Italy Arancini (Fried Rice Balls)
Arancini, which translates to "little oranges" in English, are an ingenious solution for using leftover risotto. It is believed that the recipe was brought to Sicily in the 10th century by Arab traders who introduced rice to the island. Stuffed with savory fillings, these deep-fried rice balls were the perfect high-energy lunch for sea-faring fishermen and farmers in the fields. Arancini can be filled with countless ingredients, but the classic Sicilian version relies on a meat-and-tomato ragú and mozzarella cheese. The Italians contend that for a successful risotto, the cook must refrain from stirring the dish too much, so that the rice retains its "soul.”
Prep Time
20 minutes
+ 2 hours 20 minutes resting
+ 2 hours 20 minutes resting
Cook Time
2 hours
Total Time
4 hours 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) extra virgin olive oil
- 1 small red onion, minced
- 1½ cups (285 g) Arborio rice
- 3 cups (700 ml) chicken broth
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 Tbsp (30 ml) grated parmesan cheese
- 2 Tbsp (30 ml) extra virgin olive oil
- 1 small yellow onion, minced
- 1 small carrot, minced
- 3 oz (85 g) ground beef
- 3 oz (85 g) ground pork
- 1 cup (240 ml) tomato sauce
- 2 tsp (10 ml) tomato paste
- 1¼ cup (141 g) mozzarella, chopped into small chunks
- 2 eggs, beaten
- 2 Tbsp (30 ml) milk
- 1 cup (240 g) breadcrumbs
- Basil leaves, for garnish (optional)
Directions
- Risotto:
In a pot, over medium-high heat, heat olive oil, add red onion, and sauté for around 5–6 minutes, until tender. - Add rice to pot and mix for 1 minute with a wooden spoon until rice begins to crackle.
- Pour in wine and continue to simmer, stirring constantly, until rice has absorbed all the wine.
- Pour in broth and stir in saffron, salt, and pepper, and bring broth to a boil.
- Reduce heat to medium-low and simmer, stirring occasionally, until rice is tender and liquid has evaporated, around 10–15 minutes.
- Let rice sit for 5 minutes before removing lid and stirring in parmesan.
- Season to taste with salt and pepper.
- Spread rice evenly onto a platter or baking dish and allow it to cool to room temperature.
- Cover rice with foil or plastic wrap and refrigerate for at least 2 hours (or overnight).
- Ragú:
In a saucepan over medium-high heat, heat olive oil and add onions, carrots and celery. - Stirring often, sauté vegetables for around 10 minutes, until tender.
- Stir in beef and pork and simmer for another 10 minutes, until meat is nicely browned.
- Add tomato sauce and tomato paste.
- Reduce heat to medium-low and simmer for around 45 minutes, stirring occasionally, until sauce is thick and well blended.
- Transfer sauce to a bowl and let cool. Store in the refrigerator.
- Coating:
In a bowl, whisk together eggs and milk until smoothly blended. - Place bread crumbs and flour in separate bowls, next to the egg batter.
- Assembly and Cooking:
Remove rice from refrigerator. - Scoop 1 tablespoon (15 ml) of rice mixture into the palm of your hand and press into a round disk.
- Using a teaspoon, spoon the chilled ragú filling into the center of the disk and then add a small chunk of mozzarella.
- Fold rice around ragú and cheese, enclosing the filling and forming a small and smooth ball.
- Coat each rice ball lightly with flour, dip into egg-milk mixture, then dredge in bread crumbs until thoroughly coated.
- Transfer each coated ball to a platter or baking dish.
- Repeat process until all rice balls have been coated, then refrigerate for 20 minutes, until rice balls are firm.
- In a deep-fryer or heavy saucepan, heat cooking oil over medium-high heat to 360°F (180°C).
- Working in batches, gently plunge risotto balls into oil and fry for around 3–4 minutes, until arancini are crisp and golden.
- With a slotted spoon, remove arancini and drain on paper towels.
- Serve hot with basil leaves for garnish if desired.
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