Arancini means ‘little oranges’ in Italian because the balls of fried rice resemble the fruit. It’s a delicious way to use leftover risotto and a simple tomato sauce makes a great accompaniment.
Working with Leftover Risotto
Risotto that has been cooked correctly should be starchy and creamy in texture. As it cools, the starches will stick together, making it easy to form balls that hold intact. To form arancini, scoop two tablespoons of the cold rice and press firmly together in your hands to form a golf ball sized sphere. If the ball is crumbling and not holding firmly together, add a very small amount of water to the leftover rice until it is able to hold its shape. Working with damp fingers will keep the rice from sticking to hands.
Safe Frying
The arancini can be cooked in a deep fryer following the manufacturer’s instructions. However, they can also be fried on the stovetop in a large saucepan with high sides and a heavy bottom. Fill the pot with enough vegetable oil to measure about 1” deep. Turn the heat to high and watch carefully. It will take a few minutes to reach the desired temperature of 350 degrees Fahrenheit. To test the oil without a thermometer, drop a cube of fresh bread into the oil. If it fries to a golden brown in 10 seconds, the oil is ready. Do not leave the oil unattended and reduce heat if it begins to smoke.
Basic Arancini with Tomato Sauce
Makes about 12 to 13 arancini
- 3 cups cold cooked risotto
- 2 large eggs
- 2 teaspoons cold water
- 1 cup dry breadcrumbs
- ¼ teaspoon salt
- Neutral oil for frying (enough to fill a large sized saucepan 1” deep)
- Salt to finish
Tomato Sauce:
- 1 Tablespoon olive oil
- ¼ cup finely chopped onion (about ½ medium onion)
- ½ clove garlic
- 14 oz. (398 ml) can tomatoes
- ½ teaspoon red pepper flakes
- 2 teaspoons chopped fresh oregano or basil
- A pinch of sugar (if necessary)
- Salt, to taste
To Prepare Arancini:
- Scoop out two tablespoons of cold risotto and form into a golf ball sized sphere as detailed above (Working with Leftover Risotto). Place on a plate and repeat until all rice has been formed into balls.
- In a small bowl, combine eggs and water and whisk until smooth. In a separate small bowl, add breadcrumbs and salt and stir to combine.
- Dip the risotto balls into the egg mixture and then roll in breadcrumbs until completely coated. Set aside on a plate and repeat with remaining balls. Arancini may be prepared to this point and refrigerated until ready to fry.
To Make Tomato Sauce:
- In a saucepan, heat olive oil on medium-high heat. Add onion and garlic and sauté until translucent and soft, about 4 minutes. Add red pepper flakes and herbs and sauté for another minute.
- Pour in tomatoes and break up with spoon. Simmer on medium heat until sauce begins to thicken, about 15 minutes. Add salt to taste and a dash of sugar if tomatoes are very acidic. Sauce may be made in advance and refrigerated.
To Fry Arancini:
- In a deep saucepan, heat oil until ready to fry (see guidelines for Safe Frying, above). Use a slotted spoon to carefully place a few arancini into the oil. Work in batches so the balls aren’t too crowded in the pot.
- Fry the arancini until golden brown, about 3 to 4 minutes. Use a spoon to turn the balls so they cook evenly. Remove the arancini from the oil with a slotted spoon and place on a plate lined with paper towels. Repeat frying process with remaining rice balls.
- Sprinkle with salt to taste and serve immediately. Place a small dish of tomato sauce on the side for dipping.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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