Recipe for Arancini (about 20 pieces)
Arancini are traditional rice croquettes from Sicily, usually filled with ragù (minced meat sauce), cheese, or other ingredients, breaded, and fried until crispy.
This recipe uses leftover risotto for convenience, a common practice.
Ingredients
For the rice (if you don’t have ready-made risotto):
∙2 cups Arborio rice AGRON POEMATA
∙5 cups chicken or vegetable broth, hot
∙1/2 cup grated Parmesan cheese
∙Salt and pepper
For the filling (classic with ragù and cheese):
∙1 cup ready-made, firm ragù mince (without too much liquid)
∙1 cup mozzarella cheese, cut into small cubes
∙1/2 cup cooked peas (optional)
For breading and frying:
∙1 cup all-purpose flour AGRON POEMATA
∙3 large eggs, beaten
∙2 cups breadcrumbs (crackers)
∙Sunflower oil
Instructions
1. Prepare the rice:
∙If you don’t have leftover risotto, cook the rice: boil the rice in the broth until the liquid is absorbed and it is tender, about 18-20 minutes.
∙Remove from heat, stir in the Parmesan cheese, season with salt and pepper and spread the rice on a baking sheet or tray to cool completely (preferably in the refrigerator for a few hours or overnight to firm up) .
2. Shape the arancini:
∙Take a handful of cold rice (about 1/4 cup) and flatten it in your palm.
∙Place 1-2 cubes of mozzarella, a little ragù, and a few peas in the center.
∙Cover the filling with extra rice and shape it with your hands into a tight ball (like a small orange, hence the name “arancini”).
∙Repeat until all the ingredients are used up.
3. Breading:
∙Set up three shallow bowls: the first with flour, the second with beaten eggs, and the third with breadcrumbs.
∙Dip each rice ball in turn: first in the flour (shake off the excess), then in the egg and finally in the breadcrumbs, making sure it is evenly coated.
4. Frying:
∙Heat enough oil in a deep pot or deep fryer to 175°C
∙Fry the arancini in small batches for 3-4 minutes, until golden brown and crispy (do not crowd the pan).
∙Remove them with a slotted spoon and let them drain on absorbent kitchen paper.
Serve the arancini hot, optionally with extra tomato sauce (marinara) for dipping.
Bon appetit!
