Description
These Cheesy Sicilian Arancini Balls are crispy, golden fried risotto balls filled with gooey mozzarella and sun-dried tomatoes, flavored with lemon zest and herbs. A classic Italian street food, perfect as an appetizer or snack that combines creamy risotto with a crunchy breadcrumb coating.
Ingredients
Scale
Arancini Rice Mixture
- 2 tbsp olive oil
- 15g unsalted butter
- 1 onion, finely chopped
- 1 large garlic clove, crushed
- 300g risotto rice
- 150ml vegetable broth
- 1 litre vegetable stock
- 1 lemon, finely zested
- Salt and pepper to taste
- 1 tsp dried basil
- 150g ball mozzarella, cubed
- 6-8 sun-dried tomatoes, diced
Breading and Frying
- Vegetable oil for deep-frying
- 150g plain flour
- 2 large eggs, lightly beaten
- 150g fine dried breadcrumbs
Instructions
- Heat oil and butter: Heat olive oil and butter in a medium saucepan over medium heat until the butter becomes foamy.
- Sauté onion: Add diced onion and a pinch of salt, reduce heat to low, and cook for about 15 minutes, stirring occasionally, until softened.
- Add garlic: Add crushed garlic and cook for 1 more minute to release its aroma.
- Add rice: Stir in the risotto rice and cook for 1 minute to lightly toast the grains, enhancing the flavor.
- Add broth: Pour in vegetable broth and bring to a boil, letting it cook for a few minutes until the liquid reduces by half.
- Cook with stock: Gradually add half of the vegetable stock, stirring constantly, until most of the liquid is absorbed (about 15 minutes).
- Finish rice: Add the remaining stock one ladleful at a time, stirring until the rice is tender and creamy (about 20-25 minutes).
- Season and zest: Stir in lemon zest, dried basil, and adjust seasoning with salt and pepper to taste.
- Cool rice: Spread the risotto evenly on a shallow tray and let it cool to room temperature to allow it to firm up for shaping.
- Shape balls: Once cooled, scoop the risotto into 8-10 portions. Flatten each portion in your palm, placing mozzarella cubes and sun-dried tomatoes in the center.
- Enclose filling: Carefully enclose the cheese and tomatoes by folding the rice around and gently roll into a neat ball shape. Repeat for all portions.
- Prepare breading station: Set up three separate bowls – plain flour in the first, beaten eggs in the second, and fine dried breadcrumbs in the third.
- Bread arancini: Roll each risotto ball first in flour, then dip in beaten eggs, and finally coat thoroughly with breadcrumbs for a crispy crust.
- Heat oil: Heat vegetable oil in a large saucepan over medium-low heat to 170°C (340°F). Test readiness by frying bread; if golden in 45 seconds, the oil is at correct temperature.
- Fry arancini: Carefully fry the arancini balls in small batches, turning occasionally, for about 8-10 minutes until golden brown and crispy.
- Drain: Remove the fried arancini from oil with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve warm with your favorite dip and enjoy the crispy, cheesy Mediterranean treat!
Notes
- Make sure the risotto is completely cooled before shaping to prevent sticking and ensure firm balls.
- Use fresh mozzarella for best melting quality inside the arancini.
- Maintain oil temperature around 170°C to avoid greasy or undercooked arancini.
- For a vegetarian version, ensure the vegetable broth and stock are vegetarian-friendly.
- Arancini can be prepared ahead; shape and bread, then refrigerate and fry just before serving.
