A Simple Guide to Making Delicious Fried Rice Balls

Fried rice balls, known as arancini in Italian cuisine, are beloved for their golden-brown exterior and warm, comforting insides. This arancini recipe is a straightforward and delicious way to enjoy these rice balls. Here, we guide you through the process step-by-step, ensuring you can create these delightful treats at home.

Ingredients for the Risotto

1 cup Arborio rice 4 cups vegetable or chicken stock (or a choice of beef or fish stock) 2 cloves garlic, minced 3 tbsp olive oil, divided 1/2 cup sun-dried tomatoes, chopped 1/2 cup peas 2 slices bacon, chopped 1/4 cup fresh parsley, chopped 1/4 tsp dried thyme or rosemary 1/2 cup grated Parmigiano-Reggiano cheese Salt and pepper, to taste 1 cup flour 1/2 cup cornstarch 1 egg, beaten 2 cups panko breadcrumbs, optional Olive oil, for frying

Step-by-Step Guide

Starting with the risotto, this is the heart of the arancini. The key is in the slow cooking and the gradual addition of the stock. This process allows the rice to become creamy and deliciously full of flavor.

The Risotto Process

Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Stir in the Arborio rice and cook for 2 minutes, until the rice is lightly toasted.

Add 1 cup of your choice of stock and stir continuously until the liquid is mostly absorbed. Continue adding the stock in small increments, stirring constantly, until the rice is creamy and tender, about 18-20 minutes.

Once the rice is cooked, stir in the sun-dried tomatoes, peas, chopped bacon, parsley, thyme or rosemary, and Parmigiano-Reggiano cheese. Season with salt and pepper to taste.

Allow the risotto to cool for a few minutes to allow the flavors to meld together.

The Breading Process

In a shallow dish, combine the flour and cornstarch with salt and pepper to create a dredging mixture. Ensure it’s seasoned well, as this will give the arancini a good taste.

In another shallow dish, beat the egg and add a pinch of salt and pepper.

For the breading, you can use breadcrumbs or panko. Mix in extra Parmigiano-Reggiano cheese if you like.

It’s best to freeze the rice balls for about an hour before dredging. This helps them hold the breading better.

Dredge the cooled risotto mixture in the flour and cornstarch mixture, shaking off any excess. Dip in the beaten egg, ensuring they get a good coating.

Then coat in the breading, pressing to ensure that the breading sticks. Place on a wire rack or paper towels to rest.

The Frying Process

Heat enough olive oil in a large skillet or deep fryer to 350°F (175°C).

Fry the arancini in batches, ensuring they don’t overcrowd the pan. Cook for about 3-4 minutes on each side until golden brown and crispy.

Drain the fried arancini on paper towels to remove excess oil. Serve hot with a drizzle of olive oil and a sprinkle of grated Parmigiano-Reggiano, if desired.

Final Touches and Variations

Once you’ve mastered the basic method, you can experiment with different fillings and toppings. Some popular additions include ham, cheese, mozzarella, and even mushrooms. You can also top them with a little chopped fresh basil or a sprinkle of nutritional yeast for a non-dairy version.

Conclusion

With this straightforward and effective guide, you have all the tools you need to make perfect arancini at home. Whether you serve them as a snack, appetizer, or even as a main course with a side salad, these delicious fried rice balls are sure to impress. Enjoy your culinary adventure!