Arancini (2024)

FAQs

Why do my arancini fall apart when frying? ›

If it is not properly chilled, it will fall apart in the hot oil instead of forming crisp, glistening, orbs filled with molten cheese.

Arancini are essentially breaded and fried balls of risotto with a stuffed center; in this case mozzarella cheese. The cooled risotto is rolled into balls, stuffed with the filling, and dredged in flour, egg, and breadcrumbs, before frying until crispy and golden.

Arancini derives from the Sicilian plural diminutive of aranciu ( transl. orange), from their shape and colour which, after cooking, is reminiscent of an orange. In Sicilian, arancini is grammatically plural. The corresponding singular is either the masculine arancinu or the feminine arancina.

The main difference between the fried rice balls is that suppli are made with arborio rice and mozzarella, while arancini are made with arborio rice, mozzarella, and the addition of beef and peas.

Pro tip: arancini can be frozen before or after being fried. If you freeze them before, just fry them like you normally would and finish cooking them in the oven at 350°F for 10 to 12 minutes.

If you don't have a lot of time to chill the rice, make sure it's spread out as thin as possible. It's important for the starches to gel in order for the rice balls to stick together. The minimum amount of time that I have chilled the rice is 1 hour, and the arancini held together successfully.

These deep fried risotto balls pair well with pretty much any Italian-based dish and depending on what's inside them you can serve with vegetables, salads, relish or pasta. Stick with classic Italian flavours and you can't go wrong.

Arancini, although high in calories and fat due to its traditional preparation methods, can be a part of a balanced diet aiding in weight loss, thanks to carbs for energy, protein for satiety, and fiber and vitamins from vegetables. However, portion control is crucial.

MAKE-AHEAD TIPS: To make the arancini ahead of time, simply let them cool to room temperature on the paper towel-lined baking sheet after frying. Once cool, store in an airtight container in the fridge. To reheat, preheat the oven to 325°F (170°C).

Arancini derives from the Sicilian plural diminutive of aranciu ('orange'), from their shape and colour which, after cooking, is reminiscent of an orange.

What to serve with arancini balls for dinner? ›

Arancini are best served hot and eaten warm, and they will hold their warmth for a good while once you serve them. They are lovely cold too – to be honest I'd eaten them at any temperature state haha.

7 - Refrigerate your arancini for 4 hours before dipping in the batter and breadcrumbs. This sets it so that it becomes firmer and won't fall apart. Some also place their arancini in the freezer for 2 hours before frying although I didn't try this (and you may have to increase your frying time).

Trader Joe's Arancini Bites is a quick party appetizer in the freezer section. A full review of Trader Joe's Arancini Bites follows.

A Pinot Grigio, particularly from the cooler regions of Northern Italy, would be a good match for Arancini. This wine is known for its high acidity and light body, which can help balance the richness of the dish. Its flavors of green apple, pear, and hints of honey can complement the savory elements of the Arancini.

Give just enough pressure. Your hands should be firm enough when pressing the onigiri so the rice doesn't fall apart when you shape it. You don't want to squeeze the rice too tight.

Once all the arancini are formed, freeze for 20 minutes.

This will help them remain perfectly round as they fry.

Pack the rice.

When molding the rice on your baking pan, make sure you gently pack in the rice as closely together without actually mashing the rice grains. You also don't the rice to be too loose where you have large air bubbles that will make the rice fall apart when you fry it.

I like to add about 1/4 cup more water per cup of rice to make it stickier.