Arancini are deep-fried rice balls that are coated in breadcrumbs. They originate from Sicily, and are usually filled with ragù (meat sauce), mozzarella, and peas. Arancini are usually served as a starter or a main course.
Ingredients
- 1 cup risotto rice
- 1/2 cup water
- 1/4 cup finely grated Parmesan cheese
- 1 egg, beaten
- 1/2 cup breadcrumbs
- 1/4 cup vegetable oil
- 1/2 cup ragù (meat sauce)
- 1/4 cup mozzarella cheese
- 1/4 cup peas
Method
- In a saucepan, cook the risotto rice in the water according to package instructions.
- Stir in the Parmesan cheese and egg, and mix well.
- Shape the mixture into balls, and then coat in breadcrumbs.
- In a deep fryer or saucepan, heat the oil to 190°C.
- Fry the arancini in batches until golden brown and cooked through.
- Drain on paper towels.
- To assemble, spoon the ragù into the centre of each arancini, and top with mozzarella cheese and peas.
Potential changes & improvements
You could experiment with different fillings for your arancini, such as ham and cheese, or spinach and ricotta. You could also change the type of breadcrumbs used, or use a different type of cheese.
What other food it works well with
Arancini goes well with a salad or some garlic bread on the side.
Common Mistakes
One common mistake when making arancini is to overcook the rice. This will make the arancini difficult to shape and will also result in a dry finished product. Another mistake is to use too much breadcrumb coating, which will make the arancini difficult to eat.
Nutritional Information
Each arancini contains approximately:
- 220 calories
- 10g fat
- 23g carbohydrates
- 6g protein
Allergens
Arancini contains the following allergens:
- Eggs
- Wheat
- Dairy