Arancini is a risotto-style rice ball stuffed with cheese, meat or seafood. It is rolled in breadcrumbs and fried to have a golden crispy outside with a creamy rich inside.
I make this recipe a little easier by mixing the rice and meat mixture along with lots of grated parmesan. I then stuff a bit of mozzarella in the middle of each ball for a little extra cheesiness. These arancini can be made a few days ahead of time and then breaded and fried right before serving. I like serving the arancini with my favorite marinara sauce for dipping.
|
|
|
Yields 25 to 30 (3-inch round) arancini
6 cups water
2 teaspoon kosher salt
1 tablespoon butter
3 cups short grain rice
2 tablespoons olive oil
½ teaspoon crushed red pepper flakes
3 cloves minced garlic
1 pound lean ground beef
½ pound hot Italian sausage
2 cups grated Parmesan cheese
½ cup frozen peas (optional)
½ teaspoon fresh ground pepper
2 cup grated mozzarella cheese
1 ½ cups flour
2 eggs
1/3 cup water
3 cups Italian breadcrumbs
6 cups of vegetable oil for frying
1. In a medium to large pot, bring 6 cups of water to a boil. Add in 1 teaspoon of salt, the butter and rice. Bring the rice back up to a boil, stir, reduce the heat and cover. Cook the rice covered, over low heat for 10 to 12 minutes or until all the water has evaporated.
2. Remove from heat and allow the rice to steam in the covered pot for
7 to 10 minutes.
3. While the rice is steaming, heat a heavy nonstick skillet over medium heat. Add in the olive oil, crushed red pepper flakes and garlic. Saute for 10 to 15 seconds and then add in the ground beef and Italian sausage.
4. Once the meat is cooked, drain it in a strainer and return to the skillet. Fold in the steamed rice and add in the grated Parmesan cheese, peas, remaining salt and pepper. Pour the rice mixture out onto a line baking sheet to cool completely.
5. Once the rice mixture has cooled, line another baking sheet with parchment. Use a tablespoon or small cookie scoop and portion out the rice mixture to make a 3-inch round disk. Place a teaspoon of the grated mozzarella in the center of the disk, and then close up the sides to form a ball. Repeat until all of the mixture is used.
6. Once all of the mixture is formed into balls, set up an assembly line to bread them. Place the flour in a shallow baking dish. In a second shallow dish, beat the eggs and remaining water to make an egg wash. Finally, in a third shallow dish, pour in the Italian breadcrumbs.
7. Roll each ball in the flour, then in the egg wash, and finally in the breadcrumbs to coat completely. Place back on the baking sheet.
|
|
|
8. In a heavy, deep Dutch oven, pour the vegetable oil and heat it over medium-high heat to 300 F. Line a cooling rack with paper towels and begin frying the arancini a few at a time. Fry them for 3 to 4 minutes or until golden.
9. Remove the arancini with a slotted spoon and place them onto the lined cooling rack to drain. Preheat the oven to 325 degrees and place the arancini onto a baking sheet. Place them into a preheated oven to keep warm until you are ready to serve. Serve the arancini warm with your favorite marinara sauce for dipping.
This article was originally published in the March 2024 issue of 225 magazine.