Description
Indulgent Italian arancini showcases Sicily’s culinary magic, delivering golden-crisp rice spheres filled with molten cheese and savory meat. Delicate yet hearty, these bite-sized delights promise a perfect blend of crunch and creamy comfort that will transport you straight to Mediterranean sunshine.
Ingredients
Scale
Main Ingredients:
- 2 cups arborio rice (or short-grain risotto rice)
- 4 cups chicken or vegetable broth (hot)
- 100 grams (3.5 ounces) mozzarella cheese (cut into small cubes)
- ½ cup cooked ground beef (seasoned with salt & pepper, optional)
- ¼ cup peas (optional, for extra texture)
Cheese and Seasoning Ingredients:
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
Coating and Binding Ingredients:
- 2 egg yolks (beaten, for binding)
- 2 eggs (beaten)
- 1 cup all-purpose flour
- 1 ½ cups breadcrumbs (Italian or Panko for extra crunch)
- Vegetable oil (for frying, about 3-4 cups)
Instructions
- Prepare a fragrant broth and gently simmer Arborio rice, allowing the grains to absorb the liquid while stirring periodically until tender and creamy.
- Once cooked, incorporate Parmesan, butter, and egg yolks into the rice, creating a rich and smooth mixture.
- Spread the rice onto a flat surface and let it cool completely, allowing the grains to set and become manageable for shaping.
- Portion the cooled rice into small handfuls, creating a delicate base for the arancini.
- Create a small cavity in each rice portion, carefully nestling cubes of mozzarella, optional meat, or peas at the center.
- Gently mold the rice around the filling, forming uniform spheres approximately the size of a golf ball, ensuring the filling is completely enclosed.
- Establish a breading station with separate bowls of flour, beaten eggs, and breadcrumbs.
- Roll each rice ball methodically through the flour, then immerse in beaten eggs, and finally coat thoroughly with breadcrumbs, pressing gently to secure an even layer.
- Heat oil in a deep pot to the optimal temperature of 350F, maintaining a consistent heat for even frying.
- Carefully lower the breaded rice balls into the hot oil, frying in small batches to prevent overcrowding.
- Rotate the arancini periodically, allowing them to achieve a uniform golden-brown exterior with a crispy texture.
- Extract the fried arancini using a slotted spoon, letting excess oil drain on absorbent paper towels.
- Serve immediately while hot, accompanied by marinara sauce or a sprinkle of Parmesan cheese for enhanced flavor.
Notes
- Chill the rice completely to ensure it holds its shape and prevents falling apart during frying.
- Use cold risotto from the day before for best texture and easier handling of rice balls.
- Wet your hands with water while shaping arancini to prevent rice from sticking and create smoother spheres.
- Experiment with different cheese fillings like gorgonzola or fontina for unique flavor variations.
- Check oil temperature carefully to avoid burning the exterior while keeping the inside undercooked.
- Create vegetarian versions by replacing meat with roasted vegetables or mushroom filling.
- Freeze uncooked arancini for up to one month, allowing you to prepare them in advance for quick meals.
- Allow excess oil to drain thoroughly on paper towels to maintain crispiness and reduce greasiness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 60 mg