Arancini Recipe

Recipe: Arancini

The name Arancini actually comes from the word “Arancina” which means “little orange” because of the size, round shape and rich orange color of the dish. Arancini is an Italian street food and we love serving these for hors d’oeuvres parties. They are easy to make, versatile and a guaranteed hit. Feel free to play with them any way you want by incorporating anything from the farm that is in season. We have done peas, squash, mushrooms, crab and meat ragu. Just have fun and LET um EAT!
 

Ingredients

 

  • 2 Tbsp olive oil
  • 1 lb risotto rice (carnaroli)
  • 1 medium yellow onion, minced
  • 1 bay leaf
  • 2 cups white wine
  • 2 quarts simmering water OR vegetable/meat stock
  • 4 Tbsp butter (unsalted)
  • 1/4 cups parmesan cheese, grated
  • Salt & pepper to taste

Optional:

  • 1 ball fresh mozzarella, diced into small pieces
  • 2 cups roasted butternut squash (or other seasonal ingredient)

Breading:

  • 2 cups all-purpose flour
  • 6 eggs, whisked together with 3 Tbsp water
  • 4 cups breadcrumbs
  • 2 quarts canola oil (for frying)

 

Directions

 

  1. Heat olive oil in a sauce pot with high sides
  2. Add minced onion and sweat on medium heat until translucent
  3. Add bay leaf, let the hot onions and oil release the aromatic qualities (about 30 seconds)
  4. Add your rice and toast over medium heat while stirring (with a wooden spoon) for 2 min
  5. Add wine and stir while it reduces
  6. When the wine has reduced to almost dry start adding water (or stock) one cup at a time
  7. Stir continuously while the water reduces
  8. Repeat until water is gone
  9. Taste the rice and keep adding water if it is undercooked
  10. The rice should actually be a bit overcooked for this recipe
  11. When the rice is to proper doneness keep cooking until all the liquid is gone and you have a nice thick consistency, when you swipe your spoon through it should leave a trail and fill back in slowly
  12. Turn off the heat and add your butter, Parmesan, salt and pepper
  13. Stir until incorporated and tasty!
  14. Pour onto a tray and let cool. Tip: You can make lines in the risotto to create more surface area and cool faster
  15. When cool, add diced mozzarella and roasted squash. Mix thoroughly
  16. Form into uniform balls, about 1″ in diameter and place in the cooler
  17. Bread using “standard breading procedure” = dust in flour, coat in eggs and roll in breadcrumbs
  18. Fry in a large pot with canola oil or use a table top fryer, dip in some sauce of your liking (the favorite around here is a nice spicy tomato sauce) and eat!

 
 


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