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Arancini, which translates to small oranges, is a delicious appetizer, made even better by taking your time when making the risotto. Risotto rice (in this case arborio) can be more difficult to cook than other rice because it has two different starches. Toasting the rice is essential. It hardens the exterior starch a bit to help with more even cooking. The goal isn’t to brown the rice, it is to remove any excess moisture readying it for the slow additions of liquid. Don’t rush the process. Settle in and enjoy the challenge.

Arancini

Rocco DiSpirito

Rocco DiSpirito

Category

Serves

4 to 6

Arancini are a great make ahead appetizer for a party. The risotto can be made in advance (or you can use leftover risotto), shaped into arancini and frozen.

For the Risotto

Ingredients

  • 4 cups chicken stock
  • Extra-virgin olive oil
  • 5 tablespoons unsalted butter
  • ½ small onion, finely diced
  • 1 sprig rosemary
  • 1 sprig thyme
  • ¾ cup arborio rice
  • Fine sea salt
  • ¾ cup dry white wine, such as Pinot Grigio
  • ¾ cup crushed San Marzano tomatoes or bottled tomato puree (passata)
  • Freshly ground black pepper
  • ¾ cup grated Parmesan cheese

Method

  1. In a small saucepan, heat the chicken stock over medium heat until it begins to steam. Set aside and keep warm.
  2. In a large sauté pan, heat enough olive oil to cover the bottom of the pan and 1 tablespoon of the butter over medium-high heat. Stir in the onion and cook until the onions are translucent, add the herbs and lower the heat to medium if needed to keep them from browning, 3 to 5 minutes. Add the rice and toast, stirring continuously, for 2 to 3 minutes. Season with salt and pour in the wine, stirring occasionally as the wine is absorbed into the rice.
  3. Add 1 cup of the hot stock, stirring continuously. The risotto should be simmering gently, you should see small bubbles in the stock as it is being absorbed into the rice slowly and consistently. Cook, stirring regularly and when almost all of the liquid has been absorbed into the rice, add the tomato and some more of the stock. Continue adding stock in increments until the risotto is perfectly al dente. To serve as risotto, this process will take about 30 minutes. For the arancini, continue cooking for a few minutes more until the rice is tender. Season to taste with salt and pepper. Add the remaining butter one tablespoon at a time and then the Parmesan. Stir to combine.
  4. Line a baking sheet with parchment paper and spread the risotto in an even layer over the paper. Transfer to the refrigerator to cool for about 1 hour.

For the Arancini

Ingredients

  • 2 large eggs
  • 1 cup panko or Italian seasoned bread crumbs
  • Fine sea salt
  • Risotto
  • 3 ounces mozzarella cheese, diced
  • Vegetable or other neutral oil, for frying
  • Marinara sauce, for serving

Method

  1. Set two shallow dishes. Beat the eggs in one of the dishes. Pour the bread crumbs in the other and season with salt to taste.
  2. Spoon about 2 tablespoons of the risotto into one hand and press into a disc. Put a few pieces of mozzarella in the center. Close up the risotto to encase the mozzarella. Press back and forth between your hands to compress, and shape into a ball. Repeat until all of the risotto and mozzarella are used. At this point, the arancini can be chilled or frozen to solidify the balls.
  3. When ready to serve, dip the arancini in the egg and toss in the bread crumbs, pressing them lightly to coat.
  4. Pour 2 to 3 inches of oil into a high-sided pot or Dutch oven and heat over medium-high heat to 350°F.
  5. Working in batches, fry the arancini, turning/rolling them often, until they’re golden brown, 5 to 6 minutes.
  6. Serve hot with marinara sauce for dipping.

In the Know

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