Arancini
Crispy risotto balls filled with a savory mixture, often featuring cheese and other ingredients.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1929 Trattoria Moderna
Arancini are believed to have originated in Sicily during the 10th century, during the period of Arab rule. The Arabs introduced rice and saffron to Sicily, which are key ingredients in the original arancini. The dish was likely created as a way to use leftover risotto.
Arancini are deeply ingrained in Sicilian culture, representing resourcefulness, culinary creativity, and a sense of community.
Street Food Staple
Arancini are a popular street food in Sicily, often sold at friggitorie (fry shops) and offered as a quick and satisfying snack.
Feasts and Celebrations
Arancini are commonly served during feasts and celebrations, particularly the feast of Saint Lucy (Santa Lucia) on December 13th, when rice-based dishes are traditionally eaten.
Regional Variations
Different regions of Sicily have their own variations of arancini, reflecting local ingredients and culinary traditions. For example, in Eastern Sicily, arancini are often cone-shaped, representing Mount Etna.
Arancini boast a delightful combination of savory and creamy flavors, with a satisfying crispy exterior.
The primary flavors come from the rich, saffron-infused risotto, often enriched with butter and Parmesan cheese. The filling contributes a savory element, typically featuring ragu (meat sauce), mozzarella or provolone cheese, and sometimes peas. The deep-fried exterior adds a crunchy, textural contrast and a toasted, almost nutty flavor.
Risotto Consistency
The risotto should be firm enough to hold its shape when formed into balls, but not dry. Use a starchy rice like Arborio or Carnaroli.
Cooling the Risotto
Allow the risotto to cool completely before forming the arancini. This will make them easier to handle and prevent them from falling apart during frying.
Frying Temperature
Maintain a consistent frying temperature of around 350-375°F (175-190°C) to ensure the arancini cook evenly and become golden brown and crispy without burning.
Sealing the Filling
Ensure the filling is completely sealed within the risotto ball to prevent it from leaking out during frying.
Breadcrumb Coating
Use fine breadcrumbs for a delicate crust and coarser breadcrumbs for a more rustic texture. Double-breading can help create a more robust crust.
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