Arancini are a fun and easy way to take your mouth on a trip to Sicily. The first time we ever had one in the market in Catania, we were hooked immediately! Don't be intimidated by the number of steps...if you can make risotto, you can make arancini!
Ingredients (serves 4)
- Risotto to serve 4 (see below)
- Choice of filling (ricotta, mozzarella, Bolognese or other meat ragu, prosciutto, smoked provola, etc.)
- Flour, egg, and breadcrumb for battering & frying
- Extra virgin olive oil or other oil for frying
- Make risotto - using a Le Creuset or similar pot, melt 3 tablespoons butter. Saute ½ onion (diced) over medium heat until translucent. Add 2 cups Carnaroli or Arborio rice. Cook while stirring a few minutes until nutty smell develops. Add hot stock (vegetable or meat, your choice) one ladle-full at a time, stirring the rice constantly. Continue doing this for about 30 minutes until rice becomes creamy and al dente. Remove from heat, add 1/2 cup of Parmigiano-Reggiano cheese. Set aside to cool.
- Using cooled risotto, begin forming balls of rice with your hand, about the size of a tennis ball, making sure to stuff the center of the ball with your filling of choice.
- Dredge your rice balls in flour, then egg, then breadcrumbs.
- To cook, either:
- fry them in a frying pan with olive oil, rolling them around until cooked golden (in this case, a risotto ball slightly smaller than a tennis ball is recommended) or
- Use a deep fryer or at-home fryer, set to 350 degrees and fry until golden brown using Extra Virgin Olive oil, or a blend with half vegetable oil/olive oil or all vegetable oil.