Ingredients with Measurements:
- 2 cups of Arborio rice
- 4 cups of chicken broth
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of chopped fresh parsley
- 1/2 cup of chopped onion
- 1/2 cup of chopped prosciutto
- 1/2 cup of chopped mozzarella cheese
- 1/2 cup of all-purpose flour
- 2 eggs, beaten
- 2 cups of breadcrumbs
- Vegetable oil for frying
- Salt and pepper to taste
Special equipment needed:
- Large pot for cooking rice
- Medium skillet for sautéing onions and prosciutto
- Small bowl for beating eggs
- Large bowl for mixing flour and breadcrumbs
- Deep fryer or large pot for frying arancini
Step-by-step instructions:
1. In a large pot, bring chicken broth to a boil. Add Arborio rice and stir until well combined. Reduce heat to low and cover. Cook for 20 minutes or until rice is tender.
2. In a medium skillet, sauté onions and prosciutto until onions are translucent. Add chopped parsley and stir until well combined.
3. Once the rice is cooked, add Parmesan cheese, sautéed onions and prosciutto, and chopped mozzarella cheese. Stir until well combined. Season with salt and pepper to taste.
4. Let the rice mixture cool for 10-15 minutes. Once cooled, form the mixture into small balls, about the size of a golf ball.
5. In a small bowl, beat two eggs. In a large bowl, mix flour and breadcrumbs.
6. Dip each rice ball into the beaten eggs, then coat with the flour and breadcrumb mixture.
7. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the rice balls in batches until golden brown, about 3-4 minutes.
8. Remove the arancini from the oil and let them drain on paper towels.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Frying temperature: 350°F
Serving size:
This recipe makes about 20 arancini.
Nutritional information:
Calories per serving: 200
Total fat: 10g
Saturated fat: 3g
Cholesterol: 30mg
Sodium: 400mg
Total carbohydrates: 20g
Dietary fiber: 1g
Sugar: 1g
Protein: 8g
Substitutions for ingredients:
- Instead of Arborio rice, you can use any other short-grain rice.
- Instead of chicken broth, you can use vegetable broth or water.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese.
- Instead of prosciutto, you can use cooked bacon or ham.
- Instead of mozzarella cheese, you can use any other type of cheese that melts well.
Variations:
- You can add chopped mushrooms or roasted red peppers to the rice mixture for added flavor.
- Instead of frying, you can bake the arancini in the oven at 375°F for 20-25 minutes.
Tips and tricks:
- Make sure the rice mixture is cooled before forming into balls to prevent them from falling apart.
- Use a small cookie scoop to make evenly sized rice balls.
- If the rice balls are not holding their shape, add more breadcrumbs to the flour mixture.
- Serve with marinara sauce or aioli for dipping.
Storage instructions:
- Store leftover arancini in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat arancini, preheat the oven to 350°F. Place the arancini on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve arancini on a platter with a side of marinara sauce and chopped parsley for garnish.
Garnishes:
- Chopped parsley or basil
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Caprese salad
- Roasted asparagus
- Garlic bread
Troubleshooting advice:
- If the arancini are falling apart while frying, add more flour to the breadcrumb mixture to help them hold their shape.
- If the arancini are too dry, add a little bit of chicken broth to the rice mixture.
Food safety advice:
- Make sure the arancini are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Arancini di Crocetta is a traditional Sicilian dish that originated in the city of Palermo. It is typically served as a street food or as an appetizer in restaurants.
Flavor profiles:
- Savory, cheesy, and crispy.
Serving suggestions:
- Serve hot as an appetizer or snack.
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Region: Italian