Arancini, also known as Sicilian rice balls, are a delectable and versatile Italian dish that captures the essence of Sicilian cuisine. These deep-fried rice balls are a symphony of flavors and textures, featuring a crispy golden-brown exterior and a tender, flavorful interior. Originating from the streets of Palermo, arancini have become a beloved symbol of Sicilian culinary heritage, enjoyed by locals and visitors alike.
This article presents a collection of authentic arancini recipes, each offering a unique twist on this classic dish. From the traditional "Arancini al Ragù" filled with hearty meat sauce to the vegetarian-friendly "Arancini con Spinaci e Formaggio" bursting with spinach and cheese, these recipes cater to diverse preferences and dietary needs.
Whether you're a seasoned cook looking to expand your culinary horizons or a novice eager to explore the delights of Italian cuisine, this comprehensive guide will equip you with the knowledge and techniques to create authentic arancini that will tantalize your taste buds and transport you to the heart of Sicily.
**Recipes Included:**
1. Arancini al Ragù (Classic Arancini with Meat Sauce): This recipe embodies the essence of traditional arancini, featuring a flavorful meat sauce filling encased in a crispy rice ball.
2. Arancini con Spinaci e Formaggio (Spinach and Cheese Arancini): For a vegetarian delight, try these arancini filled with a vibrant spinach and cheese mixture, offering a burst of freshness in every bite.
3. Arancini al Pistacchio (Pistachio Arancini): These arancini incorporate the unique flavors of Sicily, with a pistachio filling that adds a touch of nutty sweetness to the savory rice balls.
4. Arancini alla Norma (Eggplant and Ricotta Arancini): Inspired by the classic Sicilian pasta dish, these arancini combine eggplant, ricotta cheese, and tomato sauce for a flavorful and satisfying treat.
5. Arancini al Nero di Seppia (Black Ink Arancini): Experience the culinary artistry of these black ink arancini, where the rice balls are infused with the distinctive flavor of squid ink and filled with a seafood filling.
ARANCINI
An Italian rice ball made with white wine risotto, and a gooey mozzarella center. Fantastic for lunch or dinner - can be frozen.
Provided by DEBMCD
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 18
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
- When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
- Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
- Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 18.8 g, Cholesterol 29.1 mg, Fat 16.4 g, Fiber 0.8 g, Protein 6.3 g, SaturatedFat 3.3 g, Sodium 274 mg, Sugar 1.2 g
ARANCINI DI RISO
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield about 20 servings
Number Of Ingredients 19
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.
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.
DEFALCO'S ITALIAN ARANCINI (RICE BALLS)
Provided by Guy Fieri
Categories appetizer
Time 1h10m
Yield about 11 Arancini
Number Of Ingredients 15
Steps:
- Cook the rice according to the package directions. I prefer to use a chicken stock to cook the rice, as it adds more flavor. Once cooked, cool slightly. Stir in the Parmesan, butter and egg yolk. Cover and refrigerate until cooled.
- In a large skillet, cook the ground beef and onions over medium heat until the meat is no longer pink. Drain and transfer to a bowl. Stir in the peas, tomato sauce, salt and pepper. Let cool, then add the Fontina and mix together.
- Shape the rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball.
- Place the oil in a large pot, making sure not to fill pot more than halfway, to prevent spillage. Heat to about 375 degrees F.
- Place the bread crumbs and egg whites in separate shallow bowls. Dip the rice balls in egg whites, then roll them in bread crumbs. Heat the oil on the stove to about 375 degrees. Be sure not to fill pot more than half way with oil, to prevent spillage. Fry the rice balls, a few at a time, until golden brown, 1 to 2 minutes per side. Remove from oil and drain on paper towels.
- Serve hot plain, or with your favorite tomato sauce. Garnish with parsley.
Tips for Making Authentic Arancini:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your arancini.
- Cook the rice properly: The rice should be cooked al dente, with a slight bite to it. If the rice is overcooked, it will be too mushy.
- Make sure the filling is well-seasoned: The filling should be flavorful and well-balanced. Don't be afraid to add some herbs, spices, and cheese.
- Shape the arancini carefully: The arancini should be shaped into tight balls, with no cracks or holes. If the arancini are not shaped properly, they will fall apart when they are fried.
- Fry the arancini until they are golden brown: The arancini should be fried until they are golden brown and crispy on the outside. If the arancini are not fried long enough, they will be soggy on the inside.
- Serve the arancini hot: Arancini are best served hot and fresh out of the fryer. You can also reheat them in the oven or air fryer.
Conclusion:
Arancini are a delicious and versatile Italian appetizer or snack. They can be made with a variety of fillings, and they are sure to please everyone at your table. With a little practice, you can make authentic arancini at home that are just as good as the ones you would find in a restaurant. So what are you waiting for? Give this recipe a try today!
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