The epitome of southern Italian street food, arancini are small rice balls stuffed with mozzarella and peas, dredged in breadcrumbs and deep fried. Named for the "little oranges" they resemble, they explode with each crunchy, cheese-filled bite. We can thank the ancient Sicilians for this snack, made with rice and a few seasonings. Today it is found across Italy, from food carts to the finest restaurants, and the recipe can be customized with fillings from savory ragù to sweet gianduja. Next time you make a batch of risotto, save a serving for arancini.
Ingredients for 10 people
- 2 cups Carnaroli or Arborio rice
- 4 ounces yellow onion, finely diced
- 10 cups lightly salted water
- 6 tablespoons unsalted butter, cubed
- Zest of 1 lemon
- ¾ cup freshly-grated Parmigiano Reggiano DOP
- 2 ounces fresh mozzarella, cut into 20 ½-inch dice
- 20 peas
- 1 cup flour
- 1 egg, beaten
- ¼ cup panko breadcrumbs, passed through a sieve
- 1 cup extra virgin olive oil, plus more as needed
- Salt, to taste
How to make Arancini
- Bring a large pot with the 10 cups of water to a boil, and line a baking sheet with parchment paper.
- Place a saucepan over medium heat and add a drizzle of extra virgin olive oil. Add the diced onions and cook until tender. When the onions are translucent, add the rice and toast the grains for 5 minutes, stirring to coat them with the oil. Using a large ladle, add 1 cup of hot water until the rice is just covered, stirring continuously until the water is just above the surface of the rice and keeping the liquid at a consistent boil. Repeat until all the water is added and the risotto is cooked through.
- When the risotto is al dente, stir in the cubed butter, lemon zest and grated Parmigiano Reggiano DOP until thoroughly incorporated. Season with salt, to taste.
- Remove the pan from the heat and spread the risotto on the parchment-lined baking sheet to cool. Once cooled, roll portions of the risotto in your hands into balls of about 4 ounces. Stuff each one with a piece of mozzarella and a pea, sealing any holes.
- Place the flour, beaten egg and breadcrumbs in separate bowls. Coat each risotto ball first with the flour, then with the egg and finally with the breadcrumbs, then place it back on the baking sheet. Repeat until all the balls are thoroughly coated.
- In a large, heavy-bottomed skillet, heat 1 cup of extra virgin olive oil until almost smoking. Cook the arancini in the oil until golden brown all over. Remove each rice ball to a plate lined with paper towels to drain. Serve warm, topped with a sprinkling of grated Parmigiano Reggiano DOP.
