Arancini are delicious Italian rice balls, typically stuffed, coated in breadcrumbs, and fried until crispy. Here’s a step-by-step guide on how to make arancini:
Ingredients:
- For the Risotto:
- 2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter or olive oil
- Salt and pepper to taste
- For the Filling:
- Mozzarella cheese, cubed (or other cheese)
- Optional: cooked ground meat (e.g., beef or pork), peas, or prosciutto
- For the Coating:
- 1 cup all-purpose flour
- 2-3 eggs, beaten
- 2 cups breadcrumbs
- For Frying:
- Vegetable oil for deep frying
Instructions:
Prepare the Risotto:
- Heat the broth in a pot and keep it warm.
- In a large pan, melt butter (or heat olive oil) and sauté the onion and garlic until translucent.
- Add the Arborio rice and stir for a minute until the rice is slightly toasted.
- Start adding warm broth, one ladle at a time, stirring frequently. Allow each addition absorb before adding the next. Continue until the rice is creamy but firm (al dente), about 18-20 minutes.
- Stir in Parmesan cheese, salt, and pepper.
- Let the risotto cool completely.
Form the Arancini:
- Take a small handful of cooled risotto and flatten it into a disk in your palm.
- Place a cube of mozzarella (and any additional fillings like meat or peas) in the center.
- Need to close the rice around the filling and roll it into a ball. Repeat for all the rice.
Coat the Arancini:
- Need to set up a coating station with flour, beaten eggs, and breadcrumbs.
- Roll each rice ball in the flour, then dip in the beaten egg, and finally roll in breadcrumbs to coat.
Fry the Arancini:
- Heat vegetable oil in a deep fryer or heavy pan to 350°F (175°C).
- Fry the arancini in batches, a few at a time, until golden brown and crispy (about 2-3 minutes).
- To transfer the fried arancini to a paper towel-lined plate to drain excess oil, use a slotted spoon.
Serve:
- Serve the arancini hot with marinara sauce or enjoy them plain.
Tips:
- You can make different fillings such as spinach and ricotta, mushrooms, or leftover ragu.
- Risotto can be made a day ahead and stored in the fridge before forming the arancini.
Enjoy your homemade arancini!
