Classic Arancini Recipe

2021-08-15

By Nonna Giulia

Italian Cuisine

Appetizer

The Arancini recipe is crispy, golden Italian rice balls filled with melty mozzarella cheese. 

Classic Italian Antipasto

An Italian appetizer that originated in Sicily, which is a region located in southern Italy. The name "arancini" means "little oranges" in Italian, which refers to their shape and color.

What to do with lefover Risotto?

Traditionally, arancini are made using leftover risotto, which is shaped into small balls and then stuffed with a filling of meat, cheese, and/or vegetables. The balls are then coated in breadcrumbs and deep-fried until crispy and golden brown. 

Wine Pairing

White wine is an excellent pairing for dishes that contain cheese. A lightly oaked Chardonnay, for example, can complement the creamy, rich cheese filling of arancini.

Pitfalls on Arancini

Use cold risotto: Cold mozzarella cheese or risotto is easier to handle and shape into arancini. It also prevents the cheese from sticking together and becoming mushy when frying.

Battering: Dip the arancini balls in a batter mixture. It's essential that each ball is fully coated to ensure that it doesn't fall apart during cooking.

Coat with breadcrumbs: Coat the arancini with breadcrumbs before frying to create a crispy outer layer.

Maintain proper oil temperature: The oil temperature should be around 350°F (175°C) to ensure the arancini cook evenly and don’t absorb too much oil.

Fry in small batches: Frying too many arancini at once can lower the oil temperature, resulting in greasy and unevenly cooked arancini. Fry in small batches for the best results.

Drain excess oil: Drain the arancini on a paper towel or wire rack to remove excess oil and keep them crispy.

 Serve immediately: Arancini are best served hot and fresh out of the fryer. Don’t let them sit for too long before serving or they may become soggy.

Variations: You can make arancini balls in different shapes or experiment with different fillings. Additionally, you can bake or air fry the arancini instead of deep-frying them.

Ingredients

• 3 cups cooked Arborio rice

• 1/2 cup grated Parmesan cheese

• 1/2 cup chopped fresh parsley

• 2 eggs, beaten

• Salt and pepper to taste

• 12 small cubes of mozzarella cheese

• 1 1/2 cups Italian-seasoned breadcrumbs

• Vegetable oil for frying

Instructions

1. Combine the cooked rice, Parmesan cheese, chopped parsley, beaten eggs, salt, and pepper in a large bowl.

2. Using your hands, form golf ball-sized balls of rice mixture.

3. Make a small indentation in each rice ball, place a cube of mozzarella cheese inside, then reshape the rice ball around the cheese, making sure to cover it completely.

4. Roll each rice ball in Italian-seasoned breadcrumbs, making sure to coat it evenly.

5. In a large, deep skillet or Dutch oven, heat about 1 inch of vegetable oil over medium heat until hot but not smoking.

6. Working in batches, fry the rice balls until golden brown and crisp, about 2-3 minutes per batch.

7. Use a slotted spoon to transfer the fried Arancini to a paper towel-lined plate to drain any excess oil.

8. Serve hot with your favorite dipping sauce or marinara.

Preparation Time 30 min

Cook Time 45 min

Total time 1 hour 15 min

Nutrition Facts

Calories: 185

Fat: 6 g

Saturated Fat: 3 g

Carbohydrates: 27 g

Fiber: 1 g

Sugar: 1 g

Protein: 6 g

Regional Ingredients Variations of Arancini

Sicily, they may use some saffron, Parmigiano-Reggiano cheese, and some ragù sauce for a classic and traditional taste. This variation is commonly known as "Arancini al Ragu."

Campania, they may use some Provolone cheese, some ham, and some tomato sauce for a savory and filling taste. This variation is commonly known as "Arancini al Provolone e Prosciutto."

Calabria, they may use some hot pepper, some Nduja sausage, and some ricotta cheese for a spicy and creamy taste. This variation is commonly known as "Arancini alla Calabrese."

Puglia, they may use some seafood, such as shrimp or squid, and some tomato sauce for a fresh and flavorful taste. This variation is commonly known as "Arancini ai Frutti di Mare."

Lazio, they may use some artichokes, some Pecorino Romano cheese, and some black pepper for a unique and aromatic taste. This variation is commonly known as "Arancini ai Carciofi."

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