Arancini (GF)

If you are a fan of Italian cuisine, then you probably already know, and love, arancini.

Arancini are delicious Italian rice balls that are typically stuffed, breaded, and fried to perfection. The name “arancini” translates to “little oranges” in Italian, referring to their shape and golden color resembling oranges. They originated in Sicily, Italy, and have become popular both within Italy and internationally.

What Rice to Use For Arancini

The main ingredient of arancini is risotto or short-grain Italian rice, such as Arborio or Carnaroli. This rice must be used because it is high in starch, so when it is cooked it is creamy. Then when it is cooled, it sticks together because of the starches, allowing it to hold a ball form to be fried.

Filling Options for Arancini

The filling of arancini varies and can include a wide range of ingredients, depending on personal preferences and regional variations.

The most classic and popular filling for arancini is ragù, a meat-based sauce made with ground beef or pork, cooked with tomato sauce, onions, garlic, and various herbs and spices. The rice balls are typically stuffed with a spoonful of ragù, along with a cube of mozzarella cheese, which melts and becomes gooey when the arancini are fried.

In addition to the traditional ragù filling, arancini can be filled with a variety of ingredients. Vegetarian options include fillings like mozzarella cheese, peas, mushrooms, spinach, or a combination of these. Seafood lovers can enjoy arancini filled with ingredients such as shrimp, crab, or even squid ink, which gives the rice a distinctive black color.

How to Serve Arancini

Arancini are commonly served as appetizers, street food, or part of antipasto platters in Italian cuisine. They can also be enjoyed as a main course alongside a fresh salad or as a snack on the go. They are perfect for parties and potlucks!

Arancini can be made partially ahead of time, so you can make the risotto, form the balls, stuff and bread it, then refrigerate it until you want to fry it.

Ingredients:

• Risotto:
  • 3.5 cups chicken stock
  • 4 tbsp butter
  • 1 small onion, chopped finely
  • 2 garlic cloves, minced
  • ½ cup white wine
  • 1 cup arborio rice
  • Salt to taste
  • 1 cup finely grated parmesan cheese
  • 2 tbsp butter, cubed
• Arancini Balls:
  • fillings of choice such as 3 oz low moisture mozzarella cut into ⅓ inch pieces, 1/4 cup salami, diced
  • 2 cups panko – I use GF breadcrumbs, Alieias is the best brand
  • ½ cup AP flour – I like Bob’s Redmill 1-1 gluten free flour
  • 2 eggs, whisked for egg wash
  • Avocado oil for frying 4-6 cups

Preparation:

STEP 1.

Make risotto, simmer stock. In a medium pot, saute onions and garlic until translucent. Deglaze with white wine, add rice and parch rice. Slowly add stock, one cup at a time, stirring risotto rice as you go. Cook until cooked through, around 20-30 minutes, but has somewhat of a bite, most of the liquid should be gone. Add parmesan cheese and 2 tbsp butter. Season if needed.

Spread risotto on an even layer of parchment lined baking sheet and chill for 1 hour to 4 hours.

STEP 2.

Scoop out ¼ cup risotto rice and form into a patty, 2 inch in diameter. Place 2-3 mozzarella pieces (or other stuffings) in the center and pinch the risotto to encase the cheese. Set aside on a baking sheet. Freeze balls for 10 minutes.

STEP 3.

Set up your breading station with flour in one bowl, eggs in another, then panko in the last. Coat your balls in flour, shaking off excess, then dip into egg and coat with panko. Place back on a parchment lined baking sheet and chill while the oil heats up.

STEP 4.

Pour oil into pot 2 inches – 3 inches deep and bring to 350*F. Lower the rice balls and fry for 6-8 minutes until browned. Transfer to towels to drain and serve warm.