📝 About This Recipe
Transport yourself to the sun-drenched streets of Sicily with these exquisite Arancini, the crown jewel of Italian street food. These 'little oranges' feature a core of luscious, saffron-infused risotto wrapped around a molten center of mozzarella and savory ragù, all encased in a shatteringly crisp golden crust. Perfectly balanced between creamy and crunchy, they are a testament to the art of transforming simple rice into a sophisticated culinary masterpiece.
🥗 Ingredients
The Saffron 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)
- 4 tablespoons Unsalted Butter (cold and cubed)
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- 1/2 teaspoon Saffron Threads (steeped in a tablespoon of warm water)
- 1 Shallot (finely minced)
The Filling
- 4 ounces Fresh Mozzarella (cut into 1/2-inch cubes and patted dry)
- 1/4 cup Frozen Peas (thawed)
- 1/2 cup Cooked Bolognese or Ragù (must be thick and chilled)
The Breading and Frying
- 1 cup All-purpose Flour
- 3 large Eggs (beaten with a pinch of salt)
- 2 cups Panko Breadcrumbs (gives a superior crunch compared to traditional crumbs)
- 1 quart Neutral Oil (for frying, such as vegetable or canola oil)
👨🍳 Instructions
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1
In a large saucepan, melt 2 tablespoons of butter over medium heat. Sauté the minced shallot until translucent, about 3 minutes.
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2
Add the Arborio rice to the pan and toast for 2 minutes, stirring constantly until the edges are translucent but the center is still white.
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3
Deglaze the pan with white wine, stirring until the liquid has been fully absorbed by the rice.
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4
Begin adding the warm stock one ladle at a time. Stir frequently, allowing each ladle to be absorbed before adding the next. This process should take about 18-20 minutes.
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5
When the rice is al dente, stir in the saffron water, remaining butter, and Parmigiano-Reggiano. The rice should be thick and creamy, not runny.
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6
Spread the risotto onto a large rimmed baking sheet in a thin layer. Let it cool to room temperature, then refrigerate for at least 2 hours (or overnight) until completely firm.
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7
Once the rice is chilled, set up your breading station: one bowl of flour, one bowl of beaten eggs, and one bowl of panko breadcrumbs.
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8
Scoop about 3 tablespoons of cold risotto into your palm. Flatten it into a disk, then place a small spoonful of ragù, a few peas, and a cube of mozzarella in the center.
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9
Carefully fold the rice around the filling, shaping it into a ball roughly the size of a small orange. Ensure there are no gaps for the cheese to leak out.
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10
Dredge the ball in flour, dip it thoroughly in the egg wash, and finally coat it evenly with panko breadcrumbs, pressing gently to adhere.
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11
Heat the oil in a deep pot to 350°F (175°C). Use a thermometer to ensure the temperature stays consistent.
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12
Fry the arancini in batches of 3 or 4 for about 4-5 minutes, turning occasionally, until they reach a deep golden-brown color.
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13
Remove with a slotted spoon and drain on paper towels. Sprinkle immediately with a touch of sea salt while hot.
💡 Chef's Tips
Always use chilled risotto; warm rice will fall apart during the shaping process. Wet your hands slightly with water when shaping the balls to prevent the rice from sticking to your skin. Don't overstuff the centers, as this can cause the arancini to burst during frying. If you don't have saffron, you can use a teaspoon of turmeric for color, though the flavor profile will change slightly. Use a high-smoke point oil like canola or peanut oil to ensure a clean, crisp fry without burnt flavors.
🍽️ Serving Suggestions
Serve hot with a side of warm marinara sauce for dipping. Pair with a crisp, chilled glass of Sicilian Etna Bianco or a dry Prosecco. 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 extra grated parmesan for a rustic appetizer look.