Description
Arancini are traditional Italian fried risotto balls, crispy on the outside and gooey on the inside with a mozzarella cheese center. This Sicilian appetizer features perfectly cooked risotto formed into balls, coated in breadcrumbs, and deep fried to golden perfection. Serve them as a crowd-pleasing starter or with a crisp salad for a satisfying meal.
Ingredients
For the Risotto:
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, crushed
- 1 1/2 cups Arborio rice
- 1 teaspoon fine salt
- 1/8 teaspoon finely ground black pepper
- 3 tablespoons finely chopped parsley
- 3 cups chicken stock (store-bought or homemade)
- 2 teaspoons double-concentrated tomato paste
- 2 tablespoons unsalted butter
- 1/2 cup grated parmesan cheese
- 4 ounces mozzarella cheese
For the Coating:
- 1/2 cup all purpose flour
- 1 teaspoon fine salt
- 1/8 teaspoon finely ground black pepper
- 2 eggs, whisked
- 2 cups plain panko breadcrumbs
- 2 cups grapeseed or vegetable oil, for frying
Instructions
- Saute the onion and garlic: Heat olive oil in a large heavy-bottom saucepan over medium heat. Once shimmering, add the chopped onion and crushed garlic. Cook, stirring often, until softened and fragrant, about 5 minutes.
- Cook the rice: Add Arborio rice to the saucepan, stirring until semi-translucent, about 1 minute. Add salt, pepper, chopped parsley, chicken stock, tomato paste, and butter. Stir well and bring to a gentle boil. Reduce heat to low, cover with a lid, and simmer until rice is tender and liquid absorbed, about 20-25 minutes.
- Set up a breading station: While rice cooks, prepare three medium bowls—one with flour, salt, and pepper mixed; the second with whisked eggs; and the third with panko breadcrumbs. Line two shallow baking sheets with parchment paper for later use.
- Cube the mozzarella: Cut mozzarella into 18 to 20 uniform 1/2-inch cubes. Keep chilled and covered in refrigerator until ready to use.
- Finish the rice: Once cooked, remove from heat and stir in grated parmesan cheese. Spread risotto onto one prepared baking sheet and allow to cool for 10 minutes until manageable by hand.
- Stuff the rice: Form the risotto into 18 balls approximately 1 inch in diameter using hands or a small scoop. Insert a mozzarella cube into the center of each ball, pressing rice around to fully encase the cheese.
- Bread the arancini: Dredge each ball sequentially in the seasoned flour, then dip into the whisked eggs, and finally coat with panko breadcrumbs. Repeat for all balls, placing the finished ones on the second parchment-lined baking sheet.
- Fry: Heat 2 cups of grapeseed or vegetable oil in an 8-inch saucepan to 350°F (175°C), ensuring about half an inch depth. Fry 6 arancini balls at a time, turning gently, until golden brown and crispy, approximately 3-4 minutes. Drain on paper towel-lined plates.
- Serve: Allow arancini to cool for 5 minutes before serving. Present with toothpicks or napkins alongside for a delightful appetizer experience.
Notes
- Use good quality Arborio rice for the best creamy texture.
- Chilling the mozzarella ensures the cheese remains solid while forming the balls.
- Maintain oil temperature at 350°F for perfect frying without greasiness.
- Can substitute vegetable oil for frying if grapeseed oil is unavailable.
- For a vegetarian version, use vegetable broth instead of chicken stock.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
