Arancini
Sicily beloved street food: golden orbs of saffron-tinted risotto stuffed with ragu, peas, and melting mozzarella, fried to crackling perfection. Their name means little oranges, describing their golden appearance.
- 2 cupsarborio rice
- 4 cupschicken broth(warm)
- 0.5 cupwhite wine
- 0.5 cupParmesan(grated)
- 2 largeeggs(beaten, divided)
- 4 ozmozzarella(cut into 1/2-inch cubes)
- 1 cupall-purpose flour
- 2 cupspanko breadcrumbs
- vegetable oil(for frying)
- marinara sauce(warm, for serving)
Risotto must be made ahead and chilled - warm rice won't hold shape. Formed balls can be breaded and frozen up to 1 month. Fry from frozen, adding 2 minutes.
- 1Make risotto: toast rice in oil, add wine until absorbed, then ladle in broth gradually, stirring until creamy
- 2Off heat, stir in Parmesan and 1 beaten egg
- 3Spread on sheet pan and refrigerate until completely cold, at least 2 hours
- 4Scoop golf ball-sized portions, press cube of mozzarella into center, and form into balls
- 5Set up breading station: flour, remaining beaten egg, breadcrumbs
- 6Roll each ball in flour, dip in egg, coat in breadcrumbs
- 7Heat 3 inches oil to 350°F
- 8Fry in batches until deep golden brown, about 4-5 minutes
- 9Drain on paper towels
- 10Serve hot with marinara sauce
Day-old risotto works best - fresh is too wet. Compact the rice firmly around cheese or it will leak. Double-breading creates extra crispy shell. Oil must be hot enough or rice absorbs too much fat. The mozzarella should be stringy-melty inside.
Originated in 10th-century Sicily during Arab rule when rice and saffron were introduced to the island. Regional variations: Palermo makes them round while Catania shapes them into cones to resemble Mount Etna. Breading added later to improve portability. In Palermo, Syracuse, and Trapani, arancini traditionally eaten on December 13th for Feast of Saint Lucy.