No more store-bought’s and processed options, here’s an Arancini Recipe – another appetizing pointer for even more of your moreishness from HealthyKitchen101.
What is Arancini?
For those who may not know, this interesting dish is originally called “Arancini di Risotto”. Risotto is a famous Italian rice dish, cooked in a broth made from common ingredients like meat and vegetables.
“Arancini” is an Italian term derived from the word “arancia“, which means “orange” or “citrus”. Of course there’s no citrus here, it’s simply because its visual appearance bears a great resemblance to the orange’s shape, especially with the burnt sienna color.
You’ve heard Risotto Rice Balls, but wait, sticky rice?
Risotto is actually what the dish was inspired by.
I decided to give this recipe a whirl just to see if I could throw a fairly exotic supper for myself, because gosh, my day needed some excitement.
Sticky rice is kind of a more effortless choice for this recipe. And surprise, it turned out well after all! Thanks to the creamy, stringy consistency, sticky rice did roll unexpectedly well to form perfectly firm and solid rice balls.
Any ideas for the stuffing?
There are actually tons of ways to make the filling for Arancini. By tons, I mean the possibilities are boundless. Obviously, mine is nothing more than simple basics. If you’re thinking of veggies and meats being tossed together, then yep, we’ve got you covered!
Don’t feel limited though, any edible leftover can work. There’s no wrong combinations and no magic needed to create the “right” stuffing here. Swap things out if you want to and omit others if it doesn’t fit any of your cravings.
What to Serve with Arancini
Since Arancini is a sizzling menu item, adding a sweet cold beverage would be a nice compliment. We believe a refreshing ice-cold drink will make a wonderful pair with these lovely fried balls, so we prepared a dazzling strawberry banana smoothie to serve along.
- 3/4 cup arborio rice
- 1 tsp unsalted butter
- 2 oz onion
- 1 tsp garlic
- 2 tsp fresh thyme
- 2 cup unsalted chicken broth
- 1 tbsp white wine
- 1/4 cup heavy cream
- 1 tsp ground black pepper
- 1/4 tsp salt
- 1/2 oz shredded parmesan cheese
- 1/2 oz mozzarella cheese cubed
- 1 cup all-purpose flour (*)
- 2 eggs (*)
- 8 oz bread crumbled (*)
- 1 cup olive oil (*)
- 1/2 tbsp parsley
- In a shallow pan, turn on high heat and add in the following: chopped onion, fresh thyme, minced garlic, and butter. Stir around till the butter is completely melted, then add in the arborio rice.
- Continue to pour white wine and chicken broth to the mixture, reduce the heat to medium, let it simmer until the chicken broth is fully absorbed and the rice is cooked to al dente (we’d roughly say 80% done).
- The two steps above should take you 20 minutes in total. Next, add heavy cream, ground black pepper, and salt to the pan. Stir quickly and add all the grated parmesan in, give it a few last stirs and turn the heat off.
- Transfer the cooked rice to a clean plate, cover with cling film and put to freeze for 15 minutes.
- Remove the rice from the fridge. Sprinkle parsley onto it.
- For each ball, get about 2 tablespoons of the cooked rice and use your palm to roll it into a ball. Press to flatten the rice ball, and put a mozzarella cube right in the center. Finally, roll up to enclose them. Repeat with the remaining rice and mozzarella. Make sure that each ball is made with the same size.
- Beat the eggs in a hollow plate. Prepare the flour and breadcrumbs, each in the same hollow plate. Coat each ball successively with flour, then beaten eggs, and then breadcrumbs.
- Place the coated rice balls on a large plate, cover and put to freeze for 15 minutes.
- Heat 1 cup of olive oil over low-medium heat in a large saucepan. Fry the balls until they turn golden on all sides, be careful not to overcrowd the pan.
- Scoop the balls out on paper towel to drain, then serve immediately while they’re still hot.
- (*) Only part of these ingredients will end up in the final product and we have calculated nutritional values based on that amount. The whole amount is needed for the coating and cooking process, but what actually ends up being consumed is 1/4 cup of all-purpose flour, 1 medium egg, 2 ounces of breadcrumbs, and 3 tablespoons of olive oil.
- Any batch of arancini can be stored in the fridge overnight. Next day you take them out, just heat them in the microwave or toaster oven without defrosting first.
- Ideally though, for each batch of arancini, you should only store them for 3 days for best quality and flavor. So please remember to consider the recipe servings, as well as the number of your tablemates to prevent overfeeding.