arancini · from Sicily · Primi & Pasta
Ingredients (serves 4)
- 300 g risotto rice, e.g. Arborio or Carnaroli
- 800 ml chicken or vegetable stock
- 1 small onion, finely diced
- 60 g butter
- 100 ml dry white wine
- 50 g freshly grated Parmesan
- 2 eggs
- Salt
- Black pepper
- A pinch of saffron threads dissolved in a little warm stock. For the classic filling: 150 g ragù alla Bolognese
- 100 g young peas
- 100 g mozzarella in small cubes. For the vegetarian version simply use mozzarella cubes and a little basil. For breading: 150 g flour
- 3 beaten eggs
- 250 g breadcrumbs or panko
- Vegetable oil for deep-frying.
Preparation
- First, prepare a creamy risotto.
- Melt half the butter in a pot and sauté the onion until translucent.
- Add the rice and toast, stirring, for 2 minutes until the grains are translucent.
- Deglaze with the white wine and let it reduce.
- Gradually add the hot stock, stirring, until the rice has absorbed the liquid.
- After about 15 minutes, add the saffron stock and the remaining stock.
- The rice should be soft and creamy but still al dente.
- Stir in the remaining butter and the Parmesan.
- Season with salt and pepper.
- Spread the risotto on a baking tray lined with baking paper and let it cool completely, ideally in the fridge overnight.
- Shape the cold risotto into 8 to 10 portions, press a hollow into the centre, fill with a teaspoon of ragù, some peas and a mozzarella cube, and seal with more risotto into a ball about 6 to 7 cm in diameter.
- Coat the balls in flour, dip them in the beaten egg and roll them in the breadcrumbs.
- Press the coating firmly.
- Heat plenty of vegetable oil in a deep pot to 170 °C.
- Fry the arancini in batches for about 4 to 5 minutes until golden and crispy.
- Drain on kitchen paper and serve warm.
- They are also easy to prepare ahead and fry shortly before serving.