Classic Italian Arancini
Classic Italian Arancini
Ingredients
For the Risotto
- 1 1/2 cups arborio rice
- 4 cups chicken or vegetable broth, warm
- 1/2 cup white wine
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- 1 shallot, finely chopped
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons warm water (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Filling
- 4 ounces mozzarella cheese, cut into 1/2-inch cubes
- 1/2 pound ground beef, cooked and seasoned (optional)
- 1/4 cup peas, cooked (optional)
For Breading and Frying
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups bread crumbs, fine, plain or Italian-style
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Prepare the risotto: In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped shallot and cook until softened, about 3-4 minutes. Add the arborio rice and stir for 1 minute until the edges become translucent.
⏱️ 5 min
- 2
Pour in the white wine and stir constantly until it is fully absorbed by the rice. Begin adding the warm broth, 1 ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy. If using, stir in the saffron threads and their soaking water.
⏱️ 20 min
- 3
Remove the risotto from the heat. Stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, salt, and pepper. Spread the risotto evenly onto a baking sheet or large platter to cool completely. This is crucial for the arancini to hold their shape. Place in the refrigerator for at least 2 hours, or until thoroughly chilled.
⏱️ 5 min
- 4
Once the risotto is chilled, prepare the arancini. Take about 2 tablespoons of risotto in your hand and flatten it into a disc. Place a cube of mozzarella (and a small amount of cooked ground beef and/or peas, if using) in the center. Carefully mold the risotto around the filling to form a compact ball, ensuring no filling is exposed. Repeat with the remaining risotto and filling.
⏱️ 15 min
- 5
Set up a breading station: Place the flour in one shallow dish, the beaten eggs in a second, and the bread crumbs in a third. Roll each arancini ball first in the flour, shaking off any excess. Then dip it into the egg, allowing excess to drip off. Finally, roll it in the bread crumbs, pressing gently to ensure an even and thorough coating.
⏱️ 15 min
- 6
Heat the oil for frying: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Ensure there is enough oil to submerge the arancini.
⏱️ 5 min•🌡️ 350
- 7
Fry the arancini in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the arancini from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 15 min
- 8
Serve the arancini hot, optionally with a side of marinara sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Classic Italian Arancini
For the Risotto
- 1 1/2 cups arborio rice
- 4 cups chicken or vegetable broth, warm
- 1/2 cup white wine
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- 1 shallot, finely chopped
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons warm water (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Filling
- 4 ounces mozzarella cheese, cut into 1/2-inch cubes
- 1/2 pound ground beef, cooked and seasoned (optional)
- 1/4 cup peas, cooked (optional)
For Breading and Frying
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups bread crumbs, fine, plain or Italian-style
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Prepare the risotto: In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped shallot and cook until softened, about 3-4 minutes. Add the arborio rice and stir for 1 minute until the edges become translucent.
⏱️ 5 min - 2
Pour in the white wine and stir constantly until it is fully absorbed by the rice. Begin adding the warm broth, 1 ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy. If using, stir in the saffron threads and their soaking water.
⏱️ 20 min - 3
Remove the risotto from the heat. Stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, salt, and pepper. Spread the risotto evenly onto a baking sheet or large platter to cool completely. This is crucial for the arancini to hold their shape. Place in the refrigerator for at least 2 hours, or until thoroughly chilled.
⏱️ 5 min - 4
Once the risotto is chilled, prepare the arancini. Take about 2 tablespoons of risotto in your hand and flatten it into a disc. Place a cube of mozzarella (and a small amount of cooked ground beef and/or peas, if using) in the center. Carefully mold the risotto around the filling to form a compact ball, ensuring no filling is exposed. Repeat with the remaining risotto and filling.
⏱️ 15 min - 5
Set up a breading station: Place the flour in one shallow dish, the beaten eggs in a second, and the bread crumbs in a third. Roll each arancini ball first in the flour, shaking off any excess. Then dip it into the egg, allowing excess to drip off. Finally, roll it in the bread crumbs, pressing gently to ensure an even and thorough coating.
⏱️ 15 min - 6
Heat the oil for frying: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Ensure there is enough oil to submerge the arancini.
⏱️ 5 min•🌡️ 350 - 7
Fry the arancini in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the arancini from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 15 min - 8
Serve the arancini hot, optionally with a side of marinara sauce for dipping.