Rome is a complex city. The food, however, is surprisingly simple. Evolving from ancient times through the Renaissance to more modern cuisine, Roman cooks have always revealed their ability to make even a basic plate of buttered pasta taste like a four-star dish. Preparing Arancini di Riso might look like a Colosseum-sized task, but its correct pronunciation is the only thing that is difficult about this dish. Here is how to make it.
Arancini di Riso
It is a well-known fact that Italians take their risotto seriously and tend to prepare it in generous amounts. As a result, it is not uncommon to find oneself with some leftover risotto after a meal. This is where the famous delicacy of Arancini comes into play – delightful rice balls that are deep-fried to perfection. Italians are known to have a unique obsession with this dish, which makes for a delicious and satisfying snack or appetizer.
Serves 6
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients
1 1/2 cups breadcrumbs
2 cups cooked risotto
1/2 cup grated Parmesan
1/4 cup fresh basil, chopped
2 eggs, beaten
1/4 cup fresh parsley, chopped
4oz block of mozzarella cheese, cut into 1/2-inch cubes
Vegetable oil for frying
Procedure
Reserve 1 cup of bread crumbs in a bowl for breading.
In a large mixing bowl, combine risotto, 1/2 cup bread crumbs, Parmesan, basil, parsley, and eggs. Mix well with your hands. Take about two tablespoons of the risotto mixture and form a 1-inch ball. Make a small hole in the center using your finger and insert one cube of the mozzarella cheese. Cover the hole to surround the cheese completely. Repeat until the risotto mixture is gone. Roll each ball in the 1 cup of reserved bread crumbs.
Fill a deep saucepan about halfway with vegetable oil and heat to 350°F. Fry about 4–6 balls at a time until golden, about 5 minutes. Drain and serve.
If you liked our Arancini di Riso recipe, check out:
Arancini with Tomato and Mozzarella
