Saffron Arancini with Manchego Cheese and Romesco Sauce

Crispy, golden arancini filled with creamy saffron risotto and salty Manchego cheese, served with a vibrant Romesco sauce for dipping. A delightful Spanish-inspired appetizer.

Prep Time

25 minutes

Total Time

1 hour

Calories

725 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.85/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Bread•Appetiser

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1cupArborio Rice

£0.75

4cupsVegetable Broth(Low Sodium)

£0.60

0.3teaspoonSaffron Threads(Infused in 1/4 cup warm broth)

£1.50

0.5mediumOnion(Finely diced)

£0.15

2clovesGarlic(Minced)

£0.08

0.3cupDry White Wine(Optional)

£0.50

2tablespoonsButter(Unsalted)

£0.25

4ouncesManchego Cheese(Cut into small cubes)

£2.50

0.5cupAll-Purpose Flour

£0.10

2Eggs(Lightly beaten)

£0.50

1cupBreadcrumbs(Panko or regular)

£0.30

3cupsVegetable Oil(For frying)

£1.20

1cupRoasted Red Peppers(From a jar, drained)

£1.50

0.3cupAlmonds(Blanched)

£0.75

1cloveGarlic

£0.08

1tablespoonSherry Vinegar

£0.15

0.5teaspoonSmoked Paprika

£0.10

0.3cupOlive Oil

£0.40

To tasteSalt

To tasteBlack Pepper

Total Cost

£11.41

£2.85 per serving

Instructions

1.
**Prepare the Risotto:** Warm the vegetable broth in a saucepan over low heat. In a separate large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2.
Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the edges become translucent. If using, pour in the white wine and cook until absorbed, stirring frequently.
3.
Add 1/4 teaspoon of saffron threads into 1/4 cup of warm broth and set aside.
4.
Begin adding the warm broth to the rice, one ladleful at a time, stirring continuously until the liquid is absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente. Stir in the saffron-infused broth during the last 5 minutes.
5.
Remove the risotto from the heat and let it cool completely. This is crucial for shaping the arancini.
6.
**Shape the Arancini:** Once the risotto is cool enough to handle, take about 2 tablespoons of risotto and flatten it in your palm. Place a cube of Manchego cheese in the center and mold the risotto around the cheese to form a ball. Repeat with the remaining risotto and cheese.
7.
**Prepare the Breading:** Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
8.
Roll each arancini ball in the flour, then dip it in the egg, and finally coat it thoroughly with breadcrumbs.
9.
**Fry the Arancini:** Heat the vegetable oil in a deep fryer or a large pot to 350°F (175°C). Carefully add the arancini balls to the hot oil, in batches to avoid overcrowding, and fry for 2-3 minutes per side, or until golden brown and crispy.
10.
Remove the fried arancini with a slotted spoon and place them on a baking sheet lined with paper towels to drain excess oil.
11.
**Prepare the Romesco Sauce:** Combine the roasted red peppers, almonds, garlic clove, sherry vinegar, smoked paprika, olive oil, salt, and pepper in a food processor or blender. Process until smooth. Add more olive oil if the sauce is too thick. Adjust seasoning to taste.
12.
**Serve:** Serve the saffron arancini hot with a generous dollop of Romesco sauce for dipping.

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My Notes

Nutrition Information

Nutrition per serving (300g)

725 kcal / 3033 kJ

Carbs

58g

22% of RDA

Fat

45g

64% of RDA

Protein

24g

48% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

Make the risotto a day ahead and refrigerate it to make it easier to shape the arancini.

For a richer flavor, use chicken broth instead of vegetable broth.

If you don't have Manchego cheese, you can substitute it with another semi-hard cheese like Gruyere or Parmesan.

You can bake the arancini instead of frying for a healthier option. Bake at 400°F (200°C) for 15-20 minutes, or until golden brown, turning halfway through.

The Romesco sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Add a pinch of red pepper flakes to the romesco sauce for a touch of heat.

Cooking Equipment

Large Pot

Baking Sheet

Food Processor or Blender

Deep Fryer or Large Pot for Frying

Slotted Spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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