Arancini are essentially leftover risotto shaped into balls and fried. Leftover rice never tasted so good. Here’s how to make them.
Arancini are the stuff of memories for any child who’s spent any time whatsoever in the kitchen with his or her nonna. Natch, each child will have a different recollection of what proper arancini ought to be since regional and familial and personal preferences about how to make arancini vary quite dramatically. Don’t be shy about varying the mix-ins for this recipe according to what you happen to have on hand. And by all means feel free to use cold leftover risotto in place of the freshly cooked rice. That sort of frugal thinking is exactly the sort of mindset that created arancini in the first place. Originally published September 19, 2013. –Renee Schettler Rossi
How Arancini Got Their Name
These orbs of fried leftover risotto are a familiar sight throughout Italy and are typically known as arancini, although in Rome they’re referred to as telefono, so named because the strings of melted mozzarella that ooze out when you take a bite resemble telephone lines.
Arancini (Risotto Balls Stuffed with Mozzarella)
- Quick Glance
- 45 M
- 1 H, 10 M
- Makes 10 large or 15 small
Special Equipment: Deep-fry thermometer or candy thermometer or instant-read thermometer
- 3 cups cold water
- 1/2 white onion, finely chopped
- 2 sprigs flat-leaf parsley, roughly chopped
- Large pinch salt
- 1 1/2 cups Arborio or Carnaroli rice
- 3/4 to 1 cup passata (simply purée about 1 1/4 cups canned tomatoes and then dump them in a sieve or food mill and discard the seeds and skins)
- 1 medium egg, lightly beaten
- 1 (4 1/2-ounce) fresh mozzarella ball (buffalo’s or cow’s milk), diced into small cubes
- 1 cup fine bread crumbs
- Sunflower or peanut oil for deep-frying
- 1. In a large saucepan, bring the water, onion, parsley, and salt to a boil. Add the rice and cook until tender, about 20 minutes. Drain the rice, plop it in a large shallow dish, and let it cool.
- 2. When the rice is cool, add the passata and gradually stir in the beaten egg, a little at a time, until you achieve the consistency of risotto, which is to say sorta liquidy but not too liquidy. You will probably need all of the egg.
- 3. Use your hands to form oblong-shaped risotto balls the size of a large egg. (If the rice mixture is sticky, you can wet your hands to keep the rice from clinging.) Use your index finger to make a hole in the center of each ball and then stuff a small cube of mozzarella into it. Close the hole and squeeze the ball tightly between your hands to seal it.
- 4. Dump the bread crumbs in a shallow bowl. Dip and gently roll the risotto balls in the bread crumbs to coat them on all sides. Heat 2 to 3 inches oil in a saucepan or deep-sided skillet to 350°F (176°C). Give the risotto balls one more squeeze before gently lowering them into the hot oil in small batches. Cook the fried risotto balls until golden brown, maybe 4 to 5 minutes. Transfer the arancini to a wire rack or platter and serve immediately.