Description
These Cheesy Sicilian Arancini Balls are crispy, golden-fried risotto rice balls stuffed with gooey mozzarella and sun-dried tomatoes, flavored with lemon zest and herbs. A classic Italian appetizer or snack, perfect for sharing and serving with your favorite dip.
Ingredients
Scale
Risotto Rice Balls
- 2 tbsp olive oil
- 15g unsalted butter
- 1 onion, finely chopped
- 1 large garlic clove, crushed
- 300g risotto rice
- 150ml vegetable broth
- 1 litre vegetable stock
- 1 lemon, finely zested
- Salt and pepper to taste
- 1 tsp dried basil
- 150g ball mozzarella, cubed
- 6–8 sun-dried tomatoes, diced
Breading and Frying
- Vegetable oil for deep-frying
- 150g plain flour
- 2 large eggs, lightly beaten
- 150g fine dried breadcrumbs
Instructions
- Heat fat: Heat olive oil and butter in a medium saucepan over medium heat until the butter becomes foamy, preparing the base for the risotto.
- Sauté onions: Add diced onion and a pinch of salt, reduce heat to low, and cook for about 15 minutes, stirring occasionally, until softened and translucent.
- Add garlic: Stir in the crushed garlic and cook for an additional minute to release its aroma.
- Toast rice: Stir in the risotto rice and cook for 1 minute to lightly toast the grains, enhancing their flavor.
- Add broth: Pour in vegetable broth and bring to a boil, letting it cook for a few minutes until the liquid reduces by half to concentrate flavor.
- Cook rice gradually (part 1): Gradually add half of the vegetable stock, stirring constantly, until most of the liquid is absorbed, about 15 minutes.
- Cook rice gradually (part 2): Add the remaining stock one ladleful at a time, continuing to stir until the rice is tender but still creamy, about 20-25 minutes.
- Season and zest: Stir in lemon zest and dried basil, then adjust seasoning with salt and pepper to taste for a fresh, balanced flavor.
- Cool risotto: Spread the cooked risotto evenly on a shallow tray and let it cool to room temperature, allowing it to firm up for shaping.
- Form balls: Scoop the risotto into 8-10 portions. Flatten each portion in your palm, place mozzarella cubes and diced sun-dried tomatoes in the center.
- Shape balls: Enclose the cheese and tomatoes with rice and gently roll into a tight ball. Repeat for all portions to prepare for breading.
- Prepare breading station: Set up three bowls – one with plain flour, one with lightly beaten eggs, and one with fine dried breadcrumbs.
- Bread balls: Roll each risotto ball in flour, then dip into beaten eggs, and finally coat thoroughly with breadcrumbs, ensuring an even crust.
- Heat oil: Heat vegetable oil in a large saucepan over medium-low heat to 170°C (340°F). Test readiness by dropping bread; it should turn golden in about 45 seconds.
- Fry arancini: Carefully fry the arancini in small batches, turning occasionally, for about 8-10 minutes until they are golden brown and crispy all over.
- Drain: Remove fried balls from oil and place them on paper towels to drain excess oil, keeping them crispy.
- Serve: Serve the arancini warm with your favorite dipping sauce and enjoy this authentic Sicilian treat.
Notes
- Ensure the risotto is completely cooled before forming balls to help them hold their shape during frying.
- Maintain oil temperature around 170°C for even cooking and to prevent sogginess.
- You can substitute sun-dried tomatoes with cooked peas or mushrooms for variation.
- Use a thermometer to monitor oil temperature accurately for best results.
- Fry in small batches to avoid overcrowding and lowering the oil temperature.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
