Arancini- Italian Street Food or Elegant Appetizer? You decide

13 Apr 2011
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Arancini

Arancini, Italian fried rice balls. I have done it again. I stole a recipe. This time my victim was Paula at Bell'alimento.

It's not really my fault. You see I had leftover asparagus risotto from a restaurant in the refrigerator. I had eaten all the asparagus out of it. And while it would have been delicious all on its own, without the asparagus, simply re-heated. I never got around to that. It was getting dangerously close to toss it in the garbage time. As I may have said before, nothing stresses me out more than wasted food.

So here I am at Bell'alimento (I'd encourage you to read her blog but that would be redundant. Of course you already do. Don't you? Of course you do). So where was I? Oh yes, I was stalking Bell'alimento,  she posted about Arancini. Well in case you don't know Arancini are fried rice balls and are utterly addicting. Considered street food in Italy they make a fantastic hand-held appetizer for a casual meal, or to accompany a glass of wine. You can dress them up with a marinara sauce and serve them on a plate as a first course. You can stuff 'em with just about anything.

Hollywood Hills HouseSo as I was eyeing her version of Arancini I got the oddest feeling as I was reading her post. You know that feeling like someone is watching you. Because it was like she was peeking inside my refrigerator (just who is stalking whom??) Not only did she know I had leftover risotto. She knew I had eggs, flour, breadcrumbs and mozzarella too. And wait it gets even more eerie! She knew I was having a couple of friends over for a glass of wine to enjoy with the springtime garden.

She knew all this about me. Naturally, I just had to steal her recipe. You know to punish her...

 

Arancini- Fried Rice Balls makes 16 CLICK here for a printable recipe

  • Fried Rice Balls- Arancini2 c left over risotto
  • 2 large eggs lightly beaten
  • 8 oz fresh mozzarella, cut into 1/2-inch cubes
  • 1 c flour, or more as needed
  • salt and pepper, to taste
  • 1 c prepared dried bread crumbs, or more as needed
  • vegetable oil for frying

Instructions

Into a deep sided pan {or dutch oven} add approximately 2″ vegetable oil. You may alternatively use a deep fryer. Heat oil to 375 degrees.

While the oil is heating, add 1 beaten egg and risotto to a medium bowl. Stir to combine. Set aside.

Set up breading station with three shallow dishes. Add flour into 1st dish, along with a pinch or 2 of salt and some black pepper to taste. Place remaining egg into 2nd dish and breadcrumbs into 3rd dish.

To make risotto balls: Scoop approximately 1 1/2 to 2 tablespoons of risotto into your hand. Form into a ball and, using your thumb, indent a well in the ball about as deep as its center. Place 1 cube of mozzarella into the well, close the opening and re-shape into a ball. Adding more risotto if needed to cover the mozzarella. Continue until either you run out of risotto or cheese. You should bet about 16 balls.

Using your left hand roll a completed ball in flour, then transfer to your right hand and roll it in egg, then breadcrumbs. Transfer breaded ball to a tray. This left hand then right hand method will keep one hand relatively clean, and not contaminate the egg mixture with flour or breadcrumbs. Continue until all the balls are breaded.

Place breaded balls into hot oil, taking care not to crowd the pan, fry in batches if necessary. Fry for approximately 2 minutes or until golden. Transfer balls to a plate lined with paper towels. Serve while still warm.

SERIOUS FUN FOOD

Greg Henry

Sippity Sup

Comments

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Gosh, I make risotto all the time, but never these...

I plan to remember your post, and visit Paula, when making future risottos...
LL

Lori Lynn (not verified) | Apr 21st, 2011 at 8:43 pm | Reply

Yes, please!

My parents recently had the privilege of prancing around Italy and they came back (reluctantly) raving about these little fried morsels of cheesy goodness. I have yet to try one! But after scanning the recipe, it doesn't look like it's too fussy to whip up. I may just have to make risotto specifically for these apps. Lovely.

Stephanie @ okie dokie artichokie (not verified) | Apr 20th, 2011 at 4:29 pm | Reply

that Bellalimento is trouble

that Bellalimento is trouble i tell you!! but she's also one of the most brilliant cooks w/some mighty fine food . . . and i'd say you're pretty smart to follow in her footsteps. really, really want to make these!

SMITH BITES (not verified) | Apr 19th, 2011 at 11:09 am | Reply

Well they're probably street

Well they're probably street food but you make them elegant. I love arancini and I can't wait until I'm off my self-imposed rice ban. These look wonderful.

BTW, I'd like to have that (ceramic/porcelain) toad/frog that's on your table. My husband would love it. :-)

Anonymous (not verified) | Apr 17th, 2011 at 6:18 pm | Reply

Balls

I think one of the attraction is people love to eat balls. Meat balls, rice balls, snow balls. Thinking of you lately. I have this idea.

Anglela@spinachtiger (not verified) | Apr 17th, 2011 at 7:27 am | Reply

fancy schmancy

oh greg i love how you dress up even fried foods. so fabulous.

vanillasugarblog (not verified) | Apr 15th, 2011 at 4:31 pm | Reply

ok...I didn't want to join

ok...I didn't want to join the 'balls' caravan but, seriously, fried balls on a linen nappie? You'll do anything for the great shot!

Joan Nova (not verified) | Apr 14th, 2011 at 9:34 am | Reply

Arancini

Oh Greg it has been too long and I have some serious catching up to do! Just way too much going on in my life! But here I come and what is the first thing I see? Arancini! We spent 7 years in Italy eating these as often as we could. They are fabulous! Now I want to make them! Street food or elegant appetizer? To me they are good old hearty home cooking, heart-warming, delicious and fun! But I'll eat them anywhere...

Jamie (not verified) | Apr 14th, 2011 at 8:17 am | Reply

I'm not going to joke about your balls.....

but your arancini look top notch indeed. My vote is for elegant appetizer. - S

Oui, Chef (not verified) | Apr 14th, 2011 at 6:04 am | Reply

Well of COURSE I read

Well of COURSE I read bell'alimento and this recipe definitely stopped me in my tracks. I stared at it and drooled for a good ten minutes. Then came back in five minutes to do it all over again. It happens.

Yours look equally as delicious! Like mozzarella sticks only way way better.

Joanne (not verified) | Apr 14th, 2011 at 5:07 am | Reply

Lovely Balls

I adore Paula too, the Risotto leftovers, you and your clever wit, though most of all I adore your lovely balls!

Georgie (not verified) | Apr 13th, 2011 at 6:46 pm | Reply

Fancy Appetizer..the Vote is In

The first time I had this appetizer was in San Francisco up in North Beach. It does take time but I make a flattened version fried in a pan and covered in bread crumbs. Not as good but passable.

bellini (not verified) | Apr 13th, 2011 at 5:33 pm | Reply

some pretty nice ba... I mean arancini

Seriously - I agree with deva, why would there be leftover risotto? I pronounce this unacceptable. However, I would gladly accept a delivery of said "balls". :-)

Kimmy @ Ligher and Local (not verified) | Apr 13th, 2011 at 2:26 pm | Reply

Taunting me again?

The problem with leftovers recipes is that I immediately want to make the leftover dish, which requires also making the original dish, which leaves my kitchen twice as messy. And to answer your original question, Italian bar food.

Kate @ Savour Fare (not verified) | Apr 13th, 2011 at 1:30 pm | Reply

SERIOUSLY? MORE BALLS?

Freud would have something to say about this! But back to the food - I can't stand throwing away food either and love that you used leftover risotto to make this perfect arancini appetizer.

Priscilla (not verified) | Apr 13th, 2011 at 10:13 am | Reply

the problem with this recipe

Leftover risotto? Why would there be leftover risotto? If you ever need help finishing off the risotto, just give me a tweet ;)
Your balls look quite handsome, btw.

deva (not verified) | Apr 13th, 2011 at 9:26 am | Reply

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