Ingredients with Measurements:
- 2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup grated Caciocavallo cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Candy thermometer
Step-by-step instructions:
1. In a large saucepan, bring the broth to a boil. Add the rice and stir to combine. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
2. Remove the rice from the heat and stir in the Caciocavallo cheese, Parmesan cheese, parsley, basil, and oregano. Season with salt and pepper to taste.
3. Allow the rice mixture to cool to room temperature. Once cooled, form the mixture into small balls, about the size of a golf ball.
4. In a shallow dish, place the flour. In another shallow dish, beat the eggs. In a third shallow dish, place the breadcrumbs.
5. Roll each rice ball in the flour, then dip in the beaten eggs, and finally coat in the breadcrumbs.
6. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Fry the rice balls in batches until golden brown, about 3-4 minutes per batch.
7. Remove the arancini from the oil with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes approximately 20 arancini
Nutritional information:
Calories per serving: 180
Fat: 8g
Carbohydrates: 22g
Protein: 6g
Sodium: 280mg
Substitutions for ingredients:
- Arborio rice can be substituted with any short-grain rice.
- Caciocavallo cheese can be substituted with provolone or mozzarella cheese.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add diced ham or cooked ground beef to the rice mixture for a meaty version.
- Stuff the arancini with a small piece of cooked ham or a cube of mozzarella cheese for a surprise center.
Tips and tricks:
- Use cold rice for easier handling when forming the balls.
- Wet your hands with cold water when forming the balls to prevent sticking.
- Make sure the oil is at the correct temperature before frying to prevent soggy arancini.
Storage instructions:
- Store leftover arancini in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- 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 the arancini on a platter with a side of marinara sauce for dipping.
Garnishes:
- Garnish with chopped fresh herbs or 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 during frying, try adding more breadcrumbs to the coating 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 originated in Sicily and are a popular street food in Italy.
Flavor profiles:
- The arancini are savory and cheesy with a crispy exterior and a soft, creamy interior.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Italian