📝 About This Recipe
Transport your senses to the sun-drenched streets of Sicily with these exquisite Arancini, the crown jewel of Italian street food. These golden, crispy globes feature a fragrant saffron-infused risotto exterior that encases a molten center of buttery mozzarella and savory peas. Perfectly breaded and fried to a shatteringly crisp finish, they offer a sophisticated balance of textures and a rich, comforting flavor profile that is simply irresistible.
🥗 Ingredients
The Risotto Base
- 2 cups Arborio or Carnaroli rice (high-starch short-grain rice is essential)
- 5 cups Chicken or Vegetable stock (kept warm on the stove)
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 teaspoon Saffron threads (crushed and bloomed in a tablespoon of warm water)
- 2 tablespoons Unsalted butter (at room temperature)
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- 1 Shallot (very finely minced)
The Filling
- 4 ounces Fresh Mozzarella (cut into 1/2-inch cubes)
- 1/3 cup Frozen baby peas (thawed and patted dry)
The Breading & Frying
- 1 cup All-purpose flour (for the dredging station)
- 3 Large eggs (beaten with a splash of water)
- 2 cups Fine breadcrumbs or Panko (unseasoned)
- 1 quart Neutral oil (for frying, such as vegetable or canola)
- 1 pinch Sea salt (for finishing)
👨🍳 Instructions
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1
Sauté the shallots in a large pan with a drizzle of oil until translucent. Add the rice and toast for 2-3 minutes until the edges are transparent but the center is white.
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2
Deglaze the pan with the white wine, stirring constantly until the liquid is fully absorbed by the rice.
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3
Begin adding the warm stock one ladle at a time. Stir frequently to release the starches, only adding more stock once the previous ladle has been absorbed. This should take about 18-20 minutes.
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4
When the rice is al dente, stir in the saffron water, butter, and grated Parmigiano-Reggiano. The rice should be thick and creamy, not runny.
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5
Spread the risotto onto a large baking sheet in a thin layer. Let it cool to room temperature, then refrigerate for at least 2 hours (or overnight) to allow it to firm up.
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6
Once chilled, take a small handful of rice (about 3 tablespoons) and flatten it into a disc in your palm.
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7
Place a cube of mozzarella and 2-3 peas in the center. Gently fold the rice around the filling to form a smooth, tight ball about the size of a small orange.
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8
Set up your breading station: one bowl of flour, one bowl of beaten eggs, and one bowl of breadcrumbs.
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9
Dredge each ball lightly in flour, dip into the egg wash to coat completely, and then roll in breadcrumbs until evenly covered.
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10
Heat 2-3 inches of oil in a deep pot to 350°F (175°C). Use a thermometer to ensure the temperature stays consistent.
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11
Carefully lower 3-4 arancini into the oil at a time. Fry for 4-5 minutes, turning occasionally, until they reach a deep golden brown color.
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12
Remove with a slotted spoon and drain on a wire rack or paper towels. Sprinkle immediately with a touch of sea salt.
💡 Chef's Tips
Always use chilled risotto; warm rice will fall apart during the shaping and frying process. Wet your hands slightly with water when shaping the balls to prevent the rice from sticking to your skin. Don't overcrowd the frying pot, as this drops the oil temperature and results in greasy, soggy arancini. If the mozzarella isn't melting fully, you can keep the finished arancini in a 300°F oven for 5 minutes before serving. For a flavor twist, add a teaspoon of lemon zest to the breadcrumbs for a bright, citrusy finish.
🍽️ Serving Suggestions
Serve warm with a side of classic spicy Marinara sauce for dipping. Pair with a crisp, chilled glass of Etna Bianco or Vermentino wine. Accompany with a simple arugula salad dressed in lemon and olive oil to cut through the richness. Arrange on a wooden board with fresh basil leaves and lemon wedges for a rustic appetizer presentation. Serve as a side dish to a light minestrone soup.