Home-made Arancini

These delectable little bites are called Arancini, "little oranges" in Italian, are a Sicilian risotto fritter, usually stuffed with meat, or cheese, breaded, and deep fried crispy and oozing with goodness!

Chef Life

Arancini

These delectable little bites are called Arancini, "little oranges" in Italian, are a Sicilian risotto fritter, usually stuffed with meat, or cheese, breaded, and deep fried crispy and oozing with goodness!

How to make Home Made Arancini

Arancini (makes approximately 16-20 each, 2oz. arancini)
4 cups cooked, cold risotto of your choice, or see “Asparagus Risotto” recipe for filling
1 cup grated Boschetto al Tartufo, or other soft cheese that will melt nicely
4 eggs, beaten with a whisk in a bowl
1 cup flour
4 cups bread crumbs (50/50 mix of panko, and Italian breadcrumbs)
Oil for frying:
6 cups vegetable oil
2 cups EVOO
For serving:
Grated Boschetto al Tartufo, Parmigiano, or your favorite cheese
Chopped parsley, or any other favorite herbs you may have on hand

Ingredients

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Preperation

  1. With a small scoop, (approximately 1.5-2 ounces) make a ball in the palm of your hand, and fill it with some of the soft, grated cheese, stuffing it into the center.
  2. Wrap risotto around cheese, fully sealing it, so that no cheese is visible on the outside.
  3. Repeat until all arancini are done, and store in refrigerator, for an hour, or overnight to set-up.
  4. Bread the arancini. First in the flour, then egg, then breadcrumbs.
  5. Place on a plate, cookie sheet, or casserole, without stacking them.
  6. Fry in oil. I use a blend of 80% Vegetable oil, and 20% EVOO.
  7. Heat oil to 365f.
  8. Fry arancini, until golden brown, and drain on paper towels.
  9. Break on arancini open to see if the cheese is melted, and hot inside. If not, fry them all, and place in a warm oven to heat for a few minutes, not too long!
  10. Dust arancini with grated Boschetto al Tartufo, Parmigiano, Pecorino, or any other cheese of your choice.
  11. Serve hot, and enjoy!

Instructions

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