The Italian arancini are part of the Italian left overs cuisine! Traditionally, in Sicily, they are made with left overs of risottos, but this is so good, you don’t need to wait for left overs to do them!
Here you will find a classic arancini recipe made from risotto and stuffed with mozzarella cheese. You can also stuff them with beef or vegetables, depending on what you have in the fridge.
Preparation time: 50 minutes – Cooking time: 25 minutes for the risotto, 7 minutes for the arancini – Serves 4 people
- 250g Arborio rice
- 20cl white wine
- 50cl vegetable broth
- 50g grated parmesan
- 80g flour
- 80g breadcrumbs
- 2 eggs
- 30g butter
Preparation of the authentic Italian arancini
Begin by preparing your risotto. Melt the butter in a thick-bottomed saucepan, add the rice and stir until it becomes translucent.
Pour in the white wine and cook until it evaporates, then gradually add the vegetable broth little by little, and cook for a period of 20 to 25 minutes, stirring regularly.
Your risotto is ready when all the stock has been absorbed. Add the parmesan and leave to cool.
Using a tablespoon, form half a ball of risotto.
Add one or two pieces of mozzarella.
Use more of the rice to make a complete ball the size of a little egg.
Roll it in the flour.
Then dip it in the beaten eggs and the breadcrumbs.
Finally, fry the arancini in a fryer. Cook three at a time so the oil doesn’t get cold.
When the arancini have taken on a golden colour, remove them and put them on absorbent paper.
Arancini are an example of the cuisine of leftovers! Traditionally in Sicily, they are cooked with the leftovers of risottos from the day before.