Arancini, the beloved Sicilian rice balls, are more than just a snack; they're a culinary experience. These golden orbs of fried risotto, typically filled with ragu, mozzarella, and peas, offer a delightful contrast of textures and flavors: the crisp exterior yielding to a creamy, cheesy interior. Their origins trace back to the resourceful kitchens of Sicily, where leftover risotto found a glorious second life, transformed into these irresistible treats. The perfect arancini boasts a perfectly seasoned rice core, a generous, melty filling, and a shatteringly crisp breadcrumb crust.
Beyond their simple ingredients lies a technique that unlocks their irresistible appeal. To master this classic, follow our step-by-step guide, which will walk you through each stage of creation, from preparing the risotto to achieving that perfect golden-brown fry. Get ready to transform simple ingredients into a taste of Sicily right in your own kitchen.
Tools Needed
- Pot (for rice)
- Nonstick pan (for tomato sauce)
- Pot (for oil)
- Tray
- Freezer
Ingredients
- Tomato Sauce
- Salt: 1 tablespoon
- Baby peas: 150g
- Mixed pork and veal: 550-600g
- Double tomato concentrate (MTI): 1 can
- Chopped carrot: 1
- Chopped celery: 1 branch
- Chopped onion: 1/4
- Basil
- Fresh mozzarella cheese: 500g
- Arborio rice: 500g
- Butter: a little bit
- Chopped onion (for rice): a very small portion
- Vegetable stock cube: 1
- Fresh breadcrumbs
- Eggs: 2
- Vegetable oil (for frying)
- Water: 1 liter + 1 glass
- Extra virgin olive oil: 7-8 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Filling and Rice
- In a saucepan, heat olive oil (4 tbsp) and sauté chopped celery, carrot, and onion for 3-5 minutes until golden brown .
- Add the mixed pork and veal, cook until browned, then add basil, a glass of water, and cook until most water evaporates .
- Stir in tomato paste, mix well. The concentrate will give it a nice red color and flavour. Add salt and simmer for 10 minutes .
- In a separate pan, heat olive oil (3 tbsp) and sauté finely chopped onion until golden brown .
- Add 1 liter of water (for 500g rice), bring to a boil. Add a spoonful of tomato sauce, peas, and vegetable stock cube .
- Once boiling, add the Arborio rice. Cook for 15-20 minutes, without stirring frequently, until water is absorbed .
- While rice cooks, cut mozzarella into small cubes .
Step 2. Assemble the Arancini
- Place a chilled tray from the freezer to help cool the rice quickly. Once the rice is cold, start assembling .
- Take a portion of rice, flatten it, add a spoonful of meat sauce, some pork and veal, and a generous amount of mozzarella .
- Shape the rice into a ball, ensuring your hands are wet to prevent sticking .
Step 3. Bread and Fry
- Dip the Arancini in beaten eggs, then coat with breadcrumbs .
Step 4. Final Steps
- Fry the Arancini in hot vegetable oil until golden brown . Drain on kitchen paper to remove excess oil.
Read more: Lebanese Kofta Kebabs Recipe: A Step-by-Step Guide
Tips
- Use good quality fresh mozzarella for best results .
- Keep your hands wet when shaping the Arancini to prevent sticking .
Nutrition
- Fat: 15-20g
- Carbs: 30-35g
- Protein: 15-20g
FAQs
1. Can I make the arancini ahead of time?
Yes! You can prepare the rice balls up to a day in advance. Just keep them refrigerated and fry them right before serving for the best crispy texture.
2. What kind of rice is best for arancini?
Arborio rice is ideal because of its creamy texture when cooked. Other short-grain rices can work, but Arborio provides the best results.
3. How do I prevent the arancini from becoming soggy?
Ensure your risotto is cooled completely before shaping the arancini. Use a good breadcrumb coating and fry them in hot oil until golden brown and crispy.
With a little patience and these simple instructions, you've now mastered the art of making authentic Arancini. Enjoy the satisfying crunch and the explosion of flavors in every bite of these Sicilian treasures. Buon appetito!