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.
Ingredients
- 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)
📝 Make Ahead
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.
Instructions
- Make risotto: toast rice in oil, add wine until absorbed, then ladle in broth gradually, stirring until creamy
- Off heat, stir in Parmesan and 1 beaten egg
- Spread on sheet pan and refrigerate until completely cold, at least 2 hours
- Scoop golf ball-sized portions, press cube of mozzarella into center, and form into balls
- Set up breading station: flour, remaining beaten egg, breadcrumbs
- Roll each ball in flour, dip in egg, coat in breadcrumbs
- Heat 3 inches oil to 350°F
- Fry in batches until deep golden brown, about 4-5 minutes
- Drain on paper towels
- Serve hot with marinara sauce
💡 Pro Tips
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.
📜 History
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.