Arancini
Arancini is one of my favourite Italian foods, that originated in one of the most beautiful parts of Italy - Sicily.
For some reason I always found making Arancini super daunting, however after lots of research and developing this recipe I have found they are actually quite easy, they just take time!
This is a recipe to make when you’ve got plenty of time, as the risotto needs to sit in the fridge overnight before rolling them into balls before frying. So with this recipe, prep time is key!
My favourite filling is pea & bolognese and of course cheese. They are so delicious!
I have a full video on how-to on my Instagram if you get stuck, so make sure to check it out!
Prep Time: 1 hour + overnight and then another hour to roll
Cooking Time: 1 hour for the filling, 20 min for frying
Serves: 6 large Arancini
Ingredients:
Risotto:
25g butter
1 onion, finely diced
2 garlic cloves crushed
1/2 cup dry white wine
2 cups Arborio rice
1.5L beef stock
40g butter
1/2 cup parmesan, finely grated
Bolognese Filling:
Olive oil
2 garlic cloves crushed
1 onion, finely diced
1 TSP Italian herbs
250g pork & veal mince (sub beef)
1/2 cup white wine
400g Passata
2 TBS tomato paste
1 TBS brown sugar
1/2 TBS vegeta
1 cup frozen peas
Assembling & frying:
2 cup bread crumbs
1 cup plain flour
3 eggs and dash of milk
Mozzarella
2L Vegetable oil to fry
Method:
Risotto:
Heat pan to a medium heat and add some olive oil
In a small pot, bring the stock to a simmer
Add 25g butter and cook until melted
Add onion and garlic and cook for a few minutes until softened
Add in the wine and cook until reduced
Add in the rice and stir to combine, cook for 1 minute
Add in the warmed stock, 1 cup at a time stirring until the liquid is absorbed. Continue until you use up all the stock and the risotto should be edible - if it’s not ready yet, turn the heat down low and let it cook a little longer.
Add in the remaining 40g of butter and parmesan and stir until melted through
Let it cool and then transfer to a bowl, cover and let it sit overnight in the fridge
Bolognese filling:
Wet your hands and keep a bowl nearby of water
Using about a tennis ball size of risotto, hollow out the inside using your thumb, turning until there is a hole in the middle.
Add some shredded mozzarella and then a tablespoon of sauce
Grab about a tablespoon of risotto and using your hands flatten into a disc and then mould onto the base of the arancini to close up and cover the filling. Continue to add more rice if you need to close the gaps.
Mould into shape in your hands and ensure it is closed up.
Continue until you have used up all filling. Place on a lined baking tray and let them sit in the fridge for 1-2 hours
Toss in the flour, egg mixture and breadcrumbs
Frying:
Heat a pot of oil over a high heat until 180c or a skewer bubbles when you put it in.
Fry arancini (2 at a time) for about 6-8 minutes until they are golden all over.
Continue to turn them if they are not submerged in oil
Serve on a base of sauce and enjoy!
