Arancini Recipe | How to Make Arancini di Riso

Read also:

• Sicilian Cannoli Recipe
• Pasta alla Norma Recipe
• Sarde a Beccafico Recipe | Sicilian Stuffed Sardines
• Pasta with Sardines | Pasta con le Sarde

How to Make Arancini Recipe

• Prep Time: 60 Min+ the cooling time for the rice
• Cook Time: 45 Min
• Servings: 10 arancini

Arancini Ingredients

The Rice:

• 500 g (2 3/4 cups) of vialone nano rice
• 1/4 teaspoon of saffron (powder or crushed threads)
• 30 g (1/4 stick) of unsalted butter
• 100 g (1 cup) of grated Parmigiano cheese
• 1,2 liter (5 cups) of water
• 5 g (1 teaspoon) of coarse salt

The Meat Sauce Filling:

• 1 little onion
• 1 celery stalk
• 1 medium carrot
• 100 g (3,5 oz) of ground pork
• 100 g (3,5 oz) of ground beef
• 200 ml (4/5 cup) of tomato passata. You can try Italian Passata rustica by Sanniti or make it with our tomato passata recipe
• 100 g (3,5 oz) of peas (fresh or frozen)
• 60 g (2 oz) of caciocavallo cheese or mozzarella
• 50 ml (1/5 cup) of dry red wine
• 2 tablespoons of extra virgin olive oil
• Fine salt
• Freshly ground black pepper

The Ham and Mozzarella Filling:

• 30 g (1 oz) of ham
• 60 g (2 oz) of mozzarella cheese

For Breading and Frying:

• 200 g (1 1/4 cups) of all purpose flour
• 300 ml (1 1/4 cups) of water
• 1/3 teaspoon of salt
• 300 g (2 3/4 cups) of breadcrumbs
• 2 liters (8 1/2 cups) of oil for frying

Step 1) – You’ll need a high-sided non-stick pan to cook the rice. Add the water and salt. Strictly stick to the doses given. Bring to a boil. Then add the rice.

The rice must completely absorb the water. It’ll take about 15 minutes. This will allow the starch to remain fully in the pot so you’ll get a rather dry and compact rice.

Now dissolve the saffron in very little hot water and add it to the cooked rice.

Step 2) – Mix thoroughly with a wooden spoon, then add the butter cut into small pieces.

Step 3)- Add Parmigiano and stir. Season with salt if necessary (taste it!). Now you have made a creamy and starchy saffron risotto. Place it on a large plate or tray.

Step 4) – Level it carefully with a wooden spoon and then cover with cling film (it’ll prevent the rice surface from drying out and crusting). Now the rice has to cool down so let it do it out the fridge for at least 2 hours.

Arancini Recipe: How to Make Meat Sauce Filling

Step 5) – In a non-stick frying pan, sauté the diced carrot, celery and onion in 2 tablespoons of extra virgin olive oil for 2 minutes.

Then add the ground meat. Cook over high heat, stirring occasionally, for 2 to 3 minutes.

Step 6) – Then add the red wine and let it evaporate over high heat. Finally add the tomato passata.

Step 7) – Leave to simmer, covered with a lid, for about 30 minutes.

If you are using fresh or frozen peas, add them after about 10 minutes. For canned peas instead, wash them thoroughly and add them after 20 minutes.

If the meat sauce is getting too dry, add 2 tablespoons of water. Season with salt and pepper. The meat sauce is ready. Set aside.

Arancini Recipe: How to Mold Italian Rice Balls

Now we are going to show you how to mold Italian rice balls with your hands.

TRICK: Keep a bowl full of water next to you: wet hands will help you give the arancini the desired shape.

Step 8) – Place one hand to form a basin, as if you would like to collect water. Put the rice in a palm, flatten it with your other hand, creating a hole. Now place the meat sauce.

Step 9) – Add 2/3 pieces of caciocavallo cheese or mozzarella, as you prefer. Now close the arancini with more rice. Keep adding rice till you form a ball.

Step 10) – You can give different shapes to the arancini, depending on the filling, to distinguish them before serving. We chose a conical shape for the arancini with meat sauce and peas, and a round shape for the arancini with ham and mozzarella cheese.

To give the arancini a cone shape, do like this: reach your hands in prayer, with your palms always concave and turn the rice ball in your hands. Doing so, wet often your hands, it’ll be easier. Then, with the lower part of the palms, give a slight push upwards in order to shape the flat base of the arancini.

Arancini with Ham and Mozzarella

Step 11) – Cut ham and mozzarella into small pieces.

Step 12) – Follow the same steps. Fill the hollow you have created in the rice with prosciutto and mozzarella. Add rice until the rice ball is completely closed.

Step 13) – Now, with the help of your (wet) hands, give it a round shape.

Remember that the round or cone shape is only for distinguishing arancini of different flavors. If you opted for only one flavor, of course the ball is the easiest shape.

Once you’ve made all the arancini, you can keep them in the fridge for 2 – 3 days (or freeze them) before frying.

How to Bread and Fry Arancini

Step 14) – Make a batter with water, flour and a pinch of salt. Then dip the arancini, one by one, in the batter, taking care to cover them entirely.

Then roll them in the breadcrumbs, pressing lightly with your fingers to make it stick well to the arancini.

Step 15) – For frying, choose a pot with high sides, in which to deep-fry in plenty of vegetable oil (2 arancini at a time) when the oil is ready at 175°C (350 F).

You can find out the perfect temperature with a kitchen thermometer or by dipping a toothpick: if it creates many little bubbles, the oil is ready!

Step 16) – Fry for about 2 minutes or till the arancini take on a golden color. Drain on paper towels and enjoy!