Arancini

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12-16 arancini
Difficulty: Moderate

Introduction:

Arancini, or Italian fried rice balls, are a beloved dish from Sicily, often served as a snack or appetizer. These crispy, golden brown delights are stuffed with a creamy filling of mozzarella cheese, meat sauce, or other delicious fillings, then coated in breadcrumbs and fried to perfection. The name “arancini” comes from the word “arancia,” which means “orange” in Italian, due to the golden color of the fried balls, resembling small oranges.

Arancini is a fantastic way to repurpose leftover risotto, but if you’re making them from scratch, they are just as irresistible. These fried rice balls have a wonderful contrast in texture — crispy on the outside and creamy on the inside. Serve them at parties, as a starter for your Italian meal, or just as a fun and indulgent treat.

Ingredients:

For the Risotto:

• 2 tbsp olive oil
• 1 small onion, finely diced
• 1 cup Arborio rice (or other short-grain rice)
• 1/2 cup dry white wine (optional, but recommended)
• 4 cups low-sodium chicken broth (or vegetable broth)
• 1/2 cup grated Parmesan cheese
• 1 tbsp unsalted butter
• Salt and pepper, to taste

For the Filling:

• 1/2 cup mozzarella cheese, cut into small cubes (preferably fresh mozzarella)
• 1/2 cup cooked ground meat (optional) – beef, pork, or sausage (or leftover Bolognese sauce)
• 1/4 cup peas (optional, for added flavor and color)
• 1/4 tsp dried oregano (optional, for added seasoning)

For the Coating:

• 2 large eggs, beaten
• 2 cups breadcrumbs (preferably Italian-style)
• Vegetable oil (for frying)

Instructions:

Step 1: Prepare the Risotto

1. Heat olive oil in a large pan over medium heat. Add the diced onion and cook for 5-7 minutes, until soft and translucent.

2. Add the Arborio rice to the pan, stirring for a minute or two until the rice is lightly toasted and well coated with the oil.

3. Pour in the wine (if using) and cook, stirring constantly, until the liquid has almost completely evaporated.

4. Gradually add the chicken broth, one ladleful at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue until the rice is tender and creamy but still has a slight bite, about 18-20 minutes.

5. Once the risotto is cooked, stir in the butter and Parmesan cheese, and season with salt and pepper to taste. Let the risotto cool to room temperature (you can speed up this process by spreading it on a baking sheet to cool quickly).

Step 2: Shape the Arancini

1. Once the risotto has cooled, it’s time to shape the arancini. Lightly oil your hands to prevent sticking.

2. Take a small handful of risotto (about 2 tablespoons) and flatten it into a small disk in your palm. Place a cube of mozzarella cheese in the center (and add a bit of cooked meat or peas if you’re using them).

3. Carefully fold the risotto around the filling, pinching the edges together to seal it. Roll the ball between your palms to smooth it into a round shape. Repeat with the remaining risotto.

Step 3: Coat the Arancini

1. Set up a breading station:

   • In one shallow dish, place the beaten eggs.
   • In another shallow dish, place the breadcrumbs.

2. Dip each rice ball into the beaten eggs, making sure it is fully coated. Then roll it in the breadcrumbs until it is evenly covered. Repeat with all the rice balls.

Step 4: Fry the Arancini

1. In a deep pot or large frying pan, heat about 2 inches of vegetable oil over medium-high heat. The oil should reach about 350°F (175°C). You can test the temperature by dropping a small piece of bread into the oil — if it browns within a few seconds, the oil is ready.

2. Carefully lower the arancini into the hot oil, frying them in batches. Do not overcrowd the pan. Fry for about 3-4 minutes, or until they are golden brown and crispy on all sides.

3. Remove the fried arancini with a slotted spoon and drain on a paper towel-lined plate to remove excess oil.

Step 5: Serve

1. Serve the arancini warm as an appetizer, snack, or even a light main dish.

2. If you like, garnish with some extra grated Parmesan cheese or fresh basil leaves. You can also serve them with a side of marinara sauce for dipping.

Tips for Success:

• Leftover Risotto: If you have leftover risotto, this is the perfect way to use it up! Make sure it’s cold or at room temperature to easily form into balls.
• Cheese Options: While mozzarella is traditional, you can experiment with other cheeses like provolone, fontina, or ricotta for different textures and flavors.
• Make-Ahead: Arancini can be made ahead of time and frozen before frying. Simply place them on a baking sheet in a single layer and freeze for a couple of hours. Once frozen, transfer them to a resealable plastic bag. When you’re ready to cook, fry them straight from the freezer — just be sure to fry them a little longer.
• Frying Tip: For an extra-crisp coating, double bread the arancini by dipping them back in the egg and breadcrumbs for a second layer before frying.

Nutrition Information (per serving, 1 arancino):

Calories: 130
Protein: 5g
Carbohydrates: 18g
Fiber: 1g
Sugar: 1g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 30mg
Sodium: 210mg
Calcium: 90mg
Iron: 1.5mg

(Note: Nutritional values are approximate and can vary depending on the exact ingredients used and portion sizes.)

Final Thoughts:

Arancini is a perfect combination of creamy, cheesy goodness and crunchy fried texture, making it an irresistible treat for any occasion. Whether you’re serving them as an appetizer at a dinner party or simply indulging in a snack, they are sure to impress anyone who takes a bite. The variety of fillings you can use — from mozzarella to meat sauces and peas — makes arancini endlessly customizable to suit your tastes. Enjoy making these little Italian gems, and once you do, you’ll likely find yourself craving them again and again!

Would you like to pair this with a main course or need suggestions for a drink to complement your arancini? Let me know!