Italy · Italy

Arancini (Italian Fried Risotto Balls)

Name: Arancini (Italian Fried Risotto Balls)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Italy
Ingredients: risotto rice (arborio) 300 g; vegetable stock 800 ml; onion, chopped 80 g; butter 60 g; parmesan, grated 60 g; mozzarella cubes 120 g; peas 100 g; eggs 2 pieces; all-purpose flour 60 g; breadcrumbs 100 g; vegetable oil for frying 500 ml

Crispy fried risotto balls stuffed with mozzarella and peas.

45 minutes · 8 servings · Moderate

There is more than one shape of arancini, and the ones with ragù inside and no cheese trace back to northern kitchens rather than the Sicilian fried cheese ball. They are stuffed, shaped, breaded and fried with the same care, and are often larger and flatter. Rolled in a loose risotto that still has some bite, they are the same street-snack grammar as the southern version.

Ingredients

risotto rice (arborio)300 g
vegetable stock800 ml
onion, chopped80 g
butter60 g
parmesan, grated60 g
mozzarella cubes120 g
peas100 g
eggs2 pieces
all-purpose flour60 g
breadcrumbs100 g
vegetable oil for frying500 ml

Directions

1
Sweat onion in butter 5 minutes; add rice; add stock in batches 18 minutes; stir in parmesan.
2
Spread risotto on a tray; chill 6 hours.
3
Form balls; stuff with mozzarella and peas; re-roll.
4
Coat in flour, egg, then breadcrumbs.
5
Fry at 170C for 6 minutes until golden.
arancini are golden and crisp

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content