Description
These Cheesy Sicilian Arancini Balls are crispy, golden fried risotto balls stuffed with creamy mozzarella and sun-dried tomatoes. A perfect appetizer or snack inspired by traditional Sicilian street food, featuring tender risotto infused with lemon zest and fresh herbs, coated in a crunchy breadcrumb crust and deep-fried to perfection.
Ingredients
Risotto
- 2 tbsp olive oil
- 15g unsalted butter
- 1 onion, finely chopped
- 1 large garlic clove, crushed
- 300g risotto rice
- 150ml vegetable broth
- 1 litre vegetable stock
- 1 lemon, finely zested
- Salt and pepper to taste
- 1 tsp dried basil
Filling
- 150g ball mozzarella, cubed
- 6-8 sun-dried tomatoes, diced
Breading and Frying
- Vegetable oil for deep-frying
- 150g plain flour
- 2 large eggs, lightly beaten
- 150g fine dried breadcrumbs
Instructions
- Prepare the base: Heat olive oil and butter in a medium saucepan over medium heat until the butter becomes foamy.
- Sauté onion: Add the finely chopped onion with a pinch of salt, reduce heat to low, and cook for about 15 minutes, stirring occasionally, until softened.
- Add garlic: Stir in the crushed garlic and cook for an additional minute to release its aroma.
- Toast rice: Add the risotto rice to the pan and cook for 1 minute, stirring constantly to lightly toast the grains for enhanced flavor.
- Add initial liquid: Pour in the vegetable broth and bring to a boil, allowing it to cook for a few minutes until the liquid reduces by half.
- Cook risotto with stock: Gradually add half of the vegetable stock, stirring continuously until most of the liquid is absorbed, about 15 minutes.
- Finish cooking risotto: Add the remaining stock one ladle at a time, stirring constantly until the rice is tender and creamy, around 20-25 minutes.
- Season: Stir in the lemon zest and dried basil, then adjust seasoning with salt and pepper to taste.
- Cool risotto: Spread the cooked risotto evenly on a shallow tray and let it cool completely to room temperature to make it easier to handle.
- Shape balls: Once cooled, scoop risotto into 8-10 portions. Flatten each portion in your palm, placing some cubed mozzarella and diced sun-dried tomatoes in the center.
- Form arancini: Enclose the filling by gently rolling the risotto around it to form a compact ball. Repeat with all portions.
- Set up breading station: Arrange flour in the first bowl, beaten eggs in the second, and breadcrumbs in the third for coating.
- Bread the balls: Roll each risotto ball in flour, then dip in egg wash, and finally coat with breadcrumbs for a crispy crust.
- Heat oil: Pour vegetable oil into a large saucepan and heat over medium-low to reach 170°C (340°F). Test with a piece of bread; it should turn golden in 45 seconds.
- Fry arancini: Fry the balls in small batches, turning occasionally, for 8-10 minutes or until they are golden brown and crispy on all sides.
- Drain and serve: Remove the fried arancini with a slotted spoon and drain on paper towels to remove excess oil.
- Enjoy: Serve warm with your favorite dipping sauce and enjoy these delicious Sicilian treats!
Notes
- Make sure the risotto is completely cooled before shaping to ensure the balls hold together well.
- For best results, use fresh mozzarella for a gooey cheese center.
- Maintain the oil temperature at 170°C to prevent the arancini from absorbing too much oil or burning.
- You can prepare the risotto a day ahead and refrigerate it, shaping and frying just before serving.
- Serve with marinara sauce or aioli for an authentic Italian experience.
