What are leeks?
Leeks have been making an appearance at our local farmers markets. Leeks come from the allium family of onions, garlic, chives, etc. They are mild in taste and add a lot of flavor to soups, stews, pastas and today’s recipe – Leek and Saffron Arancini.
There are two parts to a leek: the white stem and the tougher green leaves. The green leaves are cut off and the white stems are used. I cut them vertically across the middle and wash them thoroughly since they have a lot of dirt in between the layers. For the arancinis, the leeks need to be finely chopped so I further cut them into strips and then chop them horizontally.
What is arancini?
Arancini is an Italian appetizer that is made from leftover risotto, coated with breadcrumbs and deep-fried to make delicious balls. They may or may not be filled with mozzarella. They are served with marinara sauce or aioli and make a perfect anytime snack.
Inspiration for my Leek and Saffron Arancini with Chive Aioli
My kids are huge fans of arancini. On frequent visits to our favorite restaurant, Delfina in the Bay Area, we always order the saffron arancini. The restaurant serves nine small arancinis and there is always a “fight” among the four of us as to who gets the last one! Well, it is always one of the kids who ends up taking it.
Where did saffron originate?
Saffron originated in the Mediterranean region and is now cultivated in Greece, Iran, Morocco and India. Saffron is essentially the delicate stigma found inside the flower known as “saffron crocus.” Saffron is expensive because it takes about 75,000 flowers to make 1 pound. It also grows for only one week in the entire year. Luckily, a pinch goes a long way. Saffron needs to be “bloomed” first to extract its beautiful orange color and sweet, floral flavor, and a good way to do that is to put it in warm milk or water.
What are the ingredients for the Leek and Saffron Aracini?
The ingredients of the Leek and Saffron Arancini are:
- Vegetable stock : I usually add a low sodium vegetable stock so that I can control the amount of salt in the risotto.
- Saffron : I usually get my saffron from the Indian store but you can find good quality saffron in Middle Eastern grocery stores as well. I would refrain from buying it online until you know a reputable source like Diaspora Co or Burlap & Barrel.
- Unsalted butter : unsalted butter along with oil adds a lot of flavor to the risotto.
- Olive oil
- Shallot, Leeks and Garlic : these alliums add a lot of flavor to the risotto. Leeks are my favorite spring allium along with green garlic.
- Arborio rice : Arborio rice is a starchy short grained Italian rice that is used specifically for making risotto.
- Salt and pepper
- Parmesan : I love grating fresh Parmesan into the risotto. The grated Parmesan is much fluffier and melds beautifully along with the risotto.
- Herbs like basil and chives : Fresh herbs are the best in a risotto.
How to make the risotto?
Leek and Saffron Arancini starts off with making the risotto. The finely chopped alliums of leeks, shallots and garlic are sauteed in olive oil and butter. Arborio rice is an Italian short grained starchy rice that is used to make risotto. The rice is toasted in the fat until it becomes translucent. Saffron is added for that floral note and color. Then we add the stock a little bit at a time and let the rice slowly absorb the stock.
Risotto is a calming process and takes a bit of patience. It involves significant stirring and is definitely an arm workout. As we add the stock, the rice is cooked until al dente – meaning it should have a slight bite to it. Herbs and Parmesan are added for freshness and creaminess.
The risotto is then spread out on a baking sheet and put in the fridge to cool completely and solidify slightly.
TIP: Risotto requires patience. Add the stock in ½ cup increments, and wait until it is absorbed to add the next ½ cup. It takes time but it comes through beautifully when cooked with love and patience.
How to make the arancini?
Next we make the arancini. It is optional to put mozzarella in each arancini, however it is fun to get that cheese pull when they are freshly fried. For a smooth process, it is essential to set up stations for dunking the risotto balls in flour, egg and panko breadcrumbs. Shake off any excess at each station to ensure there is a thin coating.
TIPS:
- I personally think it is a messy process when it involves 3 dredging stations, so I use gloves and it makes the process so much more fun and easy.
- I also make a risotto ball in my hand and cup it with the other to sort of get a nice round shape. It will take 1 or 2 to get a hang of it, but they work out well once you do.
- Put them in the freezer for 10 minutes to “set.”
Fry each arancini until golden brown. I place them in an oven set at 180 degrees to keep them warm until you are ready to eat.
What are the ingredients of the Chive Aioli?
The ingredients of the Chive Aioli are:
- Mayonnaise : Use any mayo that you like. You can even use a vegan mayo if you want to use one without eggs and you do not like the eggy taste in mayos.
- Lemon juice : Provides a lovely tartness to the aioli
- Salt
- Chives : Chives add color and flavor to the aioli.
They are best eaten the day of with a very easy and delicious chive aioli. Enjoy them with marinara if that is your preferred sauce. Don’t forget that glass of rose’ as the perfect accompaniment.
Where do you get arborio rice?
The arborio rice that I use can be found on Amazon or you can also get it in the regular grocery stores.
Where can I get saffron online?
Saffron can be found at Diaspora Co. Or Burlap and Barrel. You can also find it at Indian grocery stores or Middle Eastern grocery stores.
How do I store the arancini? How long can I store it?
If you want to store the arancini, you can store it in an airtight container in the fridge for upto a day. To warm it up, set an oven to 300 degrees, and warm it for about 10 minutes before it is ready to eat. You can also simply put it in a toaster oven at a higher setting to warm it up from the inside as well.
Other fun Italian recipes you can make from the blog are:
If you do make this recipe, please do not forget to tag #thejamlab and/ or leave a comment on this blog post.
XO
Amisha
Leek and Saffron Arancini
Ingredients
Risotto
- 1 1/2 cups vegetable stock
- 1 1/2 cups water
- 1/2 teaspoon saffron
- 2 tablespoons unsalted butter
- 2 tablespoon olive oil
- 1 shallot finely chopped
- 1 1/4 cup leeks, finely chopped (leeks should be washed and trimmed)
- 2 garlic cloves, finely chopped
- 1 cup arborio rice
- 1 teaspoon table salt
- 1 teaspoon black pepper
- 1/2 cup grated Parmesan
- ¼ cup finely chopped fresh basil
- 2 tablespoons finely chopped chives
Arancini
- 2/3 cup all purpose flour
- 2 eggs
- 1 1/2 cups panko bread crumbs
- 24 ¼-inch cubes of mozzarella (optional)
Chive Aioli
- 1 cup mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon table salt
- 1 tablespoon finely chopped chives
Garnish
- Freshly grated Parmesan
- Microgreens
Get Recipe Ingredients
Make the Risotto
- In a small saucepan on low heat, add the stock and water. Keep the heat on low.
- Using a mortar and pestle grind the saffron to a powder. Mix in1 teaspoon of warm water and let the saffron bloom to extract the orange color.
- In a medium skillet, on medium heat, add oil and butter. Once the butter melts, add shallot and leeks, and cook for 2 to 3 minutes until translucent. Add the garlic, and saute for a few seconds. Add the arborio rice, salt and pepper and toast for about 4 minutes, until it is translucent. You will smell the aroma of the rice at this point.
- Add the saffron and saute to mix. Add ½ cup of the diluted stock to the skillet, and keep stirring until all the stock has been absorbed. There should not be any stock left in the pan, at which point you will add ½ cup stock again. Keep repeating the process for a total of 20 to 25 minutes, until the rice is al dente – it is soft but there is a slight bite to it. The risotto should look creamy at this stage.
- Add the Parmesan, basil and chives. Mix well to combine.
- Line a quarter sheet pan with parchment paper and pour the risotto onto it. Spread it with a rubber spatula into an even layer to cover the entire sheet pan. Place it in the fridge for 2 hours to set.
Make the Chive Aioli
- In a medium bowl, add the mayonnaise, lemon juice, salt and chives. Mix to combine. Set aside.
To assemble the arancinis
- Remove the risotto from the fridge.
- Set aside a baking sheet lined with parchment paper. Prepare and line up 3 bowls (4 bowls if using the mozzarella cubes) with flour; 2 eggs (beaten well until combined); and panko breadcrumbs.
- With a 1-tablespoon scoop, take a generous heaped scoop of the risotto and roll it between your palms to make a perfectly round ball.
- If you’re using the mozzarella, make a hole in the rolled risotto, add the cube, cover it with the risotto and roll it again.
- Place the ball on the baking sheet. Repeat for all the balls.
- Now coat each ball in the flour, shake off excess; then the egg wash, shake off excess; coat with the panko breadcrumbs and place back on the baking sheet. To prevent sticky, lumpy fingers, use a fork when you dip the ball into the egg, and a spoon for the panko breadcrumbs.
- Place the baking sheet in the freezer for 10 minutes.
- In the meanwhile, fill a medium frying pan 2 inches deep with the vegetable oil. On medium to high heat, it will take about 6 minutes for the oil to heat up to 350 degrees.
- Place a paper towel on a large plate.
- Once the oil is ready, fry 2 to 3 balls at a time on medium heat to heat all the way through and melt the cheese inside, about 30 seconds. Once the arancini turn brown uniformly, remove them onto the plate.
- Garnish with the freshly grated Parmesan and the microgreens. Serve immediately with the chive aioli.
Tips
- The risotto can be made a day ahead and stored in the fridge.
- Any leftover arancini can be stored in an airtight container in the fridge. To reheat, bake in the oven at 350 degrees for 5 minutes.
Notes
Where do you get arborio rice?
- The arborio rice that I use can be found on Amazon or you can also get it in the regular grocery stores.
Where can I get saffron online?
- Saffron can be found at Diaspora Co. Or Burlap and Barrel. You can also find it at Indian grocery stores or Middle Eastern grocery stores.
How do I store the arancini? How long can I store it?
- If you want to store the arancini, you can store it in an airtight container in the fridge for upto a day. To warm it up, set an oven to 300 degrees, and warm it for about 10 minutes before it is ready to eat. You can also simply put it in a toaster oven at a higher setting to warm it up from the inside as well.
