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Yields:
2 dz.
Prep Time:
10 mins
Total Time:
3 hrs
Creamy, crunchy, cheesy rice balls, arancini are the ultimate Italian street food that will be the first appetizer to disappear at any gathering. This fancy-sounding dish gets its name from the Sicilian word for “oranges;” but instead of zest or juice, these little golden orbs are stuffed with perfectly cooked rice and melty cheese. Yes, please.
Are arancini made from leftover risotto?
In order to make arancini, one must first have risotto. Any leftover risotto, as long as it firms up after chilling, should work with this breading and frying method. If the risotto still feels too runny to roll into balls, stir in some breadcrumbs to bind it. This recipe starts with a simple parmesan risotto that is spread out in a baking pan and quickly chilled. This does take some planning, but the risotto can easily be made the night before! This risotto also calls for arborio rice; sushi rice or another short-grain rice can be used in a pinch, but make sure it is short-grain! It has all this beautiful starch that makes the risotto irresistibly creamy.
What's inside arancini?
Dumplings, empanadas, pasties, tamales, samosas: one can find stuffed treats all around the world. They may be fried or baked or steamed or eaten as is. One thing they all have in common is that they can be filled with all sorts of goodies. Arancini are no different. Many recipes call for perfuming the rice balls with aromatic saffron and stuffing them with meat sauce, nuts, or vegetables. This recipe keeps it simple with a parmesan risotto stuffed with fontina cheese. Fontina can be replaced with any melty cheese such as Monterey jack or low-moisture mozzarella.
Do you deep fry arancini?
Arancini are usually breaded and deep fried. Simply pop them in the hot oil and they’re golden, crispy, and melty in no time! Using an instant-read or candy thermometer significantly eases the process of frying. Because this recipe uses only a two-step breading process (eggs and panko bread crumbs) these arancini work beautifully in an air fryer. Simply set the air fryer to 375 degrees, spray the arancini with cooking spray, and air-fry until golden, 8 to 10 minutes.
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Ingredients
For the risotto:
- 4 cups
chicken broth
- 4 Tbsp.
unsalted butter, divided
- 1/2
medium yellow onion, chopped
- 1
celery stalk, chopped
- 1 tsp.
kosher salt, plus more for sprinkling
- 1/2 tsp.
ground black pepper
- 1 cup
arborio rice
- 3
garlic cloves, minced
- 1/2 cup
dry white wine
- 1 cup
grated parmesan cheese, plus more to serve
- 1/4 cup
chopped fresh parsley, plus more to serve
For the Arancini:
- 4 oz.
fontina cheese or low-moisture mozzarella cheese
- 2 cups
panko breadcrumbs
- 2
large eggs
Vegetable oil, for frying
Marinara sauce, to serve
Directions
- Step 1For the risotto: In a medium saucepan over low heat, heat the chicken stock with 1 cup of water. Keep warm.
- Step 2In a large pot over medium heat, melt 2 tablespoons of the butter. Add the onion, celery, 1 teaspoon of salt, and black pepper and cook until the vegetables are tender and translucent, 3 to 5 minutes. Add the rice and cook until the rice is translucent around the edges, about 3 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the white wine and allow to reduce, stirring constantly, for 2 to 3 minutes. Stir ½ cup of the hot broth mixture into the rice mixture; cook, stirring constantly, until the liquid is almost absorbed, 3 to 5 minutes. Repeat the process until the rice is tender and creamy and all the liquid has been absorbed, 20 to 25 minutes total.
- Step 3Stir in the parmesan, the remaining 2 tablespoons of butter, and the parsley until well combined. Spread the risotto mixture evenly into a 9-inch by 13-inch pan. Cover the mixture with plastic wrap, pressing into the mixture so that it does not form a skin, and refrigerate for 1 hour or until cold.
- Step 4For the arancini: Cut the fontina into ½-inch pieces. Shape the cold risotto mixture into 1-inch balls (about 1 ½ tablespoons). Flatten each ball into a disk and press 2 cubes of the fontina into the center. Fold the edges of the risotto over the cheese to seal. Place them on a parchment-lined sheet tray. Cover arancini and chill for 30 minutes.
- Step 5Pour the panko breadcrumbs into a shallow dish. Whisk the eggs in a small bowl. Dip each risotto ball in the eggs, letting any excess egg drip off. Roll the ball in the breadcrumbs, firmly pressing the crumbs into the ball to create a solid coating. Return the balls to the baking sheet. Repeat to coat all of the balls.
- Step 6Heat 1 ½ inches of oil in a Dutch oven or large pot until a thermometer registers 325°F. Fry 6 of the balls at a time for 3 to 4 minutes or until golden brown and hot in the center. Drain arancini on paper towels. Sprinkle them with salt.
- Step 7Serve warm, sprinkled with parmesan and parsley, alongside warm marinara sauce.
Tip: Stir thawed frozen peas or chopped roasted vegetables into the risotto for a delicious way to enjoy your veggies!
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