Arancini al burro

Buttery arancini are a Sicilian culinary delight, and I can provide you with the traditional recipe. If you like, we can add an additional Italian touch, but let’s start with the classic version.

Ingredients

• 300 g of risotto rice (such as Arborio or Carnaroli)
• 1 liter of chicken or vegetable broth
• 1 packet of saffron
• 2 eggs
• 50 g of butter
• 100 g of grated Parmesan cheese
• 150 g of mozzarella (or sweet provolone), cut into cubes
• 100 g of peas (already cooked)
• 100 g of cooked ham, cut into cubes
• Breadcrumbs (enough for breading)
• Oil for frying
• Salt

Preparation

1. Cook the rice in the hot broth until it is al dente. Halfway through cooking, add the saffron dissolved in a bit of broth to color and flavor the rice. Once cooked, turn off the heat and let the rice cool down a bit.

2. To the tempered rice, add the butter, beaten eggs, and grated Parmesan cheese. Mix well until you obtain a homogeneous consistency and let the mixture cool down completely.

3. Take a handful of rice and flatten it on your hand. Put a bit of mozzarella, some peas, and cooked ham in the center.

4. Close the rice around the filling by forming a ball or conical shape, typical of arancini.

5. First, dip the arancini in the beaten eggs, and then in the breadcrumbs, making sure they are well coated.

6. Fry the arancini in hot oil (175-180 °C) until they are golden brown. Drain them on paper towels to remove excess oil.

7. Serve them hot, just fried, to enjoy their crispy exterior and stretchy heart.

Fun Fact

The name “arancini” refers to their shape and color, which resemble small oranges after frying. Although they are originally from Sicily, arancini have become popular throughout Italy and can be filled with a variety of ingredients, depending on local traditions or personal tastes.