeside in Parkhurst is a good place to start. The Berliner, who've earned themselves a few awards with their range of speciality meats, is another option.

Risotto Milanese is traditionally made with saffron and served with Osso Buco. I'd go sparingly with the saffron threads or the taste could end up being a little medicinal. Apart from the parmesan in the risotto, the centre is stuffed with mozzarella which goes molten when fried, as you'd expect from a good stretchy cheese. All this creamy rice ball deliciousness is coated in crispy golden panko breadcrumbs. I've have nothing further…..

 

The World's most expensive saffron arancini

Author: Dianne Bibby

Serves: 18-20

Ingredients

The World's most expensive saffron arancini

For the saffron risotto

1 tablespoon olive oil

1 tablespoon butter

50g chorizo sausage, roughly chopped into small pieces (almost like mince)

1 shallot, finely diced

1 leek washed, halved and finely diced

2 stems fresh thyme, de-stalked

zest of half a lemon

1 cup arborio rice

80ml white wine

1 litre chicken stock (hot)

a good pinch of saffron threads or ¼ teaspoon saffron powder

⅓ cup parmesan cheese, grated

2 tablespoons butter

salt and freshly ground black pepper

For the arancini

100g mozzarella, cut into 1 cm cubes

2 -3 eggs, lightly whisked

½ cup flour

⅓ cup dried breadcrumbs

1 cup crushed panko crumbs

1 litre vegetable oil, for frying

Instructions

Heat the olive oil and butter in a saucepan. Add the chorizo and cook for several minutes until the red oils are rendered out. Remove and set aside.

Pour the stock into a separate saucepan, add the saffron threads and place on a heat source to keep hot.

Sauté the shallot until softened but not coloured. Add the leeks and cook for a further 2 minutes. Add the thyme and lemon zest.

Add the rice and stir through to coat in the buttery oils. Allow the rice to toast for about a minute.

Deglaze the pan with the wine and reduce by half.

Now add the hot chicken stock, one ladle at a time allowing the rice to absorb the stock before adding the next ladle.

Continue stirring all the while. This agitates the rice and releases the starch and results in a creamy risotto.

Once all the stock is used up the risotto should be al dente. Cooking time is between 22-25 minutes. If the rice is not yet cooked, add a little extra water.

Finally, add the chorizo, parmesan and 2 tablespoons butter. Season with black pepper. Transfer to a bowl and allow to cool completely. Cover and refrigerate overnight.

To make the arancini, combine the breadcrumbs and panko crumbs. Place the eggs, flour and crumbs into three separate bowls.

Scoop generous tablespoon amounts of cold risotto in the palm of your hand. Flatten out slightly and place a piece of mozzarella in each. Close and roll into a ball. Repeat until you've used all the risotto mixture.

Pour the oil into a saucepan and bring up to 180º C.

Dredge the arancini in flour, followed by the egg and then in the breadcrumb mixture. Carefully lower into the oil and cook for about 3-4 minutes or until golden underneath. Turn over and cook for another 3 minutes.

Drain on paper towels and eat while still warm and the cheese is molten inside.

3.5.3208

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