Have you ever had arancini? The best part about them is when you break through the crispy shell, which reveals a creamy risotto and a heart filled with gooey cheese. But what are arancini? Arancini are delicious, crispy fried, Sicilian rice balls. They are one of the most popular Italian street foods, famous all over the world. Indeed, arancini are a real labor of love, but if you make them, everyone will definitely come back to your table… One more reason to make them is that sharing food is always a great way to make wonderful memories!
The classic filling is usually either a meat ragu with peas or some caciocavallo (a typical Sicilian cheese). This recipe is made with a filling of mozzarella.
Why you will love this recipe
– It is one of the most tempting foods of Sicily, definitely should be on your list of food to try if you will travel to Sicily.
– Everyone, kids included, will love it.
– You can vary the filling as per your liking and get creative. Need ideas? Scroll down!
– They are great for a BBQ, party, or gathering.
– Depending on the filling can be suitable for vegetarians. If you want to make them gluten-free, use gluten-free breadcrumbs.
How to make Arancini
Preparing Sicilian Arancini takes time and patience, and this isn’t the easiest snack out there, but it’s totally worth the effort and these delicious rice balls are a guilty pleasure to be enjoyed!
STEP 1. MAKE THE RISOTTO: The starting point to make Sicilian arancini is saffron risotto. Start by making the vegetable stock. Next, finely chop the shallots and heat the butter in a pan. Add the shallots and fry until they are translucent. Add the rice and sauté for 2 minutes, and then add 1 cup of broth and a pinch of saffron. Once you add the broth, don’t stir the rice too often – let the broth do its work! You just need to stir each time, just before and just after you add more broth. Each time the broth is almost completely absorbed, add 2 more cups. TIP: Continue this process patiently until your risotto is al dente. To prevent the risotto from overcooking and becoming pureed, turn off the heat.
STEP 2. CREAM THE RISOTTO: At this point, you will cream the risotto, an important step to ensure that the Sicilian Arancini becomes creamy. Add the butter, parmesan cheese and some stock.
STEP 3. COOL DOWN THE RISOTTO: Now let the risotto cool completely and put it in the fridge until it is cold – it is even better to prepare the risotto the day before. TIP: Do not skip this process: warm risotto will not hold the shape and your arancini will be mushy and not nicely rounded.
STEP 4. MAKE ARANCINI BALLS: Once the risotto is cold, it’s time to make the rice balls. Take a tablespoon of risotto, flatten it in your hand, place a cube of mozzarella in the middle and wrap the risotto around the mozzarella to make a ball 2.5 cm in diameter. Continue making balls until you have finished the risotto.
STEP 5. COAT THE RICE BALLS: Prepare the dough by adding one cup of water to one cup of flour. Whisk the batter until there are no lumps. Dip the rice balls in the batter and then coat them with breadcrumbs.
STEP 6. DEEP- FRY THE ARANCINI: The last step is to deep fry the rice balls in vegetable oil. Once they are golden and crispy on the outside, remove them from the oil and drain them on a paper towel.
STEP 7. SERVE THEM HOT! By the time they will reach the table, they will be perfect to be eaten, you do not want anyone to burn their mouth, do you? It’s time for EAT, MANGIA!
Arancini variations and substitutions
If you want to make arancini the classic Sicilian way with peas and ragu’, you can use my recipe for homemade ragu’.
If you like, you can get creative with cheese other than mozzarella, think gorgonzola, smoked scamorza or provolone. Or use the classic Sicilian cheese, called caciocavallo.
Another great variation that I made myself several times is from leftover risotto. So, YES, you can definitely make arancini with leftover risotto. In that case, you will start from STEP 4 directly.
WHAT TO SERVE WITH ARANCINI?
At Italy Arancini they are traditionally eaten as is, without sauce or dip. If you want to serve them with a dip, I recommend the same duo I make for Easy Italian Meatballs, but before you dip them… try them as they are, you won’t be dipping them in any sauce, trust me!
These crispy rice balls go well with any Italian-based dish and there are endless possibilities. Think veggies, salad or pasta. Here are my recommendations for you.
Great to include them to your grazing table, as a surprise element for a Perfect Italian Antipasto Platter.
MORE DELICIOUS RECIPES FOR YOU
Zucchini with Raisins and Pine Nuts
Which wine to pair with Arancini?
Arancini go well with both white and red wines, and my recommendations focus on Sicilian wines, although of course wines from other regions may be an option.
If you prefer white wine, I recommend a Grillo, a medium-light white wine typical of the Marsala region, with citrus notes but often a salty taste that comes from its proximity to the sea. If you prefer a red wine instead, I recommend a Frappato, typical of the Etna area, which has a medium body and notes of berries and intense spices.
Of course, a nice classic Spritz always go well with these delicious bites, so that can be an option too!
Equipment
- large pan
- wooden spoon
- medium size pot
- ladle
Ingredients
Broth
- 1 cube vegetable broth (see Notes)
- 4 cups water
Risotto
- 2 tbsp butter extra virgin
- 3 shallots sliced thinly
- 2/3 cup rice Carnaroli
- 1 tsp salt
- 1 tsp saffron
Creaming
- 3 oz butter
- 2 oz parmesan grated
- 2 tbsp vegetable broth
For the Arancini Filling
- 2 oz mozzarella cheese cubed
For the batter
- 1 cup flour
- 1½ cup water
- 2 cups breadcrumbs
Instructions
To make the broth
- Start by adding 4 cups of water in a pot and bring it to a boil.
- Add the vegetable broth cube and stir until the cube dissolves.
To slow-cook the risotto
- In the mean time, chop the shallots, gather the rice, and the butter.
- Heat 2 tbsp of butter in a pan over a medium heat, add the sliced shallots. Cook until the onions become translucent.
- Let the rice toast slightly before adding 2 cup of broth and a pinch of saffron.
- As the broth gets absorbed, keep adding 1 or 2 more cups, stirring occasionally (not continuously), until the rice is firm to the bite. Switch off the heat.
To cream the risotto:
- Please note that during the creaming, the rice will still cook, making it just perfect. If you keep the heat on, the rice will overcook and instead you will have a mushy risotto.
- Add the butter, followed by the parmesan, and 2 tbsp of broth.
- Allow the risotto to cool completely.
To make Arancini
- Flatten one tablesppon of risotto over the palm of your hand.
- Add a cube of mozzarella in the middle.
- Wrap the arancini around it on order to form a ball of 2.5 inches of diameter.
- Continue until you finish the risotto.
- Prepare the batter by adding one cup of water to the flour and whisk until no clumps has formed. Gather the breadcrumbs in a bowl.
- Roll the arancini one by one in the batter and then coat them into the breadcrumbs.
- Heat the vegetable oil in a deep pan
- Deep fry the Arancini until they are golden, remove them, and dry them over kitchen roll paper to drain out the oil excess.
Notes
- For the broth, I recommend using a vegetable cube that is organic, gluten-free and without any glutamate.
- During the cooking, you do not need to stir the risotto too often – just let the rice absorb the broth. It is sufficient to stir after you add the broth and right before adding more.
- The creaming is what gives the risotto its richness. Be sure to stop the heat so the risotto does not over-cook. Add the butter, the cheese, the mascarpone and 2 tablespoon of broth.
- Coat completely the arancini in the batter and then into the breadcrumbs: this will hold the arancini balls together while deep frying.
Nutrition
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