She Strengthens

Sicilian Delights: Arancini Recipe

The Little Orange Wonders

Arancini, small Italian rice croquettes originating from Sicily, are a culinary delight that will transport your taste buds to the Mediterranean coast. Their name, which translates to “little oranges,” is a nod to their shape, size, and vibrant color. In this recipe, we’ll guide you through the process of creating these mouthwatering treats, filled with mozzarella cheese and fresh basil, and served with a side of simple marinara sauce.

Choosing the Right Ingredients

For this recipe, you’ll need Arborio rice, a short-grain Italian rice with high starch content. You can find it in gourmet grocery stores, Italian markets, or online. If you’re having trouble finding Arborio, Carnaroli is a suitable substitute. A dry, unoaked white wine like Pinot Grigio or Sauvignon Blanc is also essential for this recipe.

Special Equipment

A deep-frying/candy thermometer is a must-have for this recipe. It will ensure that your oil reaches the perfect temperature for frying.

Game Plan

You can make the risotto ahead of time and refrigerate it for up to 1 day. Before starting, prepare the tomato sauce according to the recipe. This will give you a head start on the cooking process.

Yield and Difficulty

This recipe yields approximately 30 arancini and has a medium level of difficulty. The total cooking time is around 4 hours and 15 minutes, with 1 hour and 45 minutes of active cooking time.

Ingredients

For the risotto:

• 1/4 cup olive oil
• 1 medium white onion, finely chopped
• 1 pound Arborio rice or Carnaroli
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dry white wine
• 4 cups (1 quart) stock or low-sodium chicken broth
• 1/2 cup water
• 1 cup finely grated Parmigiano-Reggiano cheese
• 1/3 cup finely chopped sun-dried tomatoes packed in oil

For the filling:

• 3 cups shredded mozzarella cheese
• 1/2 cup finely chopped fresh basil leaves

For frying and serving:

• 2 to 2 1/2 quarts vegetable oil
• 1/2 cup all-purpose flour
• Kosher salt
• Freshly ground black pepper
• 4 large eggs
• 1 1/2 cups fine, unseasoned breadcrumbs
• Basic Tomato Sauce (see Game Plan note) or marinara sauce, warmed for serving

Instructions

Risotto

1. Heat the oil in a large wide pot or Dutch oven over medium heat until shimmering.
2. Add the onion, season with salt and pepper, and cook until softened.
3. Add the rice, measured salt, and measured pepper, and stir to combine.
4. Cook, stirring constantly, until the rice starts to crackle.
5. Add the wine and cook until all the liquid has been absorbed.
6. Add the broth and water, stir to combine, and bring to a boil.
7. Reduce the heat to medium low and simmer until the rice is completely tender and cooked through.
8. Remove the pot from the heat and stir in the Parmigiano-Reggiano and sun-dried tomatoes.
9. Let the risotto cool to room temperature, then refrigerate until chilled.

Filling and Assembly

1. Combine the mozzarella and basil in a medium bowl.
2. Measure 1-tablespoon portions of the mixture, form into compact balls, and place onto a work surface or large plate.
3. Drop 1/4-cup portions of the chilled risotto onto a second baking sheet.
4. Place 1 portion of the mozzarella mixture in the center of each risotto patty and wrap the risotto tightly around it to completely enclose it.
5. Repeat with the remaining portions of risotto and filling.

Frying

1. Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat until it reaches 300°F on a deep-frying/candy thermometer.
2. Heat the oven to 275°F and arrange a rack in the middle.
3. Set a wire rack over a baking sheet.
4. Working with 1 risotto ball at a time, roll it in the flour until lightly coated, then dip it into the eggs, and finally roll it in the breadcrumbs until evenly coated.
5. Fry the breaded balls in batches until golden brown all over and the cheese in the middle is melted.
6. Serve immediately with the warmed tomato or marinara sauce.

Beverage Pairing

Nino Franco Prosecco pairs perfectly with these arancini, offering a creamy and crisp taste with a pop of acidity that complements the dish beautifully.