> How to cook

How to make arancini

How to make arancini

How to make arancini

Arancini are said to have been introduced into Sicily in the tenth century by the Arabs. At this time they were simply known as rice balls; the name arancini was coined due to the resemblance of the balls to the Sicilian orange of the same name. As with most Italian dishes, there is much regional variation when it comes to the filing of arancini. Some contain a ragu and others remain meat-free, but whatever you choose they are one of the tastiest ways to use up leftover risotto. Arancini are normally served as antipasti but can also be served as a starter; they also make fantastic finger food at a party (just be sure to make them bite size).

This amount of rice will make around 12 arancini. If you are using leftover risotto, skip the first three steps.

Ingredients

1
Sweat down the onion in a little butter until softened but not coloured then add the rice
2
Add the chicken stock a ladle at a time until all the liquid has been absorbed and the rice is cooked through, which will take about 15 minutes. Beat in the remaining butter and Parmesan and season to taste
3
Spread the mixture onto a tray and transfer to the fridge to chill for about an hour or until set
4
Preheat a deep fryer to 170℃
5
Cut the mozzarella into small cubes about 2cm square
6
Form balls of rice around each mozzarella cube, about 4–5cm round
7
Dredge each ball first through the flour, followed by the egg wash and finally the breadcrumbs
8
Deep fry until the balls are golden and crispy, which should take 2-3 minutes
9
Drain the arancini on kitchen paper and season with sea salt before serving

Variations

Don't stop at mozzarella for the filling of your arancini – try adding a spoon of beef ragu, chopped sautéed mushrooms or a different cheese such as Gorgonzola.

You could also try adding flavourings to the rice. Saffron is the most traditional but you could also try black pepper, nutmeg or even chilli for a bit of a kick.

Serving suggestions

Paul Ainsworth serves a tasty arrabiata sauce with his arancini and Frances Atkins not only uses leftover risotto but also leftover turkey, serving the rice balls with a parsnip and yoghurt sauce.

 
 

Comments ()

How to make arancini

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...