Classic Fried Arancini

Get creative with the fried risotto balls to incorporate unique sauces or vegetables and a delicious appetizer.

arancini_zps8d72dc7d

The Italian classic, arancini – are balls of risotto stuffed with whatever takes your fancy, then crumbed and fried. I opted for simplicity my first time out, but have grand plans for future adventures.

We make risotto once a week, so, instead of making a special batch with the challenge recipe, I just made a double batch of my regular garlicky risotto recipe and removed half to chill overnight. I semi-shallow fried these because it would have taken way too much oil to deep fry them.

Classic Fried Arancini
 
Get creative with the fried risotto balls to incorporate unique sauces or vegetables and a delicious appetizer.
Author:
Recipe Type: Antipasto, Appetizer
Cuisine: Italian
Serves: 24 medium-sized arancini (about 5cm/2? in diameter)
Ingredients
Risotto
  • 5 – 6 cups vegetable stock
  • 3 tbsp olive oil
  • 3 tbsp butter
  • 2 large cloves garlic, crushed
  • 2 cups risotto rice (e.g. Carnaroli, Arborio)
  • ⅓ cup dry white wine
  • ½ cup finely grated Parmigiano Reggiano
Arancini
  • 1 tbsp finely chopped flat-leaf parsley
  • 3 eggs
  • 2 cups dry breadcrumbs
  • 100g mozzarella, cut into 1.5cm cubes
  • vegetable oil for frying
Instructions
Risotto
  1. Bring stock to a simmer in a saucepan.
  2. In another large, heavy-based saucepan, heat the oil and butter, then cook the garlic for a couple of minutes, until fragrant but not browned.
  3. Add the rice to the saucepan and stir to coat well.
  4. Add the white wine and stir until it has evaporated.
  5. Add the stock one ladle-full at a time, stirring constantly until each addition has been absorbed before adding the next. The whole process will take about 25 minutes.
  6. When the stock has been used up and the rice is no longer very wet, stir through the Parmigiano Reggiano.
  7. Transfer risotto to a bowl, cover tightly and chill. It will become thick and glutinous as it cools.
Arancini
  1. Lightly beat one of the eggs and add along with the parsley to the chilled risotto and mix well.
  2. Lightly beat the other two eggs in a shallow dish. Spread the breadcrumbs in a second shallow dish.
  3. Take about 2 tablespoons of the risotto and flatten it a little in the palm of your hand, put a cube of mozzarella in the middle and press the risotto into a tight ball around it, making sure the mozzarella is completely covered.
  4. Roll the ball in the beaten egg, allow the excess to drip off, then roll in breadcrumbs. Place on a paper-lined tray and repeat until all the risotto is used up
  5. Pour enough oil into a large, deep skillet to reach a depth of 2.5cm (1?). Heat to 190°C over medium-high heat.
  6. Add several risotto balls to the oil and cook, turning gently, for 4-5 minutes or until golden. Use a slotted spoon to transfer to a wire rack lined with paper towel. Repeat cooking in batches, reheating the oil between batches.
  7. Serve hot with sauce as desired.

 

Rachael Hooper

Rachael Hooper

I live in Geneva, Switzerland, where I moved with my family from Australia in 2001. I have a husband whom I adore, two adult sons and a delightful daughter-in-law, I’m an EFL teacher, I love to travel and I spend as much time as possible in the kitchen. Cooking, for me, is all about sharing delicious, healthy and sometimes wickedly indulgent food - either literally, at the table, or metaphorically, via the internet. I have a burning passion for Italian food, I also dabble in Middle Eastern, French and Asian cooking, as well as trying my hand at cakes, desserts and breads. In fact, baking has become a bit of an obsession! I'm always ready for a challenge and I have developed a "never-say-die" attitude in the kitchen.

More Posts - Website - Twitter - Facebook - Pinterest - Google Plus - StumbleUpon

No Comments Yet

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate Recipe: