Italian – Arancini

Arancini are traditional Italian rice balls that are typically stuffed with a variety of fillings and then coated in breadcrumbs and fried until golden and crispy. Originating from Sicily, arancini are a popular street food and appetizer throughout Italy, particularly in the south. Their name, which means “little oranges” in Italian, comes from their round shape and golden color, which resembles an orange.

Key Features of Arancini:

Base:
- Risotto Rice: The base of arancini is cooked rice, often prepared in a risotto style, which makes the rice sticky enough to form into balls. The rice is typically seasoned with saffron or broth to add flavor.
Fillings:
- Arancini are commonly filled with a variety of ingredients, which may include:
  - Ragù (a meat sauce with minced beef or pork, tomatoes, and sometimes peas).
  - Mozzarella cheese (often paired with ragù or other fillings).
  - Ham and cheese (a more straightforward filling).
  - Spinach and ricotta (for a vegetarian version).
Coating:
- After the filling is placed inside the rice, the rice balls are rolled into round shapes, then dipped in flour, followed by beaten eggs, and finally coated in bread crumbs for a crispy exterior.
Frying:
- The breaded rice balls are deep-fried in hot oil until they turn golden brown and crispy on the outside, while the rice inside remains soft and creamy.
Size:
- Arancini can vary in size, but they are typically the size of a small ball, around the size of a tangerine (hence the name “arancini”).

Common Varieties of Arancini:

Arancini alla Siciliana: This is the most traditional version, often filled with ragù, peas, and mozzarella.
Arancini di Riso con Mozzarella e Prosciutto: A simpler version filled with just mozzarella and prosciutto (ham).
Arancini alla Norma: A variation inspired by the classic Sicilian pasta dish Pasta alla Norma, filled with eggplant and ricotta.
Arancini al Burro: A type of arancini that is stuffed with a creamy bechamel sauce or cheese filling, sometimes without the ragù.

Flavor Profile:

Crispy and Golden: The exterior is crispy and crunchy due to the breadcrumb coating and frying process.
Creamy and Savory: The inside, made from rice, is creamy and savory, with the flavor of the filling infusing every bite. The combination of cheese, sauce, and rice gives arancini a rich taste.

How to Make Arancini:

Ingredients:

2 cups risotto rice or short-grain rice (like Arborio)
4 cups broth (vegetable or chicken, depending on preference)
1/2 cup Parmesan cheese, grated
1 cup mozzarella (or other filling like ham, peas, or ragù)
Olive oil or vegetable oil (for frying)
Breadcrumbs (for coating)
2 eggs (beaten, for dipping)
Flour (for dredging)
Salt and pepper (to taste)

Instructions:

Cook the Rice: Prepare the rice by cooking it in the broth, just like making risotto. Once the rice is cooked and tender, allow it to cool slightly. Stir in Parmesan cheese, and season with salt and pepper.
Form the Rice Balls: Once the rice has cooled enough to handle, take a small portion of rice and flatten it into your palm. Place a spoonful of mozzarella, ragù, or your chosen filling in the center and then mold the rice around it to form a ball.
Bread the Arancini: Roll each rice ball first in flour, then dip it in beaten eggs, and finally coat it in bread crumbs to create a crisp crust.
Fry the Arancini: Heat oil in a deep frying pan to about 350°F (175°C). Fry the arancini in batches for about 3-4 minutes, or until golden brown and crispy.
Drain and Serve: Remove the arancini from the oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately, often with a side of marinara sauce for dipping.

Serving Suggestions:

Appetizer: Arancini are often served as an appetizer or snack at Italian restaurants and street food markets.
With Sauce: They can be served with a simple tomato sauce or marinara sauce for dipping.
Accompaniments: Often paired with fresh salads or sautéed greens.

Fun Facts:

Arancini are not only a Sicilian treat, but they are also enjoyed throughout southern Italy, with different regions putting their own spin on the fillings.
The concept of stuffing rice balls and frying them is an ancient one, and variations can be found in other cuisines like Middle Eastern kibbeh and Indian koftas.