Crispy Arancini Recipe: 3 Tips for Making Arancini
Written by MasterClass
Last updated: Dec 19, 2024 • 4 min read
Crispy, creamy arancini—Sicilian stuffed rice balls—are a classic appetizer.
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What Are Arancini?
Arancini are rice balls stuffed with savory fillings like cheese or ragù, traditionally made from leftover risotto, an Italian rice dish, usually cooked with broth, butter, parmesan cheese, white wine, and seasonal vegetables. Making arancini involves rolling risotto into spheres and deep-frying them before serving. Arancini is Italian for “little oranges,” which is a nod to the post-frying orange hue and round shape of the risotto balls. You can consume arancini on their own or serve the Italian rice balls with a marinara sauce for dipping.
3 Tips for Making Arancini
Unless you’ve already got leftover risotto on hand, making arancini can be a little labor-intensive, but it’s worth it for that first (and second) bite of the crispy fried shell giving way to warm, flavorful rice. Here are a few tips to add finesse to your arancini-making process:
- 1. Switch up the breading. Using panko bread crumbs (flaky Japanese bread crumbs made from crustless white bread) instead of traditional Italian-style breadcrumbs will result in a lighter crunch since it absorbs less oil deep-frying. Blitzing the panko in a food processor first will give the crust an even finer texture and help the crumbs adhere.
- 2. Get creative with fillings. In Italy, arancini typically feature saucy, meaty ragù, vegetables like peas, and melty cheese like mozzarella. You can customize your own batch by adding produce, cheese, and proteins from the fridge. Try garlicky sautéed mushrooms or greens (chopped into a fine dice for more manageable bites), or a bit of grilled eggplant or smoky baba ganoush. If you’re in the mood to try a sweeter take on the classic savory dish, try this pumpkin risotto recipe from acclaimed chef Massimo Bottura.
- 3. Let the rice balls rest. Allowing the arancini to firm up briefly in the refrigerator or freezer before breading and frying will help them keep their shape.
Crispy Arancini Recipe
makes
15-20prep time
15 mintotal time
3 hr 25 mincook time
1 hrIngredients
- 1
In a medium saucepan over medium heat, bring the broth to a low boil, then reduce the heat to low, keeping the broth just below a simmer. The broth should be around the same temperature as the rice while it’s cooking. Line two baking sheets with parchment paper and set them aside.
- 2
In a large skillet or Dutch oven, heat the butter over medium-low, add the onion, and cook until softened and translucent, about 4 minutes. Add the garlic and stir continuously until fragrant, about 30–60 seconds. Add the rice to the onion-garlic mixture, season it with salt, and stir to combine. Continue stirring until the rice is well coated and starting to become translucent, 2–5 minutes.
- 3
Add about a ½ cup of warm broth and a splash of wine to the rice mixture. Stir often, until the rice has fully absorbed the liquid. Add the remaining broth in ½ cup increments, following each addition with a splash of wine and allowing the rice to absorb the liquid between additions until rice is al dente, about 25–35 minutes. (You may not need all of the liquid.)
- 4
Remove the pan from heat and add ½ cup parmesan cheese and pepper, stirring to combine.
- 5
Transfer the risotto to one of the prepared baking sheets and spread it into an even layer. Cover the pan with plastic wrap and refrigerate it for 2 hours.
- 6
Using an ice cream scoop, place a small portion of risotto into your palm. Flatten slightly into a thick disc, place a piece of mozzarella in the center, and form the rice into a ball. Place on the second baking sheet, and repeat with the remaining risotto. Place the tray in the freezer and allow the rice balls to firm up for 5–10 minutes.
- 7
Heat 2–3 inches of oil in a medium pot or deep fryer over medium-high heat.
- 8
Pulse the panko breadcrumbs 3–4 times in a food processor until the consistency resembles coarse sand. Transfer to a shallow bowl. Place the all-purpose flour on a plate, and place the beaten egg in its own shallow bowl.
- 9
Working one at a time, roll each rice ball first in the flour, then the egg (allowing any excess to drip off), and finish with the panko. Return to the baking sheet, and repeat with the remaining rice balls.
- 10
Working in batches, add the arancini to the hot oil and fry until golden brown, turning them occasionally, about 7 minutes. Remove the rice balls with a slotted spoon, move to a wire rack or plate lined with paper towels, and season them with sea salt. Repeat with the remaining arancini, and serve with a red sauce of your choice.
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