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ARANCINI

cook:

45 min

Picture for ARANCINI

773,581 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

For the Arancini

Rice Base (see recipe below) or leftover risotto

Rice Base (see recipe below) or leftover risotto

Ragu Filling (see recipe below)

Ragu Filling (see recipe below)

Alla Norma Filling (see recipe below)

Alla Norma Filling (see recipe below)

Al Burro Filling (see recipe below)

Al Burro Filling (see recipe below)

all purpose flour

2 cup all purpose flour

large eggs, beaten

4 large eggs, beaten

plain breadcrumbs

2 cup plain breadcrumbs

As needed vegetable oil

As needed vegetable oil

For the Rice Base

For the Rice Base

vegetable or chicken stock

5 cup vegetable or chicken stock

unsalted butter

2 oz unsalted butter

kosher salt

2 tsp kosher salt

Carnaroli, Roma, or Arborio rice

2 cups Carnaroli, Roma, or Arborio rice

For the Ragu Filling

For the Ragu Filling

cooking olive oil

2 tbsp cooking olive oil

stalks celery, sliced

2 stalks celery, sliced

large yellow onion, diced

1 large yellow onion, diced

medium carrot, peeled + diced

1 medium carrot, peeled + diced

ground pork (and/or veal)

12 oz ground pork (and/or veal)

freshly grated nutmeg

½ tsp freshly grated nutmeg

bay leaf

1 bay leaf

tomato paste

3 tbsp tomato paste

(14 oz) crushed tomatoes

1 can (14 oz) crushed tomatoes

water

14 oz water

frozen peas

3 oz frozen peas

parmesan cheese, grated

1 oz parmesan cheese, grated

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Alla Norma Filling

For the Alla Norma Filling

cooking olive oil

3 ½ tbsp cooking olive oil

small eggplant, peeled + cubed

1 small eggplant, peeled + cubed

To taste kosher salt

To taste kosher salt

(14 oz) crushed tomatoes

1 can (14 oz) crushed tomatoes

basil, chopped

½ cup basil, chopped

Ricotta salata, shredded

2 oz Ricotta salata, shredded

For the Al Burro Filling

For the Al Burro Filling

unsalted butter

3 tbsp unsalted butter

all purpose flour

3 tbsp all purpose flour

whole milk

1 cup whole milk

freshly grated nutmeg

⅜ tsp freshly grated nutmeg

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

ham, cubed

8 oz ham, cubed

mozzarella, provola, or scamorza, 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

Rice Base (see recipe below) or leftover risotto

Ragu Filling (see recipe below)

Ragu Filling (see recipe below)

Alla Norma Filling (see recipe below)

Alla Norma Filling (see recipe below)

Al Burro 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.

all purpose flour

2 cup all purpose flour

large eggs, beaten

4 large eggs, beaten

plain breadcrumbs

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

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.

vegetable or chicken stock

5 cup vegetable or chicken stock

unsalted butter

2 oz unsalted butter

kosher salt

2 tsp kosher salt

Carnaroli, Roma, or Arborio rice

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.

cooking olive oil

2 tbsp cooking olive oil

stalks celery, sliced

2 stalks celery, sliced

large yellow onion, diced

1 large yellow onion, diced

medium carrot, peeled + diced

1 medium carrot, peeled + diced

2.

Add the pork and cook until well browned, 4-6 minutes.

ground pork (and/or veal)

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.

freshly grated nutmeg

½ tsp freshly grated nutmeg

tomato paste

3 tbsp tomato paste

bay leaf

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.

(14 oz) crushed tomatoes

1 can (14 oz) crushed tomatoes

water

14 oz water

frozen peas

3 oz frozen peas

parmesan cheese, grated

1 oz parmesan cheese, grated

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

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.

cooking olive oil

3 ½ tbsp cooking olive oil

small eggplant, peeled + cubed

1 small eggplant, peeled + cubed

To taste kosher salt

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.

(14 oz) crushed tomatoes

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.

basil, chopped

½ cup basil, chopped

Ricotta salata, shredded

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.

unsalted butter

3 tbsp unsalted butter

all purpose flour

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.

whole 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.

freshly grated nutmeg

⅜ tsp freshly grated nutmeg

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

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.

ham, cubed

8 oz ham, cubed

mozzarella, provola, or scamorza, cubed

8 oz mozzarella, provola, or scamorza, cubed

6.

Keep refrigerated until ready to use.

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