Description
Cheesy Sicilian Arancini Balls are golden, crispy fried risotto balls stuffed with melted mozzarella and sun-dried tomatoes, flavored with fresh herbs and lemon zest. Perfect as a savory appetizer or snack, these Italian delights bring a rich combination of creamy risotto and gooey cheese in every bite.
Ingredients
Scale
For the Risotto
- 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
For the Filling
- 150g ball mozzarella, cubed
- 6–8 sun-dried tomatoes, diced
For Breading and Frying
- Vegetable oil for deep-frying
- 150g plain flour
- 2 large eggs, lightly beaten
- 150g fine dried breadcrumbs
Instructions
- Heat oil and butter: Warm olive oil and butter in a medium saucepan over medium heat until the butter is foamy.
- Sauté onion: Add the finely chopped onion and a pinch of salt, reduce heat to low, and cook gently for about 15 minutes, stirring occasionally until softened.
- Add garlic: Stir in the crushed garlic and cook for 1 more minute to release its aroma.
- Toast rice: Add risotto rice, cooking for 1 minute to lightly toast the grains without browning.
- Add initial broth: Pour in the vegetable broth and bring to a boil; allow it to reduce by half.
- Cook with stock (first half): Gradually add half of the vegetable stock, stirring constantly, until mostly absorbed, about 15 minutes.
- Cook with stock (second half): Add the remaining stock one ladleful at a time, stirring continuously until the rice is tender, approximately 20-25 minutes.
- Season risotto: Stir in lemon zest, dried basil, and adjust seasoning with salt and pepper to taste.
- Cool risotto: Spread the cooked risotto evenly on a shallow tray and let it cool to room temperature to firm up.
- Shape balls with filling: Once cooled, divide risotto into 8-10 portions. Flatten each portion, place mozzarella cubes and diced sun-dried tomatoes in the center, then enclose and gently roll into balls.
- Prepare breading station: Set up three bowls: plain flour, beaten eggs, and dried breadcrumbs.
- Bread arancini: Roll each risotto ball first in flour, then dip in beaten eggs, and finally coat thoroughly with breadcrumbs.
- Heat oil for frying: Heat vegetable oil in a large saucepan over medium-low heat to 170°C (340°F). Test oil by dropping bread; it should turn golden within 45 seconds.
- Fry arancini: Fry the balls in small batches, turning occasionally, for about 8-10 minutes or until golden brown and crispy on all sides.
- Drain excess oil: Remove the balls from oil and let them drain on paper towels to remove excess oil.
- Serve: Serve warm with your favorite dipping sauce and enjoy the crispy, cheesy Italian treat.
Notes
- Make sure the risotto is completely cooled and firm before shaping to avoid falling apart during frying.
- You can substitute the vegetable stock with chicken stock if preferred.
- For best results, maintain oil temperature steady at 170°C to avoid greasy arancini.
- Serve with marinara sauce or aioli for added flavor.
- Leftover risotto can be used for this recipe, making it a great way to avoid waste.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
