Arancini
Crispy and creamy arancini
There is something intensely satisfying about biting into arancini. The crispy exterior and creamy, cheesy interior come together to form the ultimate bite. These iconic Italian appetizers are also quite versatile: You can leave out the pancetta, or replace it with ham. You can flavor the risotto with saffron, or add minced spinach. You just need to keep any substitutions minced into small pieces so the balls stick together when fried.
Arancini
Serves 6
Begin this recipe 24 to 48 hours in advance.
1 tablespoon olive oil
½ onion, finely minced
½ pound pancetta, trimmed of excess fat and finely minced
1 cup Arborio rice
3 cups chicken stock
3 eggs, divided
1¼ cups grated Parmesan
3 ounces Asiago cheese, cut into 12 cubes
1 cup each flour and breadcrumbs
vegetable oil for frying
To serve
minced Italian parsley and grated Parmesan
Directions
Prepare risotto overnight and up to 48 hours in advance by heating oil in a medium saucepan. Add onion and pancetta and sauté over medium heat for 6 minutes. While onion is cooking, pour chicken stock into a separate saucepan and bring to a low boil.
Begin adding stock, 1/3 cup at a time, to rice and stir with a wooden spoon in one direction. Add more broth when rice has fully absorbed liquid. After about 15 minutes, check to see if rice is al dente, stirring in more broth a couple of tablespoons at a time until rice is just al dente. Make sure all broth has been fully absorbed. Once done, remove from heat, cool, and place risotto in a closed container and refrigerate overnight and up to 48 hours.
Fifteen minutes before serving, beat two eggs and Parmesan in a medium bowl. Add risotto and mix. Divide rice mixture into quarters. Wet your hands and form three balls from each quarter, placing a cube of cheese inside each ball.
Place flour and breadcrumbs on individual plates. Beat remaining egg in a small bowl. Coat each risotto ball first with flour, then egg, and finally breadcrumbs. Shake off excess, place on a plate.
Pour two inches of oil into a saucepan large enough to hold four balls. Heat oil until shimmering. Fry balls in three batches, carefully turning with tongs, until golden brown, about three minutes. Reheat and replenish oil between batches as needed. Drain on paper towels. Plate and garnish with minced parsley and grated Parmesan.
Title Photo: © lcrribeiro33@gmail
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
