Arancini

Today we’re hunkered down at home waiting for a snowstorm to hit the east coast and frying up some arancini to snack on.  Translated, arancini simply means “little oranges,” aptly named for their appearance. 

If you don’t know, arancini are a common Sicilian street food, although they are pretty much found everywhere these days.  Put simply, they are fried-up balls of risotto with a savory center – in this case, warm and melted mozzarella.  I like the combination of peas in my risotto, however, it is winter here in New Jersey and fresh, local produce is scarce, so quality organic frozen peas will do.

I make my risotto in a combination of chicken broth and white wine.  The wine adds a distinct flavor that brings this all together.  I don’t use a deep fryer either, instead I lightly fry these in olive oil, taking care not to let the oil get so hot that it smokes.  A few minutes on each side is all they need to become golden and crisp.

Arancini are a great appetizer, snack, or a light lunch or dinner when paired with soup or a salad.

Give these a go, you won’t be disappointed!  We typically enjoy several at a time, so they tend to go quickly!  If you happen to have any leftovers, just wrap and refrigerate them.  They will lose their crispness a bit when refrigerated, but the flavor will not be compromised at all.

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Arancini

Arancini are fried rice balls, made with arborio, white wine, broth and peas with a warm and melted mozzarella cheese center.

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Course: Appetizer, Side Dish, Snack

Cuisine: Italian

Keyword: Rice, Risotto

Servings: 0

Author: Chasing the Seasons

Ingredients

• 8 cups chicken broth
• olive oil
• 1 small onion, diced
• Kosher salt, to taste
• 2 cups Arborio rice
• 1/2 cup dry white wine recommended: Sauvignon Blanc
• 6 tbsp butter, cubed
• 3/4 cup freshly-grated Parmigiano Reggiano
• 1/3 cup peas, fresh or frozen
• freshly ground pepper, to taste
• 2 oz mozzarella, cut into ½-inch (1.27-cm) diced pieces (about 20 of them)
• 1 cup flour all-purpose, unbleached
• 2 eggs, beaten
• 1/2 cup fine Italian-seasoned breadcrumbs, plus more if needed

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Instructions

• Line a large baking sheet with parchment paper and set aside.
• In a large pot, bring the chicken broth and water to a boil.  Keep it at a low boil as you proceed.
• In a separate large saucepan over medium heat, add 2 tablespoons (30 ml) of extra virgin olive oil. When hot and shimmery, add the onions to the pan and lightly season with salt.  Cook, stirring often, until they become tender and translucent, about 8-10 minutes.
• Add the rice and continue to stir gently to coat and lightly toast in the oil, about 5 minutes.  Remove the pan from the heat and add the wine.  Stir to combine and return to a boil.
• Using a ladle, add 1 cup (240 ml) of the broth mixture to the rice, stir continuously while keeping the mixture at a constant boil.  When the liquid has been almost fully absorbed, add another ladle of hot broth.  Repeat this process until you have added all, or almost all, of the broth and the risotto is just about fully cooked through.
• Add the butter, Parmigiano and peas, stir until all the ingredients are thoroughly incorporated and the peas have warmed through, 1 minute more.  Season with salt and pepper, to taste.  Remove the pan from the heat.
• To help facilitate the cooling process, spread the risotto on the baking sheet lined with parchment paper for a few minutes, or until cool to the touch.  Once the risotto is at a comfortable temperature to handle, roll portions of the risotto in your hands to form balls, about 4 ounces (or so, and stuff each one with a piece of mozzarella, taking care to seal around the mozzarella well.
• Place the flour, egg, and breadcrumbs in separate bowls. Coat one risotto ball first with the flour, then with the egg, and finally with the breadcrumbs.  Place it back on the baking sheet lined with parchment paper.  Repeat until all the risotto balls have been coated and set aside on the baking sheet.
• In a large 12-inch (30-cm) heavy-bottomed skillet, heat 1 cup (240 ml) of olive oil until it is very hot, taking care not to let the oil smoke.  Fry the arancini in the oil until they become golden brown all over.  Use a large kitchen spider strainer to help turn and remove the arancini.   Transfer each rice ball to a plate lined with paper towels to drain away any excess oil.  Serve warm.

Notes

Consider adding seasoned chopped meat (great way to use leftover meat) to the center.  Can serve with marinara to dip, optional.

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