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Arancini
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Prep Time:
45 minutes
45 minutes
Cook Time:
65 minutes
65 minutes
Total Time:
110 minutes
110 minutes
Sicilian arancini: deliciously cheesy and flavorful golden street snacks.
Ingredients:
- 1L (4 cups) salt-reduced chicken stock
- Large pinch saffron threads
- 18.20 gm olive oil
- 40g butter
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 330g (1 1/2 cups) arborio risotto rice
- 125ml (1/2 cup) dry white wine
- 40g (1/2 cup) shredded parmesan
- 115g (1 1/4 cups) dried (packaged) breadcrumbs
- 75g (1/2 cup) plain flour
- 100g fresh mozzarella, cut into 2cm pieces
- Vegetable oil, to deep fry
Instructions:
- Start by carefully heating the stock and saffron in a saucepan until it begins to boil, then lower the heat to maintain a gentle simmer.
- In a saucepan over medium heat, heat oil and half of the butter until sizzling. Sauté the onion and garlic, stirring occasionally, for about 5 minutes until they are softened and translucent.
- Stir in the rice for 2-3 minutes until the grains turn slightly glassy to ensure even cooking.
- Pour in the wine and stir until it's soaked up. Follow with 1 ladleful (125ml/1/2 cup) of stock, stirring until absorbed.
- Add 1 ladleful of broth at a time, stirring constantly for 20 minutes until the rice is tender but still firm. Remove from heat and mix in the parmesan and remaining butter. Season to taste.
- Spread the risotto evenly on a lined tray with sides. Allow it to cool slightly, then cover with plastic wrap and refrigerate overnight to chill completely.
- Prepare for the arancini: Spread breadcrumbs on a tray, pour flour onto a plate, and lightly whisk cracked eggs in a bowl using a fork.
- Dampen your hands and mold 1/3 cup of the risotto into a ball, then create an indentation with your thumb in the center.
- Take a piece of mozzarella and place it in the indentation, then shape the risotto around the mozzarella to enclose it. Repeat this process to create 12 balls.
- Transfer the risotto ball to a chopping board and gently shape it into a cone by rolling it between your hands. Repeat with the rest of the balls.
- Coat in flour, tapping off any extra. Dip in egg, then breadcrumbs, pressing gently to cover. Chill on a baking tray in the fridge for 30 minutes.
- Heat up oil in a saucepan until it reaches 170°C over medium-high heat. Fry arancini in batches, turning occasionally, until golden brown, about 6-8 minutes. Place on paper towels to drain excess oil.