Arancini

Name: Arancini
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Italy
Ingredients: 600 g (4 cups) cold risotto, from Risotto alla Parmigiana, chilled at least 4 hours or overnight; for vegetarians make it with vegetable stock and a vegetarian hard cheese; 30 g (1 oz) Parmigiano Reggiano, grated; or a vegetarian hard cheese (traditional Parmesan uses animal rennet); 1 egg, large, for the rice; 125 g (4½ oz) mozzarella, low-moisture, cut in 12 cubes; 100 g (¾ cup) all-purpose flour, for coating; 2 eggs, large, beaten, for coating; 120 g (1½ cups) fine dry breadcrumbs; 1½ l (6 cups) neutral oil, for frying; fine sea salt, to finish; 250 ml (1 cup) Tomato Sauce, warmed, to serve

Crisp risotto balls with a molten mozzarella heart

Makes: 12 arancini
Hands-on: 40 min
Total: 1 h 20 min
Level: Some skill

Arancini turn leftover risotto into a snack: chilled rice is rolled around a cube of mozzarella, coated in breadcrumbs and fried until golden. This plain version uses Risotto alla Parmigiana as its base; the Sicilian ragù-filled version is a variation.

Ingredients

600 gcold risotto (4 cups)from Risotto alla Parmigiana, chilled at least 4 hours or overnight; for vegetarians make it with vegetable stock and a vegetarian hard cheese
30 gParmigiano Reggiano (1 oz)grated; or a vegetarian hard cheese (traditional Parmesan uses animal rennet)
1egglarge, for the rice
125 gmozzarella (4½ oz)low-moisture, cut in 12 cubes
100 gall-purpose flour (¾ cup)for coating
2eggslarge, beaten, for coating
120 gfine dry breadcrumbs (1½ cups)
1½ lneutral oil (6 cups)for frying
fine sea saltto finish
250 mlTomato Sauce (1 cup)warmed, to serve

Diet: Vegetarian
Allergens: gluten, egg, milk, celery, sulphites
Origin: Italy (Sicily)

Method

Mix the cold risotto with the Parmigiano and 1 egg until it holds together.
With wet hands, take about 50 g (a golf-ball-sized portion) of rice, flatten it in your palm, put a cube of mozzarella in the center and close the rice around it, rolling into a tight ball. Repeat to make 12. 15 min
Set up three shallow dishes: flour, beaten eggs and breadcrumbs. Roll each ball in flour, then egg, then breadcrumbs, pressing so the crumbs stick. Chill for 20 minutes to firm up. 20 min
Heat the oil in a heavy pot (at least 8 cm / 3 in deep) to 175°C (350°F).
Fry 4 at a time, turning, until deep golden all over and hot in the center, 4–5 minutes. The center should reach 74°C (165°F) so the cheese melts. Drain on a rack and sprinkle with salt. 15 min
Serve hot with warm tomato sauce.

Why it works

Cold risotto is firm because its starches have set as they cooled, which makes it shapeable. The egg and cheese add binding. The three-stage coating creates a seal that crisps in the oil while the rice inside heats through and the mozzarella melts.

Common mistakes

Using warm risotto: it won't hold a shape.
Oil too hot: the crust browns before the center is hot and the cheese stays cold.

Variations

Arancini al ragù: Fill each ball with 1 tsp of Ragù alla Bolognese, a few peas and a smaller cube of mozzarella; shape into cones for the Sicilian look.
Baked: Spray with oil and bake on a rack at 220°C (425°F) for 20–25 minutes; less crisp, but good.

Make ahead and storage

Shape and coat up to 1 day ahead, or freeze coated balls for 2 months; fry from frozen at 165°C (330°F) for 7–8 minutes.

Notes

Risotto made with stock may contain celery and wine (sulphites); see Risotto alla Parmigiana. Cool leftover risotto quickly and refrigerate within 1 hour; use within 1 day.