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Saffron, Pinot Grigio & Parmesan Arancini

Saffron, Pinot Grigio & Parmesan Arancini

Everyone seems to be loving our recipes so we thought we'd get another out of kitchen files to keep you busy this weekend!

This recipe is always popular at our functions and a favourite with staff too!

Saffron, Pinot Grigio & Parmesan Arancini

Makes enough for a party but luckily it also freezes really well too!


1 Medium Onion finely diced
3 Cloves of garlic
1tbs olive oil
1kg Arborio rice
600ml Gapsted Wines Pinot Grigio
600ml vegetable stock
3 bay leaves
Salt & Pepper to taste
Pinch of saffron
500g grated parmesan cheese
1 egg beaten
200ml milk
500g panko breadcrumbs
Vegetable oil for frying


  • Sauté onions and garlic until tender in a little olive oil
  • Add wine, reduce to half
  • Add rice, bay leaves.
  • Bring to simmer, gradually adding stock as it is absorbed.
  • Cook until almost all liquid has been absorbed then remove from heat, stir through saffron and parmesan cheese & salt & pepper.
  • Spread onto a tray to cool.
  • Once cold, roll into bite size balls.
  • Mix beaten egg with milk.
  • Roll arancini balls in flour first, followed by egg wash & finish in the breadcrumbs.
  • Place back into refrigerator to rest before cooking.
  • Heat 2 litres of vegetable oil in a heavy, deep saucepan to deep fry the arancini.
  • Once oil is hot, cook 2 or 3 arancini at a time. Remove & place on kitchen paper to absorb excess oil when the balls are golden.
  • Serve on their own or with a garlic aioli.

Matches well with most white wines, particularly with our High Country Prosecco, Limited Release Riesling and Limited Release Pinot Blanc.

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As always we'd love to see your photos and which Gapsted Wine you choose to match it with. Enjoy!

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