How to Make Arancini
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Crispy, pillowy rice balls of fried heaven.
by Erin Henderson
Whenever I go out to eat, if there’s arancini on the menu, it’s guaranteed I’m ordering it.
Arancini – little rice balls (if in Rome) or cones (if in Sicily) of left-over risotto and stuffed with mozzarella, peas, and even sometimes meat sauce – are delectable little morsels that are crispy on the outside and gooey on the inside. Often served with some kind of tomato sauce, these are irresistible.
Risotto is one of my, in-a-pinch, don’t-know-what-else-to-cook, pantry staple dinners. I probably make some version (butternut squash in fall, topped with braised beef in winter or, right now in spring, lemon and sweet pea with or without scallops) a few times a month.
And because arancini are the love child of risotto, I intentionally make extra rice just to have leftovers so I can make these beautiful little bites.
How many arancini you get depends on how much risotto you have to work with. I generally have about 2 cups of left over risotto, which makes for 5-6 almost-tennis ball sized arancini, or 8-10 golf ball sized arancini. I, however, find the bigger balls easier to work with. Do with that tidbit of info, what you will.
A quick note on frying. It can make some cooks nervous, including me, working with all that hot oil. I find it’s reassuring to use a deep pot to give yourself lots of room and to heat the oil over medium, or maybe even medium low, depending on how hot your stove top gets. NEVER on high.
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Arancini
Makes: 5-10, depending on size
Chef level: easy
Special equipment: candy thermometer, spider (or large, perforated scoop with a long handle)
Ingredients:
- 2 cups left-over risotto
- Dime-sized cubes of mozzarella, how many cubes depends on how many balls you are making
- 1 cup all-purpose flour
- 1 egg beaten
- 1 cup breadcrumbs
- 1000 ml canola oil, for frying
- Tomato or marinara sauce for serving
How to Make It:
- In a large, deep sauce pot pour in the oil – it should come up about 2 inches from the bottom.
- Heat the oil over medium heat until a candy thermometer reads 350°F. (This takes about 15 minutes or so to heat to temperature so you can prep almost everything while waiting.)
- Prepare a bowl of warmish water for dipping your hands (it’s easier to roll the arancini with slightly wet hands – the rice doesn’t stick as easily.)
- Prepare a baking tray with parchment paper and set aside.
- Taking a bit of risotto, press it into the palm of your hand. Place a square of mozz into the centre and press another bit of risotto on top, rolling it into a ball.
- Place the rolled arancini on the parchment-lined baking tray.
- Keep doing this until all the arancini are rolled out.
- Place the baking tray in the freezer for 10 minutes to firm up the balls.
- Prepare three bowls: flour, egg, breadcrumbs.
- When ready, remove your arancini from the freezer and roll in flour. Dip in egg and allow excess to drip off. Now roll in breadcrumbs until well covered. Place back on the baking tray.
- When all arancini are done getting coated in the flour-egg-breadcrumb mixture, return to the freezer for another 10 minutes or until the oil has reached 350°F.
- Place the cold arancini on the spider and gently lower to the hot oil (the temperature of the oil will come down, that’s ok), it should be actively bubbling with little, sizzling bubbles. Allow to fry until deep golden, about 2-3 minutes, gently turn over and fry the other side until golden.
- Remove from oil and place on paper towel.
- Serve warm with marinara sauce for dipping.
Wine Pairing:
Chianti Classico is a natural for this. The bright acidity in the wine works to break up the richness of the cheese and fried outer coating, while the red fruit in the wine is brightened by the mildly salty tang of the arancini.