Easy Arancini Recipe
The origin of this easy Arancini recipe originated in Sicily around the 10th century at the time when the island was under Arab Rule, but have become very popular.
Arancini are just stuffed rice balls that are coated with bread crumbs and then deep-fried. filling is made with meat and tomato sauce (ragu), mozzarella, and peas.
These are a traditional food for the feast on Saint Lucia day which is on December 13, bread and pasta are generally not consumed on this day.
This day is reserved for celebrating the arrival of grain on supply ship on Saint Lucia’s day in 1646, relieving a severe famine.
Today, with increasing popularity of this easy Arancini recipe for finger food in the modern Italian food culture, and can be found all year round at most Sicilian food outlets.
Not only are Arancini delicious and easy to make. They can also be cooked, in large or small portions and served as either a main dish or as a starter.
Arancini can deep fried just before serving.
Different regions throughout Sicily have variatons in fillings and shape.
Because of their shape and colour and after deep frying they look like an orange hence the name Arancini or (little orange).
They say that risotto waits for no one, maybe that is true if you want it fresh, but now you can turn leftover risotto into a brilliant meal.
While you enjoy a delightful creamy risotto for dinner, the question remains; what do you do with the leftovers?
As delicious as creamy risotto when freshly made, it doesn’t reheat well so what do you do with the leftovers.
Arancini, those delicious Italian fried rice balls, that are crispy on the outside and with inside creamy risotto filled with melted cheese centers.
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 clove garlic, crushed
- 1 cup uncooked Arborio rice
- 3 cups heated chicken stock
- 2 ounces finely chopped prosciutto or ham
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Beat 1 egg
- 1 egg
- 1 tablespoon milk
- 4 ounces mozzarella cheese, cut into 20mm cubes
- 1/2 cup all-purpose flour
- 1 cup seasoned flaky bread crumbs (panko)
- Vegetable oil for deep frying
- Heat the olive oil in a large saucepan over medium heat
- Add onion and garlic; cook, stirring until onion is soft but not browned
- Add rice; cook stirring for 2 minutes
- Slowly, add 1 cup of stock and stir until all stock has been absorbed
- Add more stock 1/2 a cup at a time and stir until all stock is absorbed
- Stir in prosciutto and season with salt and pepper to taste
- Remove from heat; stir in Parmesan cheese
- Transfer risotto to a bowl, and allow cooling, if time allows, chill for an hour in refrigerator
- Stir 1 beaten egg into risotto
- In a small bowl, whisk together remaining egg and milk
- Roll 2 tablespoons of risotto into a ball
- Press a piece of mozzarella cheese into the centre and roll to enclose
- Coat lightly with flour, dip into the egg mixture; roll in Panko to coat
- Refrigerate for 10 minutes (or overnight).
- In a deep fryer or deep saucepan, Heat oil to 170 deg C
- Fry rice balls in small batches until golden brown. Drain on paper towels
- Serve with warm marinara sauce