Arancini Rice Balls Recipe

Arancini, also known as rice balls, are a traditional Italian dish from Sicily. They are made from risotto rice that is shaped into balls, filled with various ingredients, coated in breadcrumbs, and then deep-fried to a crispy, golden brown. Here’s a detailed breakdown:

Basic Components

1. Rice: Typically, the rice used is Arborio rice, which is known for its creamy texture.
2. Fillings: Common fillings include a mixture of meat (like ragu), peas, mozzarella cheese, or a combination of these.
3. Coating: The rice balls are coated in flour, dipped in beaten eggs, and then rolled in breadcrumbs.
4. Cooking Method: They are deep-fried until they are crispy on the outside and soft and creamy on the inside.

Common Variations

• Ragù Arancini: Filled with meat ragù, peas, and mozzarella.
• Prosciutto Arancini: Filled with prosciutto and mozzarella.
• Spinach and Ricotta Arancini: Filled with spinach and ricotta cheese.

Steps to Make Arancini

1. Prepare the Risotto: Cook Arborio rice with broth until creamy. Allow it to cool.
2. Shape the Balls: Take a handful of cooled risotto, flatten it in your palm, place the filling in the center, and shape it into a ball.
3. Coat the Balls: Roll the rice balls in flour, then dip them in beaten egg, and finally coat them with breadcrumbs.
4. Fry the Balls: Deep-fry the coated balls in hot oil until they are golden brown and crispy.
5. Drain and Serve: Remove the fried arancini from the oil and drain on paper towels. Serve hot, often with a side of marinara sauce.

Tips for Making Arancini

• Make sure the risotto is well-seasoned and sticky enough to hold together when shaped.
• Use a deep-frying thermometer to ensure the oil is at the right temperature (around 350°F or 175°C).
• Experiment with different fillings to suit your taste preferences.

Arancini are delicious as an appetizer, snack, or even as a main dish, and they’re perfect for using up leftover risotto.