Arancini<\/strong> are traditional rice croquettes from Sicily, usually filled with rag\u00f9 (minced meat sauce), cheese, or other ingredients, breaded, and fried until crispy.<\/p>\n\n\n\n This recipe uses leftover risotto for convenience, a common practice.<\/p>\n\n\n\n For the rice (if you don’t have ready-made risotto):<\/strong><\/p>\n\n\n\n \u22192 cups Arborio rice AGRON POEMATA For the filling (classic with rag\u00f9 and cheese):<\/strong><\/p>\n\n\n\n \u22191 cup ready-made, firm rag\u00f9 mince (without too much liquid) For breading and frying:<\/strong><\/p>\n\n\n\n \u22191 cup all-purpose flour AGRON POEMATA 1. Prepare the rice:<\/strong><\/p>\n\n\n\n \u2219If 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. 2. Shape the arancini:<\/strong><\/p>\n\n\n\n \u2219Take a handful of cold rice (about 1\/4 cup) and flatten it in your palm. 3. Breading:<\/strong><\/p>\n\n\n\n \u2219Set up three shallow bowls: the first with flour, the second with beaten eggs, and the third with breadcrumbs. 4. Frying:<\/strong><\/p>\n\n\n\n \u2219Heat enough oil in a deep pot or deep fryer to 175\u00b0C Bon appetit!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Recipe for Arancini (about 20 pieces) Arancini are traditional rice croquettes from Sicily, usually filled with rag\u00f9 (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): \u22192 cups Arborio rice AGRON POEMATA\u22195 […]<\/p>\n","protected":false},"author":1,"featured_media":12096,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-12095","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-choris-katigoria"],"_links":{"self":[{"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/posts\/12095","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/comments?post=12095"}],"version-history":[{"count":6,"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/posts\/12095\/revisions"}],"predecessor-version":[{"id":12316,"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/posts\/12095\/revisions\/12316"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/media\/12096"}],"wp:attachment":[{"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/media?parent=12095"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/categories?post=12095"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/tags?post=12095"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Ingredients<\/h5>\n\n\n\n
\u22195 cups chicken or vegetable broth, hot
\u22191\/2 cup grated Parmesan cheese
\u2219Salt and pepper<\/p>\n\n\n\n
\u22191 cup mozzarella cheese, cut into small cubes
\u22191\/2 cup cooked peas (optional)<\/p>\n\n\n\n
\u22193 large eggs, beaten
\u22192 cups breadcrumbs (crackers)
\u2219Sunflower oil<\/p>\n\n\n\nInstructions<\/h5>\n\n\n\n
\u2219Remove 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) .<\/p>\n\n\n\n
\u2219Place 1-2 cubes of mozzarella, a little rag\u00f9, and a few peas in the center.
\u2219Cover the filling with extra rice and shape it with your hands into a tight ball (like a small orange, hence the name “arancini”).
\u2219Repeat until all the ingredients are used up.<\/p>\n\n\n\n
\u2219Dip 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.<\/p>\n\n\n\n
\u2219Fry the arancini in small batches for 3-4 minutes, until golden brown and crispy (do not crowd the pan).
\u2219Remove 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. <\/p>\n\n\n\n