These crispy arancini are a delightful and impressive appetizer that are perfect for a special occasion, party, or as a decadent snack. The image shows a beautiful pyramid of golden-brown, perfectly spherical fried risotto balls, piled high on a white plate. Each ball has a wonderfully textured, crunchy exterior, hinting at the deliciousness within. A sprinkle of fresh parsley adds a pop of vibrant green, suggesting a fresh and flavorful interior. The name “arancini” literally means “little oranges” in Italian, a fitting description for their color and shape. While traditionally made with leftover risotto, this recipe provides instructions to create the perfect risotto specifically for this purpose, ensuring the ideal texture and flavor. The process involves creating a rich, creamy risotto, cooling it, and then forming it into balls that are breaded and fried to a golden, crispy perfection. The result is a magical contrast of a crunchy, savory outer shell and a warm, gooey, cheesy risotto interior. This recipe is a fantastic way to elevate a simple risotto into an elegant and unforgettable dish.
Ingredients:
For the Risotto Base:
- 2 tablespoons olive oil
- 1/2 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups (300g) Arborio rice
- 1/2 cup (120ml) dry white wine (like Pinot Grigio)
- 4 cups (950ml) warm chicken or vegetable broth
- 1/2 cup (50g) freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
- 1/4 cup finely chopped fresh parsley (for the risotto and garnish)
For the Filling (Optional but Recommended):
- 1/2 cup (100g) fresh mozzarella cheese, cut into 1/2-inch cubes
For the Breading and Frying:
- 1 cup (120g) all-purpose flour
- 2 large eggs, lightly beaten
- 1 1/2 cups (180g) fine breadcrumbs (Panko breadcrumbs work well for extra crunch)
- Vegetable oil or canola oil for frying (enough to fill a pot 2-3 inches deep)
Instructions:
- Make the Risotto: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the Arborio rice and toast for 2-3 minutes, stirring constantly until the edges of the grains become translucent. Pour in the white wine and cook, stirring, until it is fully absorbed.
- Cook the Risotto: Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait for each addition to be absorbed by the rice before adding the next. This process should take about 20-25 minutes. The rice should be cooked al dente—tender but with a slight bite—and the risotto should be creamy.
- Finish the Risotto: Remove the risotto from the heat. Stir in the Parmesan cheese, butter, salt, and pepper. Add half of the chopped parsley. Spread the risotto in a single layer on a baking sheet to cool completely. This is a crucial step! The risotto must be chilled and firm before you can form the balls. You can place it in the refrigerator for at least 2 hours or even overnight.
- Form the Arancini: Scoop a heaping tablespoon of the cooled risotto into your palm. Flatten it slightly into a disc. Place a small cube of mozzarella in the center. Fold the risotto around the cheese and roll it into a tight, smooth ball. The size should be about 1.5 to 2 inches in diameter, similar to what is seen in the image. Place the finished balls on a separate plate.
- Set up the Breading Station: Prepare three shallow dishes or bowls. In the first, place the all-purpose flour. In the second, beat the two eggs. In the third, place the breadcrumbs.
- Bread the Arancini: Take each risotto ball and first roll it in the flour, shaking off any excess. Next, dip it in the beaten egg, allowing any extra to drip off. Finally, roll it in the breadcrumbs, pressing gently to ensure a thick and even coating. This triple-layer breading is what gives the arancini their signature crispy shell.
- Fry the Arancini: Fill a heavy-bottomed pot or a Dutch oven with at least 2-3 inches of oil. Heat the oil to 350°F (175°C). Carefully lower 3-4 arancini at a time into the hot oil. Do not overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Drain and Serve: Use a slotted spoon to transfer the fried arancini to a plate lined with paper towels to drain any excess oil. Season with a pinch of salt while they are still hot. Sprinkle with the remaining fresh parsley for garnish, as shown in the picture. Serve immediately, while the inside is still warm and the mozzarella is melty. These are delicious on their own or with a side of marinara sauce for dipping. Enjoy this delicious and impressive treat!