Arancini allo Zafferano paired with Cool Climate Pinot Grigio

Arancini allo Zafferano
Saffron Rice Balls

Golden and crisp outside, molten and saffron-perfumed within - Sicily's most beloved bite.

Ingredients: (Serves 6 makes 12)

300 g arborio rice

900 ml hot chicken or vegetable stock

Large pinch saffron threads

40 g butter

50 g grated Parmigiano

1 egg yolk

150 g fine dry breadcrumbs

100 g plain flour

Neutral oil for frying

Sea salt

Method:

One.  Toast rice in a dry pan 1 minute. Add saffron and stock a ladle at a time, stirring until absorbed and rice is tender, about 18 minutes.

Two.  Stir in butter, Parmigiano, and yolk. Spread on tray and chill until firm, at least 1 hour.

Three.  Take a palmful of rice, press a cube of mozzarella into the centre, and roll into a ball. 

Four.  Roll each ball through flour, then egg, then breadcrumbs.

Five.  Fry in 180°C oil for 3-4 minutes until deep gold. Drain, salt, and serve hot.

Pro tip: Chilled rice is a non-negotiable. Warm rice will split in the oil - the wait is worth it. 

 

Wine pairing:

Red Hill Cool Climate Pinot Grigio

Why it works:

The crisp citrus lift of our Pinot Grigio slices through the richness of fried rice and cuts clean against the saffron. It keeps the palate light for the courses to come.

 

Wine tasting notes:

Aromas of citrus and delicate musk lead into a crisp palate of freshly cut pears, gentle minerality, and bright acidity. Clean, vibrant, and refreshing.

Serving Temp: For ultimate refreshment, serve between 7°C to 10°C. Any colder you'll lose some of its delicate fruit and floral notes, any warmer and it might not feel quite as zippy and fresh.