Arancini are a fun and easy way to take your mouth on a trip to Sicily. I still remember the first one I ever had in the market in Catania and I was 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.