Arancini are Sicilian rice balls filled with various ingredients, coated in flour, egg, and breadcrumbs, and fried until golden brown. They require preparation but are a great snack or appetizer. Varieties of seasoning can be added, and they have become more popular outside of Sicily thanks to Italian author Andrea Camilleri.
Arancini are a pan-fried Sicilian specialty made with rice balls and stuffing covered in bread crumbs. They can be made with rice or specially prepared plain or day-old risottos. The filling can be made with any number of ingredients, such as mozzarella, meat and tomato sauce, mushrooms, eggplant, peas, or a combination of any of the above. Arancini are great snacks, appetizers, or a hearty addition to a salad tossed. They are best enjoyed fresh from the fryer.
Arancini requires a lot of preparation. The ingredients must be ready in advance and the assembly takes about an hour. First, the risotto or white rice should be prepared and simmered until it absorbs all the water or broth. This will take about 30 minutes to an hour. Then the rice must be allowed to cool. During this time, the filling can be prepared. Set aside a bowl of flour and whisk two eggs. Put the bread crumbs in a separate bowl.
Using damp hands, take a handful of risotto and roll it into a ball about 1 to 2 inches in diameter. Flatten the ball, make an indentation in the center and place a piece or spoonful of whatever filling you choose inside it. Roll the rice into a ball, quickly dip it in the flour for a light coating, then in the egg, and finally in the bread crumbs. The arancini are now ready to be fried. Pour enough vegetable oil into a heavy, deep saucepan or wok until it is about two inches deep. Heat the oil until it reaches 360 degrees. Drop the arancini into the oil in batches and let them fry until golden brown. Use a slotted spoon to transfer them to a paper towel to drain. Let stand for about two minutes and serve piping hot.
Many varieties of seasoning can be added to rice, tomato sauce, or even bread crumb coating. If the arancini are made using risotto, no additional seasoning of the rice is necessary. Your favorite herbs can be sprinkled into the tomato sauce, and salt, pepper, or even paprika can be added to the flour coating, depending on how adventurous you’re feeling.
Arancini has recently become more popular outside Sicily thanks to Italian author Andrea Camilleri. The main character of his popular detective stories, Inspector Montalbano, is an avid fan of the dish.
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