Italian > Antipasti > Arancini

Gioddu Arancini Recipe

Ingredients with Measurements:
- 2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh oregano
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1/2 cup chopped prosciutto
- 1/2 cup chopped mozzarella cheese
- 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 large pot for frying
- Wooden spoon or spatula for stirring

Step-by-step instructions:

1. In a large pot, bring the broth to a boil. Add the rice and stir well. Reduce heat to low, cover and simmer for 20 minutes or until the rice is cooked and the liquid has been absorbed.

2. In a separate pan, sauté the onion, celery, and carrot until they are soft and translucent. Add the prosciutto and cook for an additional 2-3 minutes.

3. Add the cooked vegetables to the cooked rice and stir well. Add the Parmesan cheese, parsley, basil, oregano, and mozzarella cheese. Season with salt and pepper to taste.

4. Allow the mixture to cool for 30 minutes.

5. Using your hands, form the mixture into small balls, about the size of a golf ball.

6. In a shallow dish, place the flour. In another shallow dish, beat the eggs. In a third shallow dish, place the breadcrumbs.

7. Roll each ball in the flour, then dip it in the beaten eggs, and finally coat it in the breadcrumbs.

8. Heat the vegetable oil in a deep fryer or large pot to 350°F.

9. Fry the arancini in batches for 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

10. Serve hot.


Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
Frying temperature: 350°F
Serving size:
Makes approximately 20 arancini balls

Nutritional information:
Calories per serving: 200
Fat: 8g
Carbohydrates: 25g
Protein: 8g

Substitutions for ingredients:
- Arborio rice can be substituted with any short-grain rice.
- Prosciutto can be substituted with cooked bacon or ham.
- Mozzarella cheese can be substituted with any other type of cheese.

Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the mixture.
- Use different herbs or spices to flavor the mixture.
- Make a vegetarian version by omitting the prosciutto and using vegetable broth instead of chicken broth.

Tips and tricks:
- Make sure the mixture is cool before forming the balls, as it will be easier to handle.
- Wet your hands with water before forming the balls to prevent the mixture from sticking to your hands.
- Fry the arancini in small batches to prevent overcrowding in the fryer or pot.

Storage instructions:
- Store leftover arancini in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place the arancini on a baking sheet and bake in a preheated oven at 350°F 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.

Suggested side dishes:
- Caprese salad
- Roasted asparagus
- Garlic bread

Troubleshooting advice:
- If the arancini are falling apart when frying, add more breadcrumbs to the coating mixture to help bind them together.

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 are a traditional Sicilian dish that originated in the 10th century. They were originally made with saffron rice and filled with meat, vegetables, or cheese.

Flavor profiles:
- The arancini have a savory and cheesy flavor with a crispy exterior and a soft and creamy interior.

Serving suggestions:
- Serve the arancini as an appetizer or as a main dish with a side salad or roasted vegetables.

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Region: Italian

Taste: Crispy, Savory, Cheesy, Nutty, Garlicky