Arancini, the beloved Sicilian street food, are golden, crispy rice balls with a rich filling at their heart. The name “Arancini” translates to “little oranges” in Italian, which is a reference to their round shape and golden hue. Made from risotto, these delightful snacks are stuffed with mozzarella cheese, coated in breadcrumbs, and fried until crispy perfection. These are ideal as an appetizer or a fun finger food for gatherings.
Ingredients:
For the Risotto:
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, crushed
- 1 ½ cups Arborio rice
- 1 teaspoon fine salt
- ⅛ teaspoon finely ground black pepper
- 3 tablespoons finely chopped Italian parsley leaves
- 3 cups chicken stock (store-bought or homemade)
- 2 teaspoons double-concentrated tomato paste
- 2 tablespoons unsalted butter
- ½ cup grated Parmesan cheese
For the Stuffing:
- 4 ounces mozzarella cheese
For the Coating:
- ½ cup all-purpose flour
- 1 teaspoon fine salt
- ⅛ teaspoon finely ground black pepper
- 2 eggs
- 2 cups plain panko breadcrumbs
- 2 cups grapeseed or vegetable oil (for frying)
Instructions:
1. Sauté the Onion and Garlic:
Start by heating 2 tablespoons of olive oil in a large, heavy-bottomed saucepan over medium heat. Once the oil shimmers, add the finely chopped onion and crushed garlic. Cook, stirring occasionally, for about 5 minutes until the onions are softened and fragrant.
2. Cook the Rice:
Add Arborio rice to the pan, stirring for about 1 minute until the rice becomes semi-translucent. Season the mixture with salt, black pepper, and parsley. Then, add chicken stock, tomato paste, and butter, stirring well. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the saucepan and let the rice simmer for 20 to 25 minutes until the rice is tender and the liquid is absorbed.
3. Set Up a Breading Station:
While the rice cooks, prepare your breading station. Arrange 3 medium bowls:
- In one, combine flour, salt, and pepper.
- In the second, beat 2 eggs.
- In the third, place the panko breadcrumbs.
Line two shallow baking sheets with parchment paper, setting them aside for later use.
4. Cube the Mozzarella:
Cut the mozzarella cheese into 18 to 20 cubes, each about ½ inch in size. Keep the cubes chilled in the refrigerator until ready to stuff the rice balls.
5. Finish the Rice:
Once the rice is tender and the liquid has been absorbed, turn off the heat. Stir in the Parmesan cheese until fully incorporated. Carefully spread the rice onto one of the prepared baking sheets and allow it to cool for about 10 minutes.
6. Stuff the Arancini:
Once the rice is cool enough to handle, form it into 18 one-inch balls. You can use your hands or a small cookie scoop to do this. After shaping each ball, make a small hole in the center and insert a cube of mozzarella cheese, then mold the rice around the cheese to fully encase it.
7. Bread the Arancini:
Carefully dredge each rice ball in the flour mixture, then dip it into the egg, and finally coat it with the panko breadcrumbs. Repeat this process for all the rice balls and place them on the second parchment-lined baking sheet.
8. Fry the Arancini:
In a large saucepan, heat about 2 cups of oil over medium-high heat, bringing the oil to a temperature of 350°F (175°C). The oil should be shimmering but not smoking. Fry the arancini in batches, 6 balls at a time, turning gently until they are golden brown and crispy, about 3-4 minutes. Use a slotted spoon to transfer the cooked arancini to a paper towel-lined plate to drain excess oil.
9. Serve:
Let the arancini cool for about 5 minutes before serving. They can be served with toothpicks for easy snacking or with a side of marinara sauce for dipping.
Nutrition Facts (per serving):
- Calories: 576.9 kcal
- Carbohydrates: 79g
- Protein: 20.5g
- Fat: 19.4g
- Saturated Fat: 8g
- Polyunsaturated Fat: 2.2g
- Monounsaturated Fat: 7.5g
- Trans Fat: 0.2g
- Cholesterol: 86.8mg
- Sodium: 1378.4mg
- Potassium: 335.7mg
- Fiber: 3.8g
- Sugar: 3.7g
- Vitamin A: 595.6 IU
- Vitamin C: 4.8mg
- Calcium: 262.5mg
- Iron: 5.2mg
Tips and Notes:
- Breading: For extra crunch, use panko breadcrumbs. They create a much lighter and crispier coating compared to regular breadcrumbs.
- Mozzarella: Make sure the mozzarella is chilled before stuffing to ensure that it holds its shape while frying.
- Frying: If you’re frying in batches, ensure the oil stays at the right temperature, around 350°F. If the oil is too cool, the arancini will absorb more oil and become greasy.
- Make-Ahead: You can prepare the rice and shape the balls a day before frying. Store the formed arancini in the refrigerator until you’re ready to fry them.
These crispy, cheesy Arancini are a true taste of Sicilian tradition. Whether you’re looking for a delicious appetizer or a savory snack, these golden rice balls will never disappoint!
