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#Italian Food Recipe: Arancini (Sicilian Rice Balls)

Arancini

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Course Appetizer
Cuisine Italian

Equipment

  • Equipment Needed
  • Large saucepan
  • Frying pan
  • Baking sheet
  • Mixing bowls
  • Slotted spoon
  • Thermometer (for oil temperature)

Ingredients
  

  • Ingredients
  • For the Rice:
  • 2 cups Arborio rice
  • 4 cups chicken or vegetable stock
  • ½ cup Parmesan cheese grated
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • For the Filling:
  • 1 cup ragù traditional or vegetarian
  • ½ cup peas optional
  • 1 cup mozzarella cubed
  • For Coating:
  • 1 cup all-purpose flour
  • 3 large eggs beaten
  • 2 cups breadcrumbs
  • For Frying:
  • Vegetable or sunflower oil

Instructions
 

  • Step-by-Step Method
  • Prepare the Rice:
  • Cook the Arborio rice in the stock until tender and sticky. The consistency should be slightly overcooked to help it bind.
  • Stir in butter and Parmesan, then season with salt and pepper.
  • Spread the rice on a baking sheet to cool completely.
  • Make the Filling:
  • If using ragù, ensure it is thick and flavorful. For a vegetarian option, sauté mushrooms with garlic and herbs.
  • Mix ragù with peas and mozzarella cubes.
  • Shape the Arancini:
  • Scoop a handful of cooled rice, flatten it into a disk, and place 1-2 teaspoons of filling in the center.
  • Close the rice around the filling, forming a ball. Repeat for all rice and filling.
  • Bread the Arancini:
  • Roll each rice ball in flour, dip in beaten eggs, and coat with breadcrumbs.
  • Place on a tray and refrigerate for 30 minutes to firm up.
  • Fry the Arancini:
  • Heat oil in a deep pan to 350°F (175°C). Use a thermometer for accuracy.
  • Fry the rice balls in batches, turning occasionally, until golden brown (4-5 minutes).
  • Drain on paper towels to remove excess oil.
  • Variations
  • Vegetarian: Use sautéed mushrooms, spinach, or sun-dried tomatoes as the filling instead of ragù.
  • Cheese Lovers: Fill with a mix of mozzarella, Parmesan, and fontina for a gooey center.
  • Baked Version: Brush the arancini with olive oil and bake at 375°F (190°C) until golden.
  • Tips
  • Use high-quality ingredients for the best flavor.
  • Cool the rice completely before shaping to prevent sticking.
  • Ensure the oil is hot enough to fry evenly and avoid sogginess.
Keyword Arancini di Riso