Arancini or fried risotto ball is a favorite Sicilian street food. It is made with risotto, that is rolled into a ball, stuffed, breaded and gently deep fried. It is crispy on the outside and creamy on the inside. I first tasted arancini in Rome last spring. I got the recipe from my co-worker for and made it to bring to my friend's annual holiday party.
Ingredients:
2 Tablespoons olive oil
1 Cup finely diced yellow onion
2 cloves garlic, crushed
1 1/2 Cups Arborio rice
1 teaspoon salt
1/8 teaspoon ground black pepper
3 Tablespoons finely chopped parsley leaves
3 Cups vegetable stock
2 teaspoons tomato paste
2 Tablespoons unsalted butter
1/2 Cup grated parmesan cheese
For the Stuffing:
4 ounces mozzarella cheese, cut into 1/2 inch cubes, and chilled
For the Coating:
1/2 Cup all- purpose flour
1 teaspoon salt
1/8 teaspoon ground black pepper
2 eggs
2 Cups plain panko breadcrumbs
2 Cups vegetable oil, for frying
Method:
1. Place a large, heavy saucepan over medium heat. Add olive oil. Once the oil shimmers add onion and garlic. Cook, stirring, until softened and fragrant, about 5 minutes.
2. Add rice to the saucepan and stir until semi-translucent, about 1 minute.
3. Add salt, ground pepper, parsley, stock, tomato paste, and butter. Mix well and bring to a boil. Reduce heat to low and cover with a lid. Let simmer until rice is tender and the broth is absorbed, 20-25 minutes.
4. While the rice is cooking, place 3 bowls on the counter. Stir together the flour, salt, and pepper in one bowl. In the second bowl, whisk the eggs. Add the breadcrumbs in the third bowl. Line 2 shallow baking sheets with parchment paper.
5. When the rice is tender and the broth is fully absorbed, turn off the heat and stir in the parmesan. Carefully spread the rice onto a prepared baking sheet and let it cool for 10 minutes.
6. When the rice is cool enough to handle, form into 18 1-inch balls with wet hands, so rice does not stick to your hands. Once the balls are formed, insert a cube of cheese into the center and press the rice around it so the cheese is completely encased.
7. Carefully dredge each ball in flour, then egg, then breadcrumbs. Repeat until all the balls are completed and place each completed ball on the other parchment lined baking sheet
8. In an 8- inch saucepan, heat 2 cups of oil until the oil forms small bubbles, but is not smoking. Fry 6 balls at a time turning gently until golden brown, about 3-4 minutes. Place completed arancini on a paper towel lined plate.
9. let cool for 5 minutes before serving. Serve with warm marinara sauce.
Notes
- Do not touch the lid of the saucepan while the rice is cooking. Leave for 20-25 minutes until the rice is cooked.
- You can use egg substitute if you do not eat eggs. I used energy egg.
- Wet your hands before forming the rice balls, so it does not stick to your hands.
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