Description
Sicilian crispy arancini invite culinary adventurers into a world of golden rice balls filled with savory treasures. Cheese-laced risotto, breaded and fried to perfection, promises a delightful journey through Italy’s rich street food traditions you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (360 ml) arborio rice
- 1 cup (240 ml) mozzarella cheese, cut into small cubes
- 1 cup (240 ml) grated parmesan cheese
- 4 cups (960 ml) chicken or vegetable broth
Preparation Ingredients:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons (30 ml) unsalted butter
- 2 tablespoons (30 ml) olive oil
- 1 cup (240 ml) white wine
- Salt and pepper to taste
Coating and Frying Ingredients:
- 1 cup (240 ml) all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups (360 ml) italian-style breadcrumbs
- Vegetable oil, for frying
Instructions
- Prepare a velvety risotto base by gently warming broth in a saucepan over low heat while simultaneously sautéing finely chopped onions and minced garlic in olive oil and butter until translucent and fragrant.
- Introduce Arborio rice to the aromatic mixture, toasting it lightly to enhance its nutty flavor, then deglaze the pan with white wine, allowing it to be absorbed completely.
- Gradually incorporate warm broth, one ladleful at a time, stirring consistently and patiently until the rice transforms into a creamy, luxurious texture, approximately 18-20 minutes.
- Fold in Parmesan cheese, seasoning with salt and pepper, then spread the risotto on a flat surface to cool completely. Refrigerate for at least 2 hours until firm and easily moldable.
- Shape chilled risotto into compact spheres, nestling a cube of mozzarella at the center of each ball, ensuring a molten cheese surprise within.
- Create a three-stage breading station: dust each risotto ball in flour, baptize in beaten eggs, then generously coat with breadcrumbs for maximum crispiness.
- Heat vegetable oil to 350°F (175°C) in a deep skillet or fryer, carefully submerging arancini in small batches and rotating to achieve an even, golden-brown exterior.
- Transfer crispy arancini to a paper towel-lined plate to drain excess oil, allowing them to rest briefly before serving with marinara sauce or preferred accompaniment.
Notes
- Chill risotto thoroughly to ensure firm texture and easier ball formation, preventing crumbling during frying.
- Use cold risotto directly from refrigerator for best structural integrity and easier shaping of arancini.
- Experiment with different cheese fillings like blue cheese, gouda, or fontina for unique flavor variations.
- For gluten-free version, substitute regular breadcrumbs with gluten-free panko or almond flour coating.
- Prep Time: 2 hours 30 minutes
- Cook Time: 22-24 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 485 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 75 mg