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ARANCINI
cook:
45 min
779,400 views Next time you’ve got some leftover risotto or just a hankering for a delicious handheld meal, try our recipes for arancini! We promise all of your blood, sweat, and tears making these bad boys will be well worth the effort.
4 Servings
US
original
metric
INGREDIENTS
For the Arancini
Rice Base (see recipe below) or leftover risotto
Ragu Filling (see recipe below)
Alla Norma Filling (see recipe below)
Al Burro Filling (see recipe below)
2 cup all purpose flour
4 large eggs, beaten
2 cup plain breadcrumbs
As needed vegetable oil
For the Rice Base
5 cup vegetable or chicken stock
2 oz unsalted butter
2 tsp kosher salt
2 cups Carnaroli, Roma, or Arborio rice
For the Ragu Filling
2 tbsp cooking olive oil
2 stalks celery, sliced
1 large yellow onion, diced
1 medium carrot, peeled + diced
12 oz ground pork (and/or veal)
½ tsp freshly grated nutmeg
1 bay leaf
3 tbsp tomato paste
1 can (14 oz) crushed tomatoes
14 oz water
3 oz frozen peas
1 oz parmesan cheese, grated
To taste kosher salt
To taste freshly ground black pepper
For the Alla Norma Filling
3 ½ tbsp cooking olive oil
1 small eggplant, peeled + cubed
To taste kosher salt
1 can (14 oz) crushed tomatoes
½ cup basil, chopped
2 oz Ricotta salata, shredded
For the Al Burro Filling
3 tbsp unsalted butter
3 tbsp all purpose flour
1 cup whole milk
⅜ tsp freshly grated nutmeg
To taste kosher salt
To taste freshly ground black pepper
8 oz ham, cubed
8 oz mozzarella, provola, or scamorza, cubed
DIRECTIONS
1.
For the Arancini
1.
Shape the the arancini into a cone, ball, oval, or square shape by placing a large scoop (~110 grams) of the cooled rice onto one of your hands. Pat the rice into a ball, then create a deep divot in the center. Fill the cavityl with about 2 teaspoons - 1 tablespoon of filling. Add another 40 grams of rice to the top of the filled rice ball to seal the filling in, then pat into your arancini shape of choice. See video for further instruction.
Rice Base (see recipe below) or leftover risotto
Ragu Filling (see recipe below)
Alla Norma Filling (see recipe below)
Al Burro Filling (see recipe below)
2.
Allow the shaped and filled arancini to chill in the refrigerator for 30 minutes.
3.
Meanwhile, prepare the dredging station: fill three bowls, one with flour, one with beaten eggs, and the other with breadcrumbs.
2 cup all purpose flour
4 large eggs, beaten
2 cup plain breadcrumbs
4.
Dredge the chilled arancini in the flour, then egg, then breadcrumbs.
5.
Fry at 350 °F for 4-6 minutes or until golden brown and crisp.
As needed vegetable oil
6.
For the Rice Base
1.
Add the stock, butter, and salt to a high-walled skillet or pot. Bring the stock mixture to a boil, then add rice and cook for 20-25 minutes.
5 cup vegetable or chicken stock
2 oz unsalted butter
2 tsp kosher salt
2 cups Carnaroli, Roma, or Arborio rice
2.
Spread the cooked rice onto a sheet tray to cool completely.
3.
For the Ragu Filling
1.
Heat the oil in a large high-walled skillet. Add the vegetables until tender, 4-6 minutes.
2 tbsp cooking olive oil
2 stalks celery, sliced
1 large yellow onion, diced
1 medium carrot, peeled + diced
2.
Add the pork and cook until well browned, 4-6 minutes.
12 oz ground pork (and/or veal)
3.
Add the nutmeg, bay leaf, and tomato paste to the skillet and sitr to combine. Cook the mixture for 1-3 minutes.
½ tsp freshly grated nutmeg
3 tbsp tomato paste
1 bay leaf
4.
Add the tomatoes and water, then bring the mixture to a simmer. Cook for 1 hour or until the mixture is thicken, bordering on dry. Stir in the frozen peas and parmesan cheese, then season the sauce to taste with salt and pepper.
1 can (14 oz) crushed tomatoes
14 oz water
3 oz frozen peas
1 oz parmesan cheese, grated
To taste kosher salt
To taste freshly ground black pepper
5.
Transfer the ragu to a sheet tray to cool completely or refrigerate overnight.
6.
For the Alla Norma Filling
1.
Heat the oil until shimmering in a large high-walled skillet. Add eggplant, season with salt, and cook until tender and golden brown, 3-5 minutes.
3 ½ tbsp cooking olive oil
1 small eggplant, peeled + cubed
To taste kosher salt
2.
Using a slotted spoon, transfer the cooked eggplant to a bowl.
3.
To the same skillet, add the canned tomatoes. Bring the mixture to a simmer and cook until thickened, about 15-20 minutes.
1 can (14 oz) crushed tomatoes
4.
Add back the eggplant, basil, ricotta to the skillet. Fold to combine the mixture, then transfer the mixture to a large sheet tray to cool completely or refrigerate overnight.
½ cup basil, chopped
2 oz Ricotta salata, shredded
5.
For the Al Burro Filling
1.
Melt the butter in a small pot over medium heat. Add the flour and whisk to combine.
3 tbsp unsalted butter
3 tbsp all purpose flour
2.
Slowly pour in the milk in small additions, making sure all of the liquid has been absorbed before adding more milk.
1 cup whole milk
3.
Once all of the milk is incorporated, cook the mixture for 3-4 minutes or until thickened. Season the sauce with nutmeg, salt, and pepper.
⅜ tsp freshly grated nutmeg
To taste kosher salt
To taste freshly ground black pepper
4.
Strain and allow the bechamel sauce to cool to room temperature. Optionally, refrigerate the sauce overnight.
5.
Combine cooled (or chilled) bechamel with the cubed ham and cheese.
8 oz ham, cubed
8 oz mozzarella, provola, or scamorza, cubed
6.
Keep refrigerated until ready to use.
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