Description
Arancini di Riso, or Italian fried risotto balls, are a classic Sicilian snack. Made from leftover risotto stuffed with mozzarella, these crispy delights are golden on the outside and gooey on the inside.
Ingredients
Units
Scale
For the Arancini:
- 3 cups (500 g) leftover risotto, cooled
- 1 cup (100 g) mozzarella, fontina, or provolone cheese, cut into 1/2-inch cubes
- Optional: steamed peas, chopped deli meats (salami, prosciutto, speck), cooked meat, or tomato sauce
- 2 cups (200 g) all-purpose flour (or more, as needed)
- 3 large eggs, beaten
- 2 cups (250 g) breadcrumbs (or more, as needed)
- Zest of 1 orange, grated
- Salt and pepper, to taste
- Peanut oil (or another high-smoke-point oil like canola or sunflower), for frying
For the Marinara Dip:
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 can (14 oz or 400 g) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt and pepper, to taste
- 5 fresh basil leaves, torn (optional)
Instructions
Prepare the Marinara Dip
- Sauté Garlic:
- Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Cook the Sauce:
- Stir in the crushed tomatoes, oregano, sugar, salt, and pepper. Simmer over low heat for 15 minutes, stirring occasionally.
- Finish with Basil (Optional):
- Add fresh basil leaves just before serving. Keep warm or at room temperature for dipping.
Prepare the Risotto Balls
- Shape the Balls:
- Wet your hands to prevent sticking. Take 1/3 to 1/2 cup of the leftover risotto and flatten it in your palm.
- Place a piece of mozzarella (or any optional filling) in the center.
- Fold the risotto around the filling, ensuring it’s completely enclosed. Roll into a ball.
- Place the balls on a parchment-lined baking sheet. Repeat until all risotto is used.
Bread the Balls
- Set Up a Breading Station:
- Prepare three dishes: one with flour, one with beaten eggs (seasoned with salt and pepper), and one with breadcrumbs mixed with orange zest.
- Roll each risotto ball in the flour, then dip into the egg, letting excess drip off, and finally coat with breadcrumbs.
- Place the breaded balls back onto the parchment-lined baking sheet.
Chill and Fry
- Chill the Balls:
- Refrigerate the coated balls for 30-60 minutes. This helps them hold their shape while frying.
- Fry the Arancini:
- Heat 3-4 inches of oil in a heavy-bottomed pan or deep fryer to 375°F (190°C).
- Fry 3-4 arancini at a time, turning occasionally, until golden brown (about 4 minutes).
- Remove with a slotted spoon and drain on a tray lined with paper towels.
- Season and Serve:
- Sprinkle with a little sea salt while still warm. Serve hot or at room temperature.
Notes
Leftover Risotto: This recipe is perfect for repurposing leftovers. Risotto with parmesan or saffron works especially well.
Cheese Alternatives: Try Gruyere or cheddar for a different flavor profile.
Oil Choice: Peanut or sunflower oil is ideal for frying due to its high smoke point.
Make-Ahead Option: Freeze the shaped, breaded balls and fry directly from frozen, adding 1-2 minutes to the cooking time.
- Prep Time: 30 mins
- Resting Time: 60 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2 arancini
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg