ReceptnaptárArancini (Sicilian rice balls)
Arancini are Sicilian rice balls: street food made of cold risotto shaped into balls, stuffed with mozzarella, breaded and deep-fried. Crisp on the outside, creamy and stretchy inside — the secret is thoroughly chilled rice.
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Ingredients
Method
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- Fry the onion in the butter until translucent, add the rice and fry for 1 minute. Pour in the wine and let it cook off.
- Add the hot stock a ladleful at a time, stirring, until the rice is soft but still has some bite (about 18-20 minutes). Take it off the heat, stir in the Parmesan and egg yolk, and season with salt.
- Spread the risotto thinly on a tray and chill it completely in the fridge for at least 2 hours (ideally overnight).
- With wet hands take a tablespoon of rice into your palm, press a cube of mozzarella and a little pea or ham into it and shape it into a closed ball.
- Roll the balls first in flour, then in beaten egg, and finally in breadcrumbs.
- Heat the oil to 170°C and fry the balls in batches for 4-5 minutes until golden brown. Drain on paper and serve warm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Chill the risotto completely (ideally make it the day before), otherwise the balls will not hold their shape and fall apart in the frying.
- The oil should be around 170°C: colder and it soaks up fat, hotter and the outside burns before the cheese melts.
- Shape the balls with wet hands so the rice does not stick to them.
- You can also make arancini from leftover risotto; they can be baked in the oven too (200°C, 20 minutes, drizzled with oil), though they will be less crisp.
Frequently asked questions
Why do my arancini fall apart while frying?
The risotto was not chilled enough, or the coating did not cover the ball completely. Chill it well and bread it twice.
What filling can I use?
Traditionally meat ragù and peas, or mozzarella with ham; a vegetarian version is mozzarella and spinach.
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More italian ideas
- Spaghetti alla carbonara
- Risotto ai funghi (mushroom risotto)
- Ossobuco alla milanese
- Melanzane alla parmigiana (aubergine parmigiana)
- Saltimbocca alla romana
- Lasagne al forno
- Tagliatelle al ragù bolognese
- Cacio e pepe
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