Arancini: Italian: [aranˈtʃiːni], Sicilian: [aɾanˈtʃiːnɪ, -ˈdʒiː-] are Italian rice balls that are stuffed, coated with breadcrumbs and fried. They are a staple of Sicilian cuisine.
Arancini derives from the Sicilian plural diminutive of aranciu (‘orange’), from their shape and colour which, after cooking, is reminiscent of an orange. – FYI – THIS is why I added saffron to my sauce recipe – saffron is bright and brilliant, just like the fragrant citrus aromas of fresh orange.
To make arancini, you have to make risotto – which is a long and determined process in and of itself. (It seems simple, but it takes time and patience, as does anything that is worthwhile).
I created this recipe to employ a simple base of Parmesan risotto that is chilled, rolled, breaded and fried. Classic versions often start with saffron risotto, which explains the Italian name arancine, or little oranges, named for their shape and hue. I chose the saffron for the sauce in this case – aromatic and bright, as a perfect addition to roasted red peppers.
Simmering risotto and frying the arancini are simple (yet time consuming) tasks, but the step in between is crucial: Do not skimp on chilling the risotto. If it is not properly chilled, it will fall apart in the hot oil instead of forming crisp, glistening, orbs filled with molten cheese.
Serve these arancini in a pool of Roasted Red Pepper Sauce* and crown them with a flurry of lemon zest and parsley for brightness and zing!
Sicilian Red Pepper Tomato Arancini
Sicilian Red Pepper Tomato Arancini
¼ cup unsalted butter (½ stick)
large shallot, minced
¾ tsp. dried Italian seasoning
sea salt and black pepper
1 cup arborio rice
⅓ cup white wine
2 cups chicken stock, warmed
1 cup freshly grated Parmesan + (for garnish)
3 Tbs. fresh parsley leaves +, finely chopped
2 oz. whole-milk mozzarella, cut into ½” cubes
2 oz. fontina cheese, cut into ½” cubes
⅓ cup all-purpose flour
2 large eggs
1 cup Panko or bread crumbs
2 tsp. Italian seasoning
sea salt and black pepper
vegetable oil for frying (3-4 cups)
*Roasted Red Pepper Sauce
Prepare the Risotto:
In a medium saucepan, melt 2 Tbs. butter over medium. Add shallot and Italian seasoning. Season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in rice until coated, about 1 minute. Add wine. Cook, stirring frequently, until absorbed, about 1 minute.
Stir in ½ cup stock. Cook, stirring frequently, until stock is almost absorbed, about 4 minutes. Repeat with remaining stock, adding ½ cup at a time and stirring until absorbed before adding the next cup, about 15 minutes.
Once all the stock has been absorbed — the rice should be tender but still slightly chewy and the risotto creamy — stir in the Parmesan, the remaining 2 Tbs. butter and parsley. Season to taste with salt and pepper. Transfer to a parchment-lined baking sheet, spread out in an even layer and let cool, at least 20 minutes. Cover tightly in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour or up to 2 or 3 days. (DO NOT SKIP THE CHILLING PROCESS – If the risotto mixture isn’t cold, it can fall apart in the hot oil).
Once the risotto is chilled, slice it into about 24 even portions. Working with one at a time, gently roll each into a ball, then press between palms to slightly flatten. Press one cube of mozzarella into the center and shape the risotto up and over it, sealing the cheese in the center. Roll the ball in palms of the hand until round. Repeat with remaining risotto balls.
In a medium saucepan, heat the oil over medium.
Prepare the Breading:
Add the flour to a shallow bowl, then add the eggs to another shallow bowl and beat the eggs to combine. In a third bowl, combine the Panko and Italian seasoning, along with salt and pepper. Stir to combine.
Working with one arancini at a time, roll it first in the flour, shaking off any excess, then in the egg, then in the Panko, taking care to coat it on all sides with each roll. Transfer to a clean baking sheet. Repeat with the remaining arancini.
Fry:
Fry the arancini in batches, leaving at least one inch between each ball, until golden and crisp on the outside, about 5 minutes. (By the time the crust crisps, the cheese filling will melt.) Transfer to a paper-towel-lined baking sheet and repeat with remaining arancini.
Spoon warmed Roasted Red Pepper Sauce onto small plates or into bowls and top with warm arancini. Garnish with fresh parsley, lemon zest, and Parmesan cheese, as well as additional fresh ground pepper.
*Roasted Red Pepper Sauce:
1 Tbs. butter
1 Tbs. olive oil
½ yellow onion, minced
1 close garlic, smashed and minced
sea salt and pepper (lots of pepper)
1 cup roasted red peppers, finely chopped
½ – 1 cup Roma tomatoes, finely chopped
1 tsp. Italian seasoning
juice and zest of 1 fresh lemon (reserve some zest for garnish)
4 threads dried saffron
In a large sauté pan, heat both the butter and oil until simmering.
Add the onion, garlic, and salt and pepper. Stir and sauté until caramelized, stirring often, over medium-high heat.
Reduce heat to a simmer and add the roasted red peppers (drained), tomatoes, and Italian seasoning.
Stir well and cook until well combined.
Stir in lemon juice and zest and saffron. Cook for an additional 3-5 minutes.
Transfer to a high speed blender or food processor and blend until mostly smooth – but still a little textured and chunky.
