Zesty, crunchy, and utterly delicious, arancini are the perfect way to turn leftover risotto into something extraordinary. These golden, cheese-filled rice balls are a Sicilian street food favorite that’s sure to impress at any gathering.
Why This Recipe Works
- The combination of creamy risotto and melty mozzarella creates a delightful contrast in textures.
- Frying gives the arancini a crispy exterior while keeping the inside moist and flavorful.
- Using day-old risotto ensures the rice holds together better, making the balls easier to form.
Ingredients
- 2 cups day-old risotto, cooled
- 1/2 cup mozzarella cheese, cut into small cubes
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil, for frying
- Salt and pepper, to taste
Equipment Needed
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Paper towels
- Mixing bowls
Instructions
Step 1: Prepare the Risotto Balls
Take about 2 tablespoons of the cooled risotto and flatten it in your hand. Place a cube of mozzarella in the center, then wrap the risotto around the cheese, forming a ball. Ensure the cheese is completely enclosed to prevent leakage during frying.
Step 2: Coat the Balls
Roll each risotto ball in flour, shaking off any excess. Dip into the beaten eggs, then coat thoroughly with breadcrumbs. For extra crispiness, you can double-coat by repeating the egg and breadcrumb steps.
Step 3: Heat the Oil
Fill your deep fryer or pot with enough vegetable oil to submerge the arancini. Heat the oil to 375°F. Use a thermometer to ensure accuracy, as the right temperature is crucial for achieving that perfect golden crust.
Step 4: Fry the Arancini
Carefully lower the coated risotto balls into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes, or until they’re golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Step 5: Serve Immediately
Arancini are best enjoyed hot, right out of the fryer. Serve them with a side of marinara sauce for dipping, and watch them disappear before your eyes.
Tips and Tricks
For those looking to elevate their arancini game, consider these advanced tips. First, experiment with different fillings, such as cooked ground meat or mushrooms, for a heartier version. Second, try baking the arancini instead of frying for a lighter option, though they won’t be as crispy. Lastly, adding a pinch of saffron to the risotto can give your arancini a beautiful golden hue and a unique flavor.
Recipe Variations
- Vegetarian Arancini: Skip the mozzarella and fill with a mixture of sautéed vegetables and ricotta cheese.
- Spicy Arancini: Add chopped jalapeños or red pepper flakes to the risotto for a kick.
- Seafood Arancini: Mix in small pieces of cooked shrimp or crab meat for a luxurious twist.
Frequently Asked Questions
Can I make arancini ahead of time?
Yes, you can prepare the arancini up to the coating step and refrigerate them for up to 24 hours before frying. This makes them a great option for entertaining.
What’s the best oil for frying arancini?
Vegetable oil or canola oil are ideal due to their high smoke points and neutral flavors, ensuring your arancini taste great without any oily aftertaste.
Can I freeze arancini?
Absolutely! Freeze them after the breading step, then fry directly from frozen, adding a couple of extra minutes to the cooking time.
Summary
Arancini are a delicious way to repurpose leftover risotto into a crispy, cheesy treat that’s perfect for sharing. With a few simple ingredients and some basic frying techniques, you can bring a taste of Sicily to your table.