Italy's tribute to the king of leftovers, the humble croquette, Arancini is made of risotto formed into balls, breaded and fried into golden globes of cheesy gooey greatness. In it's simplest form, this recipe calls for a small piece of mozzarella stuffed in the center of cooled risotto, but the possibilities are endless. Many recipes call for a meat stuffing, peas, pistachios, olives, or whatever you creative genius can come up with! How about a dessert Arancini made of sweet rice and pine nuts, stuffed with a cube of dark chocolate, fried, and served with a raspberry sauce? Woa baby, that'll have to be another blog!
Suffice to say, here is a recipe that can lead to even greater things!
Suffice to say, here is a recipe that can lead to even greater things!
Arancini with Mozzarella Centers and Marinara Sauce
Makes 12-15 balls, depending on how large you make them.
Components for this recipe include:
1 recipe Basic Risotto (recipe follows)
4 oz Mozzarella, cut into 1/2" cubes
3/4 cup flour
2 eggs beaten with a couple Tbsp milk or water
1-1 1/2 cups plain or seasoned bread crumbs, or gluten free bread crumbs
Vegetable oil for frying, about a quart
1 Marinara Sauce
Make 1 recipe basic Risotto, below. Cover with plastic or wax paper, laying it right on the surface of the rice to avoid condensation water pooling into the rice. This will also prevent a skin from forming. Store in your blast chiller until completely cold. Right now, mine blast chiller happens to be the garage! This is exactly what winter is so good for, extra refrigerator space!
While the rice is cooling, make the Marinara Sauce. It only take a few minutes!
Cut the Mozzarella cheese into 1/2" cubes.
When the rice is cold and firm, scoop a large spoon full into your impeccably clean hands, forming a well in the center and placing a cube of Mozzarella inside. Cover the cheese with a bit of additional rice and roll into a ball. Place on the paper and continue until all of the rice is rolled with the cheese.
Prepare your breading station by setting up 3 separate bowls in breading order. #1 is the 3/4 cup flour, #2 is the 2 eggs beaten with water or milk, and #3 is the breadcrumbs. Set a sheet of parchment or wax paper on the counter to lay the balls as you go. Gently handling the rice orbs, dredge each one in flour, then coat with the egg wash and finish with the bread crumbs, setting each one back onto the paper ready to fry.
In a medium saucepan or fryolator, heat the oil to medium, about 350 degrees. There should be enough oil to completely submerge the balls, about 2-2 1/2 " deep. Check to see if the oil is hot by dropping a small piece of rice or bread in and when it comes to the surface all bubbly, it's ready. Keep the oil at a constant temperature.
Very carefully and gently, lower 3 rice balls at a time (depending on the size of your pan) into the hot oil and fry for about 5 minutes until golden, turning if necessary. Drain on paper towels and serve with Marinara Sauce.
Basic Risotto
1/2 cup small diced shallots or onion
3 large cloves of garlic
4 Tbsp olive oil
1/4-3/4 tsp salt (depending on whether you are using water or chicken stock for the liquid)
1 1/2 cups arborio rice
1/2 cup white wine (optional, if you prefer not to add wine, then substitute water or stock for this step)
1 Qt chicken stock or water (adjust the salt in accordingly!)
1/2 cup fresh chopped parsley
1/2 cup grated Parmesan cheese
In a medium saucepan, heat the olive oil. Add shallots, garlic, and salt, saute/sweat on low , do not brown.
Add the rice and stir to coat each grain. Add the wine and stir while simmering until wine is almost absorbed. Add the chicken stock or water a cup at a time, stirring very frequently, simmering and absorbing between additions. When all the liquid has been incorporated and the rice is creamy, not dry, remove from heat.
Add the parsley and Parmesan cheese. Adjust seasoning and serve.
Makes 12-15 balls, depending on how large you make them.
Components for this recipe include:
1 recipe Basic Risotto (recipe follows)
4 oz Mozzarella, cut into 1/2" cubes
3/4 cup flour
2 eggs beaten with a couple Tbsp milk or water
1-1 1/2 cups plain or seasoned bread crumbs, or gluten free bread crumbs
Vegetable oil for frying, about a quart
1 Marinara Sauce
Make 1 recipe basic Risotto, below. Cover with plastic or wax paper, laying it right on the surface of the rice to avoid condensation water pooling into the rice. This will also prevent a skin from forming. Store in your blast chiller until completely cold. Right now, mine blast chiller happens to be the garage! This is exactly what winter is so good for, extra refrigerator space!
While the rice is cooling, make the Marinara Sauce. It only take a few minutes!
Cut the Mozzarella cheese into 1/2" cubes.
When the rice is cold and firm, scoop a large spoon full into your impeccably clean hands, forming a well in the center and placing a cube of Mozzarella inside. Cover the cheese with a bit of additional rice and roll into a ball. Place on the paper and continue until all of the rice is rolled with the cheese.
Prepare your breading station by setting up 3 separate bowls in breading order. #1 is the 3/4 cup flour, #2 is the 2 eggs beaten with water or milk, and #3 is the breadcrumbs. Set a sheet of parchment or wax paper on the counter to lay the balls as you go. Gently handling the rice orbs, dredge each one in flour, then coat with the egg wash and finish with the bread crumbs, setting each one back onto the paper ready to fry.
In a medium saucepan or fryolator, heat the oil to medium, about 350 degrees. There should be enough oil to completely submerge the balls, about 2-2 1/2 " deep. Check to see if the oil is hot by dropping a small piece of rice or bread in and when it comes to the surface all bubbly, it's ready. Keep the oil at a constant temperature.
Very carefully and gently, lower 3 rice balls at a time (depending on the size of your pan) into the hot oil and fry for about 5 minutes until golden, turning if necessary. Drain on paper towels and serve with Marinara Sauce.
Basic Risotto
1/2 cup small diced shallots or onion
3 large cloves of garlic
4 Tbsp olive oil
1/4-3/4 tsp salt (depending on whether you are using water or chicken stock for the liquid)
1 1/2 cups arborio rice
1/2 cup white wine (optional, if you prefer not to add wine, then substitute water or stock for this step)
1 Qt chicken stock or water (adjust the salt in accordingly!)
1/2 cup fresh chopped parsley
1/2 cup grated Parmesan cheese
In a medium saucepan, heat the olive oil. Add shallots, garlic, and salt, saute/sweat on low , do not brown.
Add the rice and stir to coat each grain. Add the wine and stir while simmering until wine is almost absorbed. Add the chicken stock or water a cup at a time, stirring very frequently, simmering and absorbing between additions. When all the liquid has been incorporated and the rice is creamy, not dry, remove from heat.
Add the parsley and Parmesan cheese. Adjust seasoning and serve.
RSS Feed