Arancini Recipes

ARANCINI

Steps:

• Prepare the risotto: In a medium saucepan, melt 2 tablespoons butter over medium. Add onion, garlic and Italian seasoning. Season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in rice until coated, about 1 minute, then add wine. Cook, stirring frequently, until absorbed, about 1 minute.
• Stir in 1/2 cup stock. Cook, stirring frequently, until stock is almost absorbed, about 4 minutes. Repeat with remaining stock, adding 1/2 cup at a time and stirring until absorbed before adding the next cup, about 15 minutes.
• Once all the stock has been absorbed - the rice should be tender but still slightly toothsome and the risotto creamy - stir in the Parmesan, the remaining 2 tablespoons butter and parsley. Season to taste with salt and pepper. Transfer to a parchment-lined baking sheet, spread out in an even layer and let cool, at least 20 minutes. Cover tightly in plastic wrap (or transfer to a lidded container) and refrigerate until thoroughly chilled, at least 1 hour or up to 2 or 3 days.
• Once the risotto is chilled, slice it into about 24 even portions. Working with one at a time, gently roll each into a ball, then press between your palms to flatten slightly. Press one cube of mozzarella into the center and shape the risotto up and over it, sealing the cheese in the center. Roll the ball in your palms until round. Repeat with remaining risotto balls. (If you're not planning to fry them right away, arrange them on a small baking sheet in a single layer, cover and refrigerate until cooking, up to 2 or 3 days in advance. If the risotto mixture isn't cold, it can fall apart in the hot oil.)
• In a medium saucepan, heat the oil over medium. (If you have a candy thermometer, now is a good time to use it: Heat the oil to about 350 degrees.)
• Prepare the breading: Add the flour to a shallow bowl, then add the eggs to another shallow bowl and beat the eggs to combine. In a third bowl, combine the panko and Italian seasoning, if using, with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine.
• Working with one arancini, roll it first in the flour, shaking off any excess, then in the egg, then in the panko, taking care to coat it on all sides with each roll. Transfer to a clean baking sheet. Repeat with the remaining arancini.
• Fry the arancini in batches, leaving at least one inch between each ball, until golden and crisp on the outside, about 5 minutes. (By the time the crust crisps, the cheese filling will melt.) Transfer to a paper-towel-lined baking sheet and repeat with remaining arancini. (If the crust is cooking to quickly, you can turn off the heat momentarily and continue to cook in the oil, which will maintain residual heat. Turn the stove back on if needed.)
• Spoon warmed tomato sauce onto small plates or into bowls and top with warm arancini, or set sauce in a bowl for dipping and arrange arancini on a serving platter. Sprinkle arancini with finely grated Parmesan and more parsley, if desired.

ARANCINI

Steps:

• For the rice: Bring 12 cups water to a boil and add rice. Reduce the heat and cook until the rice is sticky (a little overdone).
• Mix the rice with Parmesan, pecorino and butter, then cool.
• For the sauce: Saute red onion in olive oil in a saucepan until translucent. Add sirloin and cook until browned, then add San Marzano tomatoes. Mix in oregano, sugar, salt and pepper, then bring to a boil. Turn to low heat and simmer until the meat is tender, 45 minutes.
• Add peas with 5 minutes left in the cooking time. Cool to room temperature.
• For the arancini: Bring several inches oil to 350 degrees F in Dutch oven.
• Scoop out some rice mixture and use a cupped hand as a mold to pat it together. Add meat sauce in the center. Cover the sauce with small strips of the mozzarella and close the ball. Dip the arancini in the eggs and coat with panko. Repeat with remaining ingredients.
• Fry the arancini, turning once, until brown, 2 to 5 minutes. Serve with the meat sauce.

ARANCINI

Steps:

• Heat 3/4 cup olive oil in a deep roasting pan on high heat. Add the rice to the oil, stirring constantly, until the rice is golden brown. Add a few ounces of the chicken stock and the turmeric, consistently stirring.
• Add the chicken stock, 1 ounce at a time, stirring, until the stock has been completely incorporated. Add the butter and Parmesan and cook on medium-low heat until the rice is tender, 8 to 10 minutes. Remove the rice from the roasting pan and spread evenly on a sheet pan to cool for 30 minutes.
• Heat 1/4 cup olive oil in a sauté pan on medium.
• Add the onions and cook until translucent. Add the ground beef and ground pork and cook until browned and cooked through. Add the marinara and peas, then stir and remove from heat after 30 seconds. Allow the meat mixture to cool.
• In a medium bowl, place the flour and 1 cup water. Mix and set aside. Pour the panko breadcrumbs in a large bowl and set aside.
• In a large pot or deep fryer heat the remaining 3 cups olive oil on medium-high heat.
• Using a medium ice cream scoop, take a scoop of rice, place in the palm of your hand and form a small rice patty.
• Place a tablespoon of the meat mixture along with one cube of mozzarella in the middle of the patty. Close your hand and begin forming an egg-shaped ball with the meat and mozzarella completely covered. Place the arancini in the flour-water mixture. Place the arancini in the panko breadcrumbs.
• Gently place two to three arancini at a time in large pot of oil or a deep-fryer and cook until golden brown, 4 to 5 minutes.

ARANCINI

Steps:

• Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.
• Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside.
• Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs. Shape the mixture into sixteen 1 1/2-inch balls.
• Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)
• Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.

ARANCINI DI RISO

Steps:

• Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
• Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
• Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
• Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
• Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

AIR FRYER ARANCINI

Steps:

• Beat 2 eggs lightly in a large bowl. Stir in rice, Parmesan cheese, butter, cheese sprinkle, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix to combine. Cover and refrigerate mixture for 20 minutes.
• Preheat an air fryer to 370 degrees F (187 degrees C) according to manual's instructions.
• Roll mixture into 1 1/2-inch balls. Press a mozzarella cube into the center of each ball and reshape.
• Combine panko breadcrumbs, Italian seasoning, salt, and pepper in a shallow dish. Beat remaining egg lightly in a second bowl. Dip each rice ball first into egg, then roll in panko mixture. Place rice balls in air fryer basket and spray with cooking spray.
• Cook in the preheated air fryer for 6 minutes. Increase temperature to 400 degrees F (200 degrees C) and air fry for 3 more minutes.

ARANCINI BALLS

Steps:

• Heat the oil and butter in a saucepan until foamy. Add the onion and a pinch of salt and fry gently over a low heat for 15 mins, or until softened and translucent. Add the garlic and cook for another min. Stir in the rice and cook for a further min, then pour in the wine. Bring to the boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins). Stir in the parmesan and lemon and season to taste. Spread the risotto out into a lipped tray and leave to cool to room temperature.
• Scoop the cooled risotto into 18 equal portions - they should be slightly larger than a golf ball. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.
• Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.
• Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.
• Eat the arancini warm, or serve with a basic tomato sauce for dipping.