Aranicini are not easy stuff. Making the ones we eat in Sicily takes time. Lee found an easier way to make them and they taste fabulous.
In short, Lee makes a risotto, creates some balls, coat them in batter and breadcrumb and finally he fries them. This seems quite simple, but along the way there are lots of little tricks he uses to make them taste good. He watched him closely last time he made them and I’m here now to tell you how to do them yourself.
Arancini can be filled with anything. The classic ones are filled with meat cooked in tomato sauce. They can be vegetarian, vegan and gluten-free, too depending on your choice of filling. Since Lee used to fill them in the restaurant every day in different ways depending on the fresh ingredients he was using for his other tapas, we tried any type of arancini. These ones made with mushrooms, bacon and gorgonzola is my favourite.
Photo courtesy of “Arancini from Taormina, Sicily, Italy” byjaimefok is licensed under CC BY-NC-ND 2.0
Ingredients for 12/14 arancini (depending on size):
For the filling:
500g Risotto rice
150g smoked bacon
3 spoons olive oli
1 stock cube
60g grated parmesan
125g grated mozzarella
70g blue cheese
For the batter and coating:
1-2 l of sunflower oil for frying
Andiamo in cucina! Let’s go to the kitchen!
*In a frying pan, heat some olive oil and put the chorizo, the bacon and the mushroom. Leave them to brown for a while on a medium to high flame and stir so that the bacon does not stick to the pan. You’ll see a reddish sauce forming on the bottom of the pan. That’s what is going to give flavour to the risotto.
*In the meantime, prepare a stock using 1,5l of water and a stock cube
*take the mushrooms, bacon and chorizo out of the pan and put them on a plate. Leave on the pan the sauce they made while they were browning.
*pour the risotto rice on the pan and stir the rice on the sauce for 3 min.
*after the 3 min start adding the stock a bit at a time, like for a risotto. Keep stirring and adding water when the rice absorbs it. Taste it and add some salt if needed.
*when the rice will be about ¾ cooked, add the bacon, mushrooms and chorizo to it. Keep cooking and stirring.
*stop cooking when the risotto will be still slightly, slightly crunchy.
*now add 60g of grated parmesan and mix it to the rice to create a creamy texture. The parmesan will help to bind the risotto together so that you can create the rice balls.
*Now transfer it on a tray and let the rice cool down at room temperature.
*when cooled, put it in the fridge.
*when cold, take it out of the fridge. Add the grated mozzarella and gorgonzola cubes and with wet hands mix everything together.
*get two bowls and fill one with the breadcrumbs and the other with batter (wisk together flour, egg and 100ml of water)
*with wet hands form a rice ball, roll it in the batter and then roll it in the breadcrumbs.
*heat sunflower oil in a deep pan, when hot add the 3 or 4 rice balls depending on the size of your pan) and leave it frying for about 6 min.
* Take them out and now you have got your arancini!!
You use ‘sono’ + adjective to describe more than one thing
Gli arancini sono buonissimi!! The arancini are very tasty!!
Gli arancini sono bellissimi! The arancini are very beautiful!
Gli arancini sono caldissimi! The arancini are very hot!
Arancini is the plural form of Arancino (singular). This is how we call them in Catania.
In Palermo they are called Arancine (plural); the singular form would be Arancina.This final vowel matter is a bitter diatribe that has been wearing out East and West Sicily for years.
I’d say that arancini are the quintessence of Sicilian cousin. So good and famous that are often named by one of the most famous contemporary Sicilian author, Andrea Camilleri. In fact, the inspector Montalbano can’t resist to an arancino and neither can we.