Arancini (pronounced ah-rahn-CHEE-nee) are a classic Sicilian dish featuring crispy, golden fried rice balls filled with a savory and flavorful center. Traditionally filled with a ragu base, mozzarella cheese, and peas, these delectable treats are perfect as an appetizer, light lunch, or satisfying snack.

Here’s how to create your own batch of Arancini:

Ingredients:

  For the Rice:

• 2 cups Arborio rice (or Carnaroli rice)
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1/2 onion, finely chopped
• 2 tablespoons olive oil
• 1/2 cup dry white wine (optional)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

  For the Filling:

• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 pound ground meat (beef, pork, or a combination)
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup frozen peas
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley (optional)
• Salt and freshly ground black pepper, to taste

  For the Coating:

• 2 large eggs, beaten
• 1 cup all-purpose flour
• 2 cups panko breadcrumbs
• Vegetable oil for frying

Instructions:

Cook the Rice:

In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.

Stir in the Arborio rice and toast for a minute, stirring constantly.

(Optional) Add the white wine and cook until almost completely evaporated, stirring occasionally.

Gradually add the hot chicken broth, about 1/2 cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Season with salt and pepper.

Continue cooking for 18-20 minutes, or until the rice is tender but still has a slight bite (al dente). Remove from heat and let cool slightly.

Prepare the Filling:

In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Stir in the crushed tomatoes, peas, Parmesan cheese, and parsley (if using). Season with salt and pepper to taste.

Bring to a simmer and cook for 10-15 minutes, or until the sauce thickens slightly. Remove from heat and let cool slightly.

Assemble the Arancini:

Once the rice and filling are cool enough to handle, lightly wet your hands to prevent sticking.

Scoop out about 1/4 cup of rice and flatten it in your palm. Place a spoonful of the filling in the center.

Carefully gather the rice around the filling, forming a tight ball. Repeat with the remaining rice and filling.

Coating and Frying:

Set up a three-bowl assembly line: one bowl with beaten eggs, one bowl with flour, and one bowl with panko breadcrumbs.

Dip each rice ball in the flour, then dredge in the beaten eggs, and finally coat generously in the panko breadcrumbs.

Heat the Oil:

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).

Fry the Arancini:

Carefully add a few Arancini at a time to the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy.

Drain on paper towels to remove excess oil.

Tips:

For a richer flavor, use homemade chicken broth instead of store-bought.

If the rice mixture seems too dry, add a little more hot broth while cooking.

Let the filled Arancini chill in the refrigerator for at least 30 minutes before frying. This helps them firm up and hold their shape better.

Fry the Arancini in batches to avoid overcrowding the pot and ensure even cooking.

Arancini can be served hot or at room temperature. They are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days

Estimated Per Arancino:

• Calories: 400-500
• Protein: 15-20 grams (mostly from the cheese and meat)
• Carbs: 40-50 grams (mostly from the rice and breadcrumbs)
• Fiber: 2-3 grams (from the rice and vegetables)