Ingredients
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2 cups Arborio Rice(See note below for using white rice or leftover rice)
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2 Tbsp Butter
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2 cups Chicken Stock
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1 cup Dry White Wine
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1 Egg Yolk
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approx. 6 oz. / 185 gm Mozzarella Cheese(Fresh Mozzarella is recommended, see tip below)
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2 Large eggs
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1 1/2 cups Bread Crumbs(plain or Italian)
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3 Tbsp Olive Oil
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1 Shallot(or 1/4 of an onion finely chopped)
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3 cloves Garlic
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1/2 cup Dry White Wine
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1 Bay Leaf
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1/2 tsp Saffron Threads
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1 tsp Hot Water
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1 tsp Sugar
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1/2 tp Salt
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1/4 tsp Black Pepper
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1 can Crushed Tomatoes(or 1 jar of pizza or pasta sauce)
Directions
Steps
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1
Done
30 min. (if making new rice)
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Make The RiceYou can use leftover normal white rice (I would suggest Basmati, and not Jasmine, since Jasmine rice has a sweeter note and lighter texture to it), you can make rice the normal way, or you can make the authentic version of Arrancini with Arborio rice, which is used to make creamy risotto. Directions for already cooked rice: Add 2 Tbsp butter in a pan on medium heat and let melt. Mince the shallot (or onion), and crush and mince the garlic. Add to pan and sauté for 2 min. Deglaze and add only a 1/2 cup of dry white wine and 1/2 cup of chicken stock and let simmer for approx. 3 min. Add the rice (if it has clumps from being in the refrigerator, crush these with your hands into the pan). Stir well. Add the Parmesan cheese, and season with salt and pepper. Once the rice is creamy, remove from stove and add 1 egg yolk and mix. Let the mixture cool in the refrigerator (I find 1 hour works well, or the freezer for 20 min.) Directions for Risotto: Bring the chicken stock to boil in a pot. Add 2 Tbsp butter in a separate pan on medium heat and let melt. Mince the shallot (or onion), and crush and mince the garlic. Add the rice to the pan, deglaze with the white wine, and sauté for 2 min. Add the stock, a little bit at a time, and stir every minute or so. Keep doing this until all the stock has been added and the rice starts to take on a creamy texture (it takes about 25-30 min.). Add the Parmesan cheese, and season with salt and pepper. Remove from stove and add 1 egg yolk and mix. Let the mixture cool in the refrigerator (I find 1 hour works well, or the freezer for 20 min.) |
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2
Done
3 min.
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Bread the Rice and Add the MozzarellaOnce the rice has cooled and is a bit firm, form balls. Cut the mozzarella into cubes. (If you don't have fresh mozzarella, you can use shredded and add it to the rice mixture. Beware of using mozz. sticks - they do not melt well and will turn out hard, from my experience.) Put 1 mozz. cube in each ball and roll tightly. Put them back in the refrigerator for a good 30 minutes (or freezer for about 10 min.). |
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3
Done
2 min.
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Bread the BallsBeat 2 eggs in a large shallow bowl. In another bowl, add the bread crumbs. Coat each ball with the eggs, then coat them with the bread crumbs. Best practice - cool them in the refrigerator or freezer, but I found that letting them sit 5 minutes worked well as well. |
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4
Done
9 min.
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Air Fry the Arancini Balls (or bake in oven)Preheat the air fryer to 400° F (204°C). Add the balls - do not layer them. Spray with olive oil. Set the air fryer to 6 min. After 6 min. turn each ball over, spray again with olive oil. Set the air fryer for another 3 min. Remove and serve. For Oven: preheat oven to 400° F (204°C).Spray the balls with olive oil. Line a baking sheet with parchment paper (my advice would be to use a baking sheet with holes in it so that the bottom is also crispy. I made this with a pizza "crisper". Bake for approx. 6 min. then flip and bake for another 6 min. or until golden brown and crispy. |
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5
Done
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OR Fry the Arancini Rice BallsFor the fryer: Heat the oil, add the balls, and fry until golden brown. Drain on a paper towel, and serve. |
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6
Done
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Make the Tomato Saffron Aioli Dip SauceThe fast track - just use store-bought marinara sauce or pizza sauce as a dip. But if you want a sauce with more depth and flavor, make it from scratch: Heat 3 Tbsp oil in a pan (you can use the same pan as with the rice). Finely dice the shallot (or onion- shallots are finer and more delicate and sweet in flavor), and mince the 3 garlic cloves. Add to the pan and sauté. Deglaze with 1/2 cup of white wine, add the Bay leaf, and let simmer 3 min. Meanwhile, put the saffron in a small bowl and add 1 tsp hot or boiling water and let sit 3 min. Add the can of crushed tomatoes, the sugar, salt pepper and saffron liquid to the pan. Simmer approx. 3 min. Remove the Bay leaf and serve with the Arancini balls as a dipping sauce. |
