April 08, 2017
Arancini: Italian Rice Balls
Aranicini means "little oranges", and you can find them in many parts of Italy, often as a bar snack. They can be served hot, or at room temperature. It is a way of upcycling leftover risotto into a dish that feels wholly different, while still packing all the same satisfaction. These arancini were made using leftover Risotto alla Milanese, and filled with fresh buffalo Mozzarella. You can make this with pretty much any leftover risotto, although if there are any large featured ingredients, you will want to remove them and either dice them finely and add them back into the rice, or add them to the filling. You can use any melty cheese you have on hand.
I don't deep fry things very often, partly due to the mess, partly due to general anxiety about deep frying, but I'll make an exception for these. As a killer bonus, once these are made, you can reheat them for 15 minutes in a very hot oven a day later with no loss of quality! Can you say...party food? Look at this one -- it's a day old, reheated, and is still fantastic:
Added bonus: you can make them any size you like.
About 6 large or 12-14 small
About 3 cups leftover risotto, such as Risotto alla Milanese
1 egg, beaten
100 grams fresh Mozzarella, such as buffalo
About a cup of panko or other dried breadcrumbs
Oil for deep frying
While the oil heats to 175°C / 370°F, loosen the risotto gently with a fork. Add the beaten egg, and stir very gently to thoroughly combine. Turn the mass of risotto out onto a cutting board, and divide into the number of arancini you want to make. I've made 6 larger ones and one smaller one. Dice the mozzarella (or other melting cheese, such as Provolone or Fontina, for example) into at least the same number of arancini you are making. Don't make the cheese cubes too huge, or you'll have trouble closing the rice around them.
Set a clean cutting board or plate as a receiving plate for the completed arancini. Then, pick up the risotto for the first ball, and flatten it in your hands into a rough disc. Place a piece of mozzarella (or two, if you find you've chopped them quite small) in the centre of the disc, and curl your fingers up to start to enclose it. Get your other hand in there to help close the rice completely around the cheese, and shape into a nice round ball. Roll the ball in the breadcrumbs. Set aside on the receiving plate, and repeat until all of the rice has been formed into arancini.
Wash your hands, which will be sticky and coated with egg/risotto goo. Prepare a receiving plate for the fried arancini by lining it with a few paper towels.
When the oil is ready for frying, lower one arancino (singular) into the oil, using a mesh skimmer or spider. Let it cook for about a minute before adding another. Do not have more than four of the larger ones in the pot at the time, or the temperature of the oil will drop too far, and the arancini will not fry as nicely. Let each arancino cook for about five or six minutes, turning them from time to time, and then retrieve from the oil with your spider, and place on the paper towel-lined plate. They should be golden-y, orange-y brown and incredibly tempting. Repeat until all the arancini are cooked, and then serve and devour.
Arancini are often served with a dipping sauce - often a simple basil and tomato pasta-type sauce, but these ones are so creamy they don't strictly need it.
I served these with a lentil soup made from the leftover braised beef shanks that had accompanied the original risotto.