Arancini

What Are Arancini?

Arancini are the ultimate Italian comfort food — golden, crispy fried rice balls with a surprise inside! The name means “little oranges” in Italian, referring to their round shape and golden color. Each ball is stuffed with melted mozzarella cheese that oozes out when you bite into it. These are traditionally made with leftover risotto, making them a delicious way to reduce food waste. Serve with a fresh homemade Pomodoro sauce for the perfect appetizer!

Ingredients

• 2 cups arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1 small onion, finely diced
• 2 tbsp butter
• 1/2 cup parmesan cheese, grated
• 1 cup mozzarella cheese, cubed
• 2 eggs, beaten
• 1 cup all-purpose flour
• 1.5 cups breadcrumbs
• Oil for frying
• For Pomodoro: 2 cups fresh tomatoes, diced
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook the risotto: In a large pan, sauté onion in butter until soft. Add arborio rice and toast for 2 minutes. Pour in white wine and stir until absorbed. Add broth one ladle at a time, stirring constantly until rice is creamy and al dente (about 18 minutes). Remove from heat, stir in parmesan, and let cool.
2. Shape the arancini: Once risotto is cool enough to handle, take about 2 tablespoons and flatten in your palm. Place a cube of mozzarella in the center, then shape into a ball. Repeat with remaining risotto. You should get about 12 balls.
3. Set up breading station: Place flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Roll each rice ball in flour, then egg, then breadcrumbs. Press gently to ensure coating sticks.
4. Make Pomodoro sauce: While the balls rest, heat olive oil in a pan. Sauté garlic for 30 seconds, then add tomatoes. Cook for 10 minutes until broken down. Add basil, salt, and pepper. Simmer until slightly thickened, about 5 more minutes.
5. Fry the arancini: Pour enough oil into a deep pot to fill 3 inches. Heat to 350°F (175°C). Fry arancini in batches for 3-4 minutes, turning occasionally, until deep golden brown. Don’t overcrowd!
6. Serve immediately: Let the arancini drain on paper towels for 2 minutes. Serve warm with the Pomodoro dipping sauce. The cheese inside will be perfectly molten!