Arancini
Votes: 35
Time: 2 hours 30 minutes
Complexity: easily
Quantity: 16 rice balls
Complexity: easily
Quantity: 16 rice balls
A popular Sicilian appetizer, arancini consists of filled rice balls coated in breadcrumbs and fried in a pan. The name "arancini" translates from Italian as "little oranges." The dish gets its name from the resemblance of the neat orange balls to Sicilian oranges, the island's symbolic fruit. Arancini are made with cooked starchy rice, which is sticky and holds its shape. In Italy, for example, they are often made from leftover risotto. Fill the balls with a selection of cheeses, roll in breadcrumbs, and fry. Crispy and delicious, arancini are perfect as an appetizer for a holiday table.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. Arborio rice
- 3 cups lightly salted chicken broth
- 2 tbsp. pine nuts, roasted
- 0.5 tbsp. grated mozzarella cheese (60 gr.)
- 0.5 tbsp. grated fontina cheese (60 gr.)
- 2 tbsp chopped fresh parsley
- 2 large eggs
- 0.5 tbsp. grated parmesan
- 1.5 cups breadcrumbs
- Vegetable oil for shallow frying
We recommend
Recipes with similar ingredients: Arborio rice, mozzarella cheese, Fontina cheese, Parmesan cheese, pine nuts, breadcrumbs, eggs, parsley
Cooking the dish according to the recipe:
- In a medium saucepan, combine the broth and 1/4 teaspoon of salt and bring to a boil over medium-high heat. Add the rice, reduce the heat to low, and simmer until tender, about 20 minutes. Transfer the rice to a parchment-lined baking sheet and let cool completely.
- Combine pine nuts, mozzarella, fontina and parsley in a bowl.
- In a large bowl, beat the eggs, then add the cooled rice, Parmesan and 2/3 cup of the flour. breadcrumbsForm the mixture into 16 balls, each 4 cm in diameter.
- Place the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, push 2 teaspoons of the mozzarella mixture into the hole, then pinch the rice around the filling to seal.
- Roll the balls in breadcrumbs and place on a parchment-lined baking sheet. Cover loosely with plastic wrap and refrigerate for at least 1 hour or overnight (if refrigerating overnight, roll in breadcrumbs again before frying).
- In a large saucepan, heat 1/2 inch (1.5 cm) of vegetable oil over medium heat until a deep-fry thermometer registers 175°C (350°F). Fry the rice balls, a few at a time, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt to taste.
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