Italy · Italy

Arancini (Sicilian Fried Risotto Balls)

Name: Arancini (Sicilian Fried Risotto Balls)
Prep time: 150 min
Cook time: 15 min
Total time: 165 min
Yield: 6 servings
Cuisine: Italy
Ingredients: arborio rice 250 g; vegetable stock 700 ml; saffron threads 1 g; butter 50 g; Parmigiano, grated 60 g; onion, finely chopped 60 g; dry white wine 80 ml; mozzarella, cubed 120 g; all-purpose flour 60 g; eggs, beaten 2 pieces; breadcrumbs 100 g; vegetable oil 500 ml; fine salt 5 g

Cold saffron risotto rolled around mozzarella, breaded and fried until golden.

165 minutes · 6 servings · Moderate

Arancini are a Sicilian street food built for walking, a saffron risotto left over from the previous day, rolled around cheese and fried on the spot. Getting the shell to crisp without the middle going dry depends on resting the filled balls before frying. They are eaten hot from paper cones in the evening.

Ingredients

arborio rice250 g
vegetable stock700 ml
saffron threads1 g
butter50 g
Parmigiano, grated60 g
onion, finely chopped60 g
dry white wine80 ml
mozzarella, cubed120 g
all-purpose flour60 g
eggs, beaten2 pieces
breadcrumbs100 g
vegetable oil500 ml
fine salt5 g

Directions

1
Sweat onion in butter 3 minutes; add rice and wine 2 minutes; ladle stock with saffron 20 minutes until creamy.
2
Stir in cheese; cool 2 hours in fridge.
3
Form rice into balls; insert mozzarella cube; seal.
4
Dredge in flour, egg and breadcrumbs; fry at 160C for 4 minutes until golden.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content