Introduction
Michael Symon’s Arancini are a delectable Italian treat that bring a crispy exterior and a creamy, cheesy interior to the table. These rice balls are perfect as an appetizer or a snack and are a fantastic way to use leftover risotto. With a combination of simple ingredients and straightforward steps, anyone can master this dish and enjoy the rich flavors of Italy in their own kitchen.
Detailed Ingredients with measures
4 cups cooked risotto
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour
2 large eggs
1 cup breadcrumbs
Salt and pepper to taste
Vegetable oil for frying
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: Approximately 12 arancini
Detailed Directions and Instructions
Step 1: Prepare the Risotto
In a medium saucepan, combine rice, onion, and 4 cups of broth. Bring to a boil over medium heat, then reduce the heat and let it simmer. Stir occasionally until the rice is tender and creamy, about 18 minutes. Remove from heat and stir in Parmesan cheese and butter.
Step 2: Cool the Risotto
Spread the risotto in a thin layer on a baking sheet and let it cool for about 1 hour. Refrigerate for at least 2 hours or overnight to firm up.
Step 3: Form the Arancini
Using wet hands, take a portion of the cooled risotto and form it into a ball. Press a cube of mozzarella into the center and seal the risotto around the cheese. Repeat this process until all the risotto is used.
Step 4: Breading the Arancini
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each ball in flour, then dip in the egg, and finally coat with breadcrumbs.
Step 5: Fry the Arancini
In a heavy pot, heat oil to 350°F. Fry the arancini in batches until golden brown and crispy, about 3-4 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
Step 6: Serve
Serve the arancini warm with marinara sauce for dipping.
Notes
Note 1: Cheese Options
Feel free to experiment with different types of cheese inside the arancini, such as fontina or provolone.
Note 2: Make Ahead
You can prepare the risotto a day in advance and assemble the arancini just before frying.
Note 3: Baking Alternative
For a lighter option, you can bake the arancini in the oven at 400°F for 20-25 minutes, turning halfway through.
Note 4: Other Fillings
Consider adding cooked peas, mushrooms, or other vegetables to the risotto for added flavor and texture.
