How to make arancini

Arancini also called arancine are famous throughout Italy. However, they are a staple of Sicilian cuisine as they are a point of local pride in Sicily. The name simply translates to “little oranges” because their shape and golden brown color resembles the fruit.

Arancini are traditionally made from risotto-style rice, cooked in broth, often with saffron to provide a yellow hue. Some common fillings used for arancini are; al-ragu which is a hearty meat sauce with peas and mozzarella or caciocavallo cheese; al-burro filling with ham and mozzarella sauce; variants including spinach, eggplant or pistachio.

They are shaped typically round, though in Eastern Sicily like Catania, they are often conical to represent Mount Etna. Arancini are basically prepared by allowing the rice to cool after cooking, stuffed and rolled into balls; then further coated in patella (flour-water batter) or egg, breaded in breadcrumbs and then deep-fried until crispy and golden brown.

Ingredients

1 1/2 cups Arborio rice
2 tbsp olive oil
1 small yellow or red onion finely chopped
2 garlic cloves, crushed
1 tsp fine salt
1/8 tsp finely ground black pepper
3 tbsp finely chopped parsley
3 cups chicken stock or beef stock
2 tsp tomato paste
2 tbsp unsalted butter
1/2 cup parmesan cheese (grated)
113g or 1 cup shredded mozzarella cheese

For coating

1/2 cup all purpose flour
1 tsp fine salt
1/8 tsp finely ground black pepper
2 eggs
2 cups plain panko breadcrumbs
2 cups vegetable oil or grapeseed oil for frying

Procedure

To make this amazing and delish arancini balls, follow the simple steps below;

In a hot bottom pot, nonstick pot, wok pan or ceramic pot, add your measured out olive oil over medium heat. Add already peeled and crushed garlic cloves and finely chopped onion. Fry and stir until softened, this should take around 5 minutes.
Add your arborio rice, sushi rice or any short-grain white rice that is sticky. Toast the rice until it becomes translucent and you get that garlic and onions aroma all together.
Add black pepper, already chopped parsley leaves; then you go ahead to add your stock in bits.
Next, you add your tomato paste and allow to incorporate for a while then add your measured out butter; allow to bring to a soft boil.
Reduce the heat to low, cover and let simmer for 20-25 minutes. When the rice is fully cooked, tender and the broth or stock is fully absorbed, turn off the heat and mix in your half cup of parmesan cheese.
Afterwards, spread the rice carefully onto a parchment-lined baking tray and let it cool for about 10 minutes.
Now you can roll and stuff the rice after it has cooled enough. Rinse your hands to avoid sticking and roll it into about 20 ,1 inch balls each. Cut the mozzarella into 20, about 1/2 inch cubes’ stuff them into the center of each rice ball, closing them by gently pushing rice over the opening and reshaping the balls to get that perfect shape.
Get three mixing bowls; in the first, add in half cup flour, black pepper; In another bowl break your eggs and whisk; in the third, add the panko bread crumbs or bread crumbs of choice.
Dredge each ball in flour , then give it a bath in the bowl with the egg then coat it with the breadcrumbs next; then place them each on already lined baking sheet with parchment paper. Allow them to rest for at least 10 minutes before frying if you have time by your side , if not you might as well fry them immediately.
In a n 8-inch saucepan, heat the 2 cups grapeseed or vegetable oil to sat 350°F or until its bubbling but not smoking. Then you can go ahead and place 6 balls at a time using tongs and moving the around until golden in color with a large cooking spoon.
You can also bake the rolls in a pre heated oven over 375°F. Drizzle evenly with olive oil, bake by turning them over occasionally for 20-25 minutes until golden brown.
Place fried arancini on a paper towel- lined plate and let it cool for about 5 minutes before serving with toothpicks if you intended to serve them like that, with a Waldorf salad or any salad of choice.