Arancini, also known as Italian rice balls, are a delicious and versatile dish that originated in Sicily. These deep-fried, crispy rice balls are usually made with leftover risotto, but can also be made with any other cooked rice. The word “arancini” translates to “little oranges” in Italian, as the shape and color of the fried rice balls resemble the famous citrus fruit. They can be served as an appetizer, snack, or even as a main course, making them a popular choice for parties and gatherings. In this blog post, we will share a traditional arancini recipe and some tips to help you perfect this classic Italian dish.
Ingredients:
- 2 cups cooked risotto or any other cooked rice
- 1/2 cup grated Parmigiano Reggiano cheese
- 1/4 cup mozzarella cheese, cubed
- 1/4 cup peas
- 1/4 cup diced ham or cooked sausage
- 2 large eggs
- 1 cup breadcrumbs
- 1 cup all-purpose flour
- 1 cup vegetable oil
- Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine the cooked risotto or rice with Parmigiano Reggiano cheese. Use your hands to mix everything together, making sure the cheese is evenly distributed.
2. Take a small handful of the rice mixture and flatten it in your palm. Place a cube of mozzarella, a few peas, and a small amount of diced ham or sausage in the center.
3. Roll the rice into a ball, making sure the filling is completely covered. Repeat this step until all of the rice mixture is used.
4. In a shallow dish, beat the eggs with a fork. In another shallow dish, place the breadcrumbs. Dip each rice ball first into the beaten eggs, then into the breadcrumbs, making sure to coat the whole surface.
5. Heat the vegetable oil in a large, deep pan over medium-high heat. Once the oil is hot enough, carefully place a few rice balls at a time into the pan.
6. Cook the rice balls for about 4-5 minutes, flipping them occasionally, until they are golden brown and crispy on the outside.
7. Once cooked, remove the arancini from the pan and place them on a plate lined with paper towels to absorb any excess oil.
8. Serve the arancini warm with your choice of dipping sauce. Marinara sauce is a classic option, but you can also serve them with ranch dressing, garlic aioli, or any other sauce you like.
Tips:
- The key to the perfect arancini is using cold, leftover risotto. Freshly cooked risotto will be too soft and sticky, making it difficult to form into balls.
- If you don’t have any leftover risotto, you can make a quick batch using white rice, chicken or vegetable broth, and Parmigiano Reggiano cheese. Let the risotto cool completely before using it in the recipe.
- You can customize the filling of the arancini according to your preferences. You can add cooked vegetables, different types of cheese, or even ground meat.
- Make sure the oil is hot enough before adding the rice balls. If the oil is not hot enough, the arancini will absorb too much oil and become soggy.
- To avoid the arancini from falling apart while cooking, make sure to use enough breadcrumbs to coat the outside and firmly shape them into balls.
- You can also bake the arancini instead of frying them. Preheat your oven to 375°F and place the rice balls on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy.
- Leftover arancini can be stored in an airtight container in the refrigerator for 2-3 days. To reheat, place them in the oven for 10 minutes at 375°F or until they are warmed through and crispy again.
Arancini are not only delicious, but they are also a great way to use up any leftover rice or risotto. They are also a fun and impressive dish to serve to guests. With this recipe and our tips, you can easily make a batch of crispy, flavorful arancini at home. Buon Appetito!