Arancini
Sicilian fried rice balls with saffron risotto and mozzarella inside, golden and crispy outside. A beloved street-food style starter.
8 ingredients
7 steps
Ingredients
- 1400g cooked saffron risotto (cooled completely)
- 2150g fresh mozzarella, cut into small cubes
- 3100g breadcrumbs (panko preferred)
- 42 eggs, beaten
- 550g plain flour
- 6Sunflower oil for deep frying
- 7Salt and pepper
- 8Marinara sauce to serve
Instructions
- 1Take a handful of cold risotto (about 60g), flatten in your palm, and place a cube of mozzarella in the centre.
- 2Close the risotto around the filling, shaping into a firm ball about the size of a golf ball. Repeat with all risotto.
- 3Set up a breading station: flour, beaten egg, breadcrumbs in separate bowls.
- 4Roll each ball in flour, dip in egg, then coat thoroughly in breadcrumbs.
- 5Heat oil to 175°C (350°F) in a deep pan. Fry arancini in batches for 3–4 minutes until deep golden brown.
- 6Drain on kitchen paper, season with salt, and serve immediately with warm marinara sauce.
- 7Tip: The risotto must be completely cold and firm before rolling — warm risotto will fall apart.