Arancini
Arancini, those golden, crispy rice balls filled with gooey cheese and herbs, are a beloved Italian street food that have captured the hearts of many. The combination of creamy risotto, savory mozzarella, and a perfectly fried exterior makes for an unforgettable treat. Whether served as an appetizer, snack, or main dish, these little bites of heaven are bound to impress. With a recipe that’s simple yet rewarding, let’s dive into the world of Arancini!
Why It’s My Go-To
Arancini is my go-to dish for several reasons. First and foremost, it’s a fantastic way to use leftover risotto, transforming it into something entirely new and delicious. The crispy outer layer paired with the warm, cheesy center creates a delightful contrast that makes each bite a celebration of flavors and textures. Additionally, Arancini is versatile; you can customize the filling based on what you have on hand or your taste preferences. From classic cheese to meat or even vegetables, the possibilities are endless. Finally, this dish always garners rave reviews from family and friends, making it a perfect choice for gatherings.
What Goes In
To create the perfect Arancini, you’ll need the following ingredients:
- 3 cups low-sodium chicken broth
- 2 teaspoons kosher salt, divided
- 1 cup Arborio rice
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 4 ounces mozzarella cheese, cut into ½ inch cubes
- ¾ cup all-purpose flour
- 2 large eggs
- 1 cup Panko breadcrumbs
- Vegetable oil for frying
- Marinara sauce for serving
Kitchen Gear Checklist
Before you start your Arancini adventure, make sure you have the following kitchen tools on hand:
- Large pot – For cooking the risotto.
- Wooden spoon – Essential for stirring the rice while it cooks.
- Baking sheet – To rest the formed Arancini before frying.
- Deep frying thermometer – Ensures your oil is at the perfect temperature for frying.
- Slotted spoon – For removing Arancini from hot oil.
- Mixing bowls – For preparing the rice mixture and coating.
Arancini in Steps
Step 1: Prepare the Risotto
In a large pot, bring the low-sodium chicken broth to a gentle simmer over medium heat. Add 1 teaspoon of kosher salt. In another pot, toast the Arborio rice over medium heat for a few minutes until it becomes slightly translucent. Gradually add the simmering broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes. Remove from heat and stir in the Parmesan cheese and parsley. Let it cool completely.
Step 2: Form the Arancini
Once the risotto is cool, take a small handful (about 2 tablespoons) of the mixture and flatten it in your palm. Place a cube of mozzarella in the center and mold the risotto around it, forming a tight ball. Repeat this process until all the mixture is used, placing the formed Arancini on a baking sheet.
Step 3: Prepare for Frying
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs with the remaining teaspoon of kosher salt. In the third bowl, add the Panko breadcrumbs.
Step 4: Bread the Arancini
Take each rice ball and roll it in flour, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, roll it in the Panko breadcrumbs until fully coated. Repeat until all Arancini are breaded.
Step 5: Fry the Arancini
In a deep, heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Carefully add a few Arancini at a time, ensuring not to overcrowd the pot. Fry until golden brown and crispy, about 3-4 minutes, turning occasionally for even cooking. Remove with a slotted spoon and drain on paper towels.
Step 6: Serve and Enjoy
Serve the hot Arancini with warm marinara sauce for dipping. Enjoy the crunch and melty cheese as you bite into these delightful treats!
Substitutions by Category
If you’re looking to switch things up or cater to dietary preferences, here are some substitutions to consider:
- Rice – You can use sushi rice or even quinoa for a different texture.
- Cheese – Swap mozzarella for fontina or a dairy-free cheese alternative.
- Herbs – Use basil, oregano, or thyme in place of parsley for varied flavors.
- Breadcrumbs – Gluten-free breadcrumbs can be used to make this dish gluten-free.
Insider Tips
- Make sure the risotto is completely cooled before forming the balls; this helps them hold their shape.
- For extra flavor, consider adding cooked meat, peas, or roasted vegetables to the risotto mixture.
- If you prefer baking to frying, you can brush the Arancini with olive oil and bake at 400°F (200°C) for about 20-25 minutes until golden.
- Fry in small batches to maintain the oil temperature, which ensures crispiness.
Keep It Fresh: Storage Guide
Leftover Arancini can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for about 10-15 minutes to regain their crispiness. You can also freeze uncooked Arancini; simply place them on a baking sheet to freeze, then transfer to a freezer bag for up to 3 months. Fry them straight from frozen, just adding an extra minute or two to the cooking time.
Handy Q&A
Can I make Arancini ahead of time?
Absolutely! You can prepare the risotto and form the Arancini a day ahead. Just store them in the refrigerator and fry them right before serving.
What is the best oil for frying Arancini?
Vegetable oil is a great choice due to its high smoke point. You can also use canola or sunflower oil for frying.
Can I bake Arancini instead of frying?
Yes, you can bake them! Brush with olive oil and place them on a baking sheet in a preheated oven at 400°F (200°C) until golden, about 20-25 minutes.
What can I serve with Arancini?
Arancini pairs beautifully with marinara sauce for dipping. You can also serve them alongside a fresh salad or as part of an antipasto platter.
Serve & Enjoy
Now that you’ve mastered the art of making Arancini, it’s time to gather your loved ones and savor these delicious bites together. The combination of creamy risotto, melted cheese, and a crunchy exterior will undoubtedly make them a favorite at your next gathering. So, roll up your sleeves, get cooking, and prepare for compliments as everyone enjoys your homemade Arancini. Happy cooking!
Arancini
Ingredients
Equipment
Method
- In a large pot, bring the low-sodium chicken broth to a gentle simmer over medium heat. Add 1 teaspoon of kosher salt. In another pot, toast the Arborio rice over medium heat for a few minutes until it becomes slightly translucent. Gradually add the simmering broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes. Remove from heat and stir in the Parmesan cheese and parsley. Let it cool completely.
- Once the risotto is cool, take a small handful (about 2 tablespoons) of the mixture and flatten it in your palm. Place a cube of mozzarella in the center and mold the risotto around it, forming a tight ball. Repeat this process until all the mixture is used, placing the formed Arancini on a baking sheet.
- Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs with the remaining teaspoon of kosher salt. In the third bowl, add the Panko breadcrumbs.
- Take each rice ball and roll it in flour, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, roll it in the Panko breadcrumbs until fully coated. Repeat until all Arancini are breaded.
- In a deep, heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Carefully add a few Arancini at a time, ensuring not to overcrowd the pot. Fry until golden brown and crispy, about 3-4 minutes, turning occasionally for even cooking. Remove with a slotted spoon and drain on paper towels.
- Serve the hot Arancini with warm marinara sauce for dipping. Enjoy the crunch and melty cheese as you bite into these delightful treats!
Notes
- Make sure the risotto is completely cooled before forming the balls; this helps them hold their shape.
- For extra flavor, consider adding cooked meat, peas, or roasted vegetables to the risotto mixture.
- If you prefer baking to frying, you can brush the Arancini with olive oil and bake at 400°F (200°C) for about 20-25 minutes until golden.
- Fry in small batches to maintain the oil temperature, which ensures crispiness.
