Arancini are delicious Italian rice balls made from leftover risotto, shaped into balls, stuffed with cheese, coated in breadcrumbs, and deep-fried until golden and crispy. A step-by-step guide on how to make arancini:
Ingredients:
- 2 cups cold leftover risotto (preferably arborio or another short-grain rice)
- 1/2 cup mozzarella cheese (cut into small cubes)
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1 cup fine breadcrumbs
- Vegetable oil (for frying)
- Salt and pepper (to taste)
- Marinara sauce (for dipping, optional)
Instructions:
1. Prepare the Filling:
- Cut the mozzarella cheese into small cubes. You can also use other cheese, like fontina or provolone.
2. Form the Rice Balls:
2.1. Wet Your Hands:
- To prevent the rice from sticking to your hands, wet your hands with water.
2.2. Scoop and Shape:
- Take a small amount of cold leftover risotto (about the size of a golf ball) in your wet hands.
- Flatten the rice in your palm and place a cube of mozzarella cheese in the center.
- Shape the rice around the cheese, forming a round or oval rice ball. Make sure the cheese is completely encased by the rice.
3. Coat with Breadcrumbs:
3.1. Prepare the Dredging Station:
- In one bowl, beat the eggs. In another bowl, place the breadcrumbs.
3.2. Dredge the Rice Balls:
- Roll each rice ball in the beaten eggs, ensuring it's well-coated.
- Then, roll the egg-coated rice ball in the breadcrumbs, making sure it's evenly coated with a breadcrumb layer.
4. Heat the Oil:
- In a deep pot or skillet, pour enough vegetable oil to submerge the arancini. Heat the oil to 350-375°F (175-190°C).
5. Fry the Arancini:
- Carefully lower the breadcrumb-coated rice balls into the hot oil using a slotted spoon or wire mesh skimmer.
- Fry the arancini in batches, making sure not to overcrowd the pot, for about 2-3 minutes or until they are golden brown and crispy.
6. Drain and Serve:
- Use a slotted spoon to remove the fried arancini from the oil. Place them on a plate lined with paper towels to drain any excess oil.
- Season the arancini with a pinch of salt and pepper while they're still hot.
- Serve the arancini while they're warm and the cheese inside is gooey and delicious. You can dip them in marinara sauce for extra flavor.
Arancini make for a wonderful appetizer or snack. They are a delicious way to repurpose leftover risotto into a delightful treat with a crispy exterior and a cheesy, creamy center. Enjoy!