Description
Sicilian arancini bring irresistible cheese-filled magic to classic Italian street food. Crispy golden exteriors and creamy ricotta centers promise delightful bites that transport you straight to Naples’ bustling kitchens.
Ingredients
Scale
Main Ingredients:
- 2 cups arborio rice
- 1 cup mozzarella cheese, cut into small cubes
- 4 cups vegetable or chicken stock
- 1/2 cup grated Parmesan cheese
Binding and Coating Ingredients:
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1 1/2 cups breadcrumbs
Flavor Enhancers:
- 1 small onion, finely chopped
- 2 tablespoons butter
- 1/2 cup dry white wine (optional)
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Sauté finely diced onions in melted butter over medium heat until translucent and soft, releasing their sweet aroma.
- Introduce Arborio rice to the pan, gently stirring to ensure each grain is coated with butter, toasting for 1-2 minutes to enhance flavor.
- Deglaze the pan with white wine, allowing the liquid to evaporate completely and infuse the rice with subtle complexity.
- Gradually incorporate warm vegetable stock, one ladle at a time, stirring consistently and allowing each addition to be absorbed before adding more, creating a creamy risotto texture over approximately 20 minutes.
- Fold in grated Parmesan cheese, seasoning with salt and pepper, then transfer to the refrigerator to cool completely and firm up.
- When chilled, shape small portions of risotto into flat discs, nestling a mozzarella cube in the center and carefully encasing the cheese within a rice sphere.
- Create a crispy exterior by rolling each rice ball first in flour, then dipping in beaten eggs, and finally coating thoroughly with breadcrumbs.
- Heat vegetable oil to 350°F in a deep fryer or heavy-bottomed pan, carefully frying arancini in batches until they achieve a rich golden-brown color and crisp exterior, approximately 3-4 minutes.
- Transfer fried rice balls to paper towels to drain excess oil, then serve immediately alongside vibrant marinara sauce for dipping.
Notes
- Use short-grain Arborio rice for the best creamy texture and authentic Italian arancini consistency.
- Chill the risotto thoroughly to help the rice balls maintain their shape during frying.
- Consider adding a pinch of saffron to the risotto for a traditional Sicilian flavor boost and beautiful golden color.
- Experiment with different cheese fillings like fontina or provolone for unique taste variations.
- Ensure oil temperature remains consistent at 350°F to achieve perfectly crispy exterior without absorbing excess oil.
- Make ahead and freeze uncooked rice balls for convenient meal prep, frying directly from frozen state.
- Keep leftover arancini in an airtight container and reheat in oven to maintain crispiness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 70 mg