Go Back
#arancinasiciliana #arancinesiciliane #riceball #sicilianfood #sicilianfoodporn #arancine #arancina #arancinidiriso #cucinasiciliana #sicilianicreativi #arancinisiciliani #arancinosiciliano #arancino #arancini #spinach #spinachrecipes #arancinifattiincasa #spinachrisotto #madefromscratch

#Arancini di riso

Print Recipe Pin Recipe
Course Main Course, Side Dish
Cuisine Italian

Equipment

  • Equipment Needed: Large pot, frying pan, slotted spoon, mixing bowl, baking sheet, and parchment paper.

Ingredients
  

  • Ingredients
  • For the Risotto:
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth homemade or store-bought
  • 1 small onion finely chopped
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • For the Filling:
  • 1 cup mozzarella cheese cubed (or your preferred cheese)
  • Optional: cooked peas ham, or sautéed mushrooms
  • For Coating:
  • 1 cup all-purpose flour
  • 2 eggs beaten
  • 2 cups breadcrumbs preferably Italian-style
  • Oil for frying canola or olive oil works well

Instructions
 

  • Step 1: Prepare the Risotto
  • Heat the broth: In a saucepan, heat the chicken or vegetable broth over medium heat. Keep it warm but not boiling.
  • Sauté the onion: In a large pot, heat olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3-5 minutes.
  • Cook the rice: Add Arborio rice to the pot and stir for 1-2 minutes until the rice is well-coated with oil and slightly toasted.
  • Add broth gradually: Pour in a ladle of warm broth, stirring continuously until it’s mostly absorbed. Repeat this process until the rice is creamy and al dente (about 18-20 minutes). Add salt and pepper to taste.
  • Mix in cheese: Once cooked, remove the risotto from heat and stir in the grated Parmesan cheese. Spread the risotto on a baking sheet to cool for about 30 minutes.
  • Step 2: Form the Arancini
  • Prepare your workspace: Set up three bowls – one with flour, one with beaten eggs, and one with breadcrumbs.
  • Shape the rice balls: Once the risotto is cool, take a small handful (about the size of a golf ball) and flatten it in your palm. Place a cube of mozzarella (and any additional fillings) in the center, then fold the rice around it to form a ball. Ensure the filling is completely sealed.
  • Coat the balls: Roll each ball in flour, dip it into the beaten eggs, and then roll it in breadcrumbs, ensuring it’s fully coated.
  • Step 3: Fry the Arancini
  • Heat the oil: In a large frying pan, pour enough oil to cover the bottom, about 1 inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  • Fry the rice balls: Carefully place a few arancini in the hot oil, frying them in batches. Cook for about 3-4 minutes on each side until golden brown. Use a slotted spoon to remove them and place them on a paper towel-lined baking sheet to drain excess oil.
  • Step 4: Serve and Enjoy!
  • Serve the arancini warm with marinara sauce or your favorite dipping sauce. They’re best enjoyed fresh, but they can also be refrigerated and reheated in the oven.
  • Variations
  • Vegetarian: Use spinach and ricotta as a filling for a lighter option.
  • Meat lovers: Add cooked ground beef or sausage to the filling for added flavor.
  • Spicy: Incorporate jalapeños or a spicy cheese into the mix for a kick!