Description
Arancini, those golden-fried balls of rice, are a quintessential Italian street food and a testament to the art of transforming simple leftovers into something truly spectacular. This recipe elevates the classic arancini, stuffing them with a delectable combination of salty prosciutto and gooey mozzarella. The result is a symphony of textures and flavors: the crisp, golden-brown exterior gives way to tender, flavorful rice and a molten core of cheese and ham. Each bite is an explosion of savory goodness that will transport you straight to a bustling Italian piazza. Whether you’re looking for a crowd-pleasing appetizer, a fun weekend project, or a way to reinvent leftover risotto, these arancini are sure to become a new favorite.
Why You Will Love This Recipe
This arancini recipe is irresistible for several reasons. First, the combination of prosciutto and mozzarella provides a perfect balance of salty and creamy, savory and comforting flavors. These two ingredients complement each other beautifully, creating a filling that is both rich and satisfying. Second, the contrasting textures of the crispy exterior and the soft, tender interior of the rice balls are incredibly appealing. The satisfying crunch as you bite into the arancini is a sensory experience in itself. Third, this recipe is surprisingly versatile. While the prosciutto and mozzarella filling is a classic, you can easily customize the arancini with your favorite ingredients, such as peas, mushrooms, or different types of cheese. Finally, making arancini is a fun and rewarding process. It’s a great way to get creative in the kitchen and impress your friends and family with your culinary skills. You’ll love how quickly these disappear at parties.
Ingredients
Ingredients to Cook the Rice from Scratch
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 clove of garlic, thinly sliced
- 3 bay leaves
- 1 cup Arborio rice
- 2 ½ cups low sodium chicken stock
Ingredients to Mix into the Cooked Rice
- ½ cup Parmigiano-Reggiano cheese, finely grated
- 1 large whole egg, lightly beaten
- 1 large egg yolk, lightly beaten
Filling for the Rice Balls
- ½ cup mozzarella cheese, cut into small cubes
- ½ cup prosciutto, finely chopped
Ingredients to Roll the Rice Balls Into
- 1 cup all-purpose flour
- 3 large egg whites, beaten with a fork until frothy
- 2 cups Italian bread crumbs
- Vegetable oil, for deep frying
Preparation
Step 1: Cooking the Rice from Scratch
In a medium saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, and bay leaves and sauté for about 3-5 minutes, stirring occasionally, until the onion is soft and translucent and the garlic is fragrant. Be careful not to brown the garlic, as this can impart a bitter taste. The aromatic base of onion and garlic is crucial for building flavor in the rice.
Step 2: Adding the Rice and Stock
Stir in the Arborio rice, ensuring that all the grains are coated with the olive oil and aromatics. Cook for about 1 minute, stirring constantly, to toast the rice slightly. This step helps to develop the rice’s nutty flavor and prevents it from becoming mushy during cooking. Pour in the chicken stock and bring the mixture to a boil over high heat. Once boiling, reduce the heat to a simmer, cover the saucepan tightly, and cook for about 20 minutes, or until the rice is tender and all the liquid has been absorbed.
Step 3: Cooling the Rice
Remove the saucepan from the heat and discard the bay leaves. Transfer the cooked rice to a large bowl and spread it out evenly to help it cool quickly. Allow the rice to cool completely to room temperature. This step is essential, as warm rice will be difficult to handle and shape into balls. Cooling the rice also allows the flavors to meld together.
Step 4: Enriching the Rice
Once the rice is completely cooled, stir in the grated Parmigiano-Reggiano cheese, the beaten whole egg, and the beaten egg yolk. Mix thoroughly until all the ingredients are well combined and the rice mixture is slightly sticky. The Parmigiano-Reggiano cheese adds a salty, umami-rich flavor, while the eggs help to bind the rice together and provide richness.
Step 5: Shaping and Filling the Arancini
Divide the rice mixture into 12 equal portions. This will ensure that all the arancini are uniform in size and cook evenly. Arrange the portions on a small tray or baking sheet for easy access. In a small bowl, combine the cubed mozzarella cheese and the chopped prosciutto. This mixture forms the delicious, savory filling for the arancini.
Step 6: Rolling the Balls
Keep a small bowl filled with cold water close by. Moisten your hands with water from time to time to prevent the rice from sticking. This is a crucial step for easy rolling. Scoop up about ¼ cup of the rice mixture and cup it in one hand. Use your other hand to flatten it slightly and create an indentation in the center. Place about a teaspoon of the mozzarella and prosciutto mixture in the middle of the indentation.
Step 7: Sealing and Shaping
Close your hand, making a fist, and gently roll the rice mixture into a ball, ensuring that the filling is completely enclosed. If needed, you can add more rice to cover the filling. The goal is to create a smooth, round ball without any cracks or openings. Place the formed rice ball on a greased cookie sheet or tray and repeat with the remaining rice and filling to form 12 arancini.
Step 8: Preparing for Frying
Roll the arancini, one at a time, first in the all-purpose flour, ensuring they are evenly coated. This helps the egg wash adhere properly. Next, dip each arancini in the beaten egg whites, making sure they are completely covered. Finally, roll the arancini in the Italian bread crumbs, turning to coat all over. Press the bread crumbs gently onto the surface to ensure they stick well. Place the breaded arancini back on the cookie sheet.
Step 9: Chilling the Arancini
Cover the prepared arancini with plastic wrap and chill them in the refrigerator for at least 30 minutes, or up to 2 hours. Chilling the arancini helps them to firm up, which prevents them from falling apart during frying. It also allows the bread crumbs to adhere more firmly, resulting in a crispier crust.
Step 10: Deep Frying
Line a cookie sheet with paper towels and place it next to your stove. This will be used to drain the arancini after frying. Heat the vegetable oil in a Dutch oven or a deep frying pan (the oil should measure about 2 inches deep) to 350°F (175°C). Use a deep frying thermometer to ensure accuracy, as the oil temperature is crucial for achieving the perfect golden-brown color and crispy texture.
Step 11: Frying to Perfection
Use a wire skimmer or a large slotted spoon to gently lower the arancini into the hot oil. Do not overcrowd the pan; fry only a few arancini at a time to maintain the oil temperature and prevent them from sticking together. Fry the arancini for about 2-3 minutes, or until they are golden brown and crispy all over, turning them occasionally to ensure even cooking. You can also keep them warm in the oven preheated to 200°F (95°C) while you fry the rest.
Step 12: Draining and Serving
When the arancini are golden brown and crispy, remove them from the oil with the wire skimmer or slotted spoon and place them on the prepared cookie sheet lined with paper towels to drain excess oil. Repeat with the remaining arancini. Serve the arancini while they are hot, alongside a crispy salad or with your favorite tomato sauce.
COOKING Rating:
- Difficulty: Medium
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
Serving Suggestions:
- Serve as an appetizer for an Italian-themed dinner.
- Enjoy as a snack or light lunch with a side salad.
- Pair with a marinara sauce for dipping.
- Include as part of an antipasto platter.
- Serve at parties or gatherings – they are always a hit!
Tips:
- Use leftover risotto as a base for the arancini to save time and reduce waste.
- Ensure the rice is completely cooled before shaping the balls to prevent them from falling apart.
- Moistening your hands with water helps to prevent the rice from sticking and makes shaping the balls easier.
- Chilling the arancini before frying helps them to hold their shape and ensures a crispy crust.
- Use a deep-frying thermometer to maintain the correct oil temperature, which is crucial for achieving the perfect golden-brown color and crispy texture.
- Do not overcrowd the pan when frying, as this will lower the oil temperature and result in soggy arancini.
- Get creative with the fillings! Try adding peas, mushrooms, or different types of cheese to customize the arancini to your liking.
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Nutritional Information: (Per Serving, approximately 1 Arancini)
- Calories: 283kcal
- Protein: 12g
- Sodium: 465mg
Conclusion
These Arancini are not only a delicious and satisfying treat, but they also offer a glimpse into the resourcefulness and culinary creativity of Italian cuisine. Transforming simple ingredients into something so delightful and memorable is what makes cooking such a rewarding experience. Gather your ingredients, put on some Italian music, and prepare to embark on a culinary adventure that will leave you and your guests craving more. Buon appetito!
Questions and Answers about this Recipe
Q1: Can I use leftover risotto to make these arancini?
A: Absolutely! In fact, using leftover risotto is a fantastic way to make arancini. It not only saves time but also reduces food waste. Simply ensure that the risotto is cooled completely before shaping it into balls. If the risotto is a bit dry, you can add a tablespoon or two of chicken stock or cream to moisten it slightly. Keep in mind that the flavors of the risotto will influence the final taste of the arancini, so choose a risotto that complements the prosciutto and mozzarella filling.
Q2: What can I substitute for prosciutto in the filling?
A: If you don’t have prosciutto on hand, or if you’re looking for a vegetarian alternative, there are several substitutes you can use. Cooked ham, pancetta, or speck are all excellent options that will provide a similar salty, savory flavor. For a vegetarian option, consider using sun-dried tomatoes, roasted red peppers, or sautéed mushrooms. You could also add some chopped fresh herbs, like basil or parsley, for extra flavor.
Q3: What is the best way to prevent the arancini from falling apart during frying?
A: There are several steps you can take to prevent the arancini from falling apart during frying. First, make sure the rice is completely cooled before shaping the balls. This will help the rice to bind together better. Second, moisten your hands with water to prevent the rice from sticking and making it easier to shape the balls tightly. Third, chill the arancini in the refrigerator for at least 30 minutes before frying. This will help them to firm up and hold their shape. Finally, ensure that the oil is at the correct temperature (350°F or 175°C) and do not overcrowd the pan when frying.
Q4: Can I bake these arancini instead of deep-frying them?
A: While deep-frying gives the arancini their characteristic crispy exterior, you can bake them for a healthier alternative. Preheat your oven to 400°F (200°C). Place the prepared arancini on a baking sheet lined with parchment paper. Drizzle them lightly with olive oil and bake for about 20-25 minutes, or until they are golden brown and heated through, turning them halfway through the baking time to ensure even browning. The baked arancini will not be as crispy as the deep-fried version, but they will still be delicious and satisfying.
Q5: How can I store leftover arancini, and how do I reheat them?
A: Leftover arancini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat them, you can use the oven, the microwave, or a skillet. For the best results, reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until they are heated through and crispy. Alternatively, you can reheat them in a skillet over medium heat, turning them occasionally, until they are heated through and crispy. Microwaving is the quickest option, but it will result in softer arancini.
