Italian Fried Risotto

Italian Fried Risotto, also known as Arancini, are delicious, crispy rice balls filled with savory ingredients. They’re a popular street food in Italy, particularly in Sicily. The process involves preparing a creamy risotto, letting it cool, and then forming it into balls, which are breaded and fried.

Here’s a basic recipe for Italian Fried Risotto (Arancini):

Ingredients:

• For the Risotto:

  • 1 ½ cups Arborio rice

  • 4 cups chicken or vegetable broth

  • 1 small onion, finely chopped

  • 2 tbsp olive oil or butter

  • ½ cup dry white wine

  • ½ cup grated Parmesan cheese

  • Salt and pepper to taste

• For the Filling:

  • 1 cup cooked chicken (shredded) or peas (optional)

  • 1 cup mozzarella cheese, cubed (or any cheese of your choice)

  • 2 tbsp tomato sauce (optional for a classic flavor)

• For the Breading:

  • 2 eggs, beaten

  • 1 ½ cups breadcrumbs (preferably panko for extra crunch)

  • Vegetable oil, for frying

Instructions:

1. Prepare the Risotto:

   • In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

   • Add the Arborio rice to the pot and toast it for 2-3 minutes, stirring constantly.

   • Pour in the wine and let it cook off, stirring occasionally.

   • Gradually add the warm broth, about 1/2 cup at a time, stirring continuously until the rice absorbs most of the liquid before adding more. Continue this process until the rice is cooked al dente and has a creamy consistency. This will take around 18-20 minutes.

   • Once the risotto is cooked, remove it from the heat and stir in the Parmesan cheese. Let it cool completely.

2. Form the Arancini:

   • Once the risotto has cooled, take a small portion of rice (about 2 tablespoons) and flatten it into a disk in your palm.

   • Place a cube of mozzarella cheese and a spoonful of the filling (like shredded chicken or peas) in the center of the disk.

   • Carefully mold the rice around the filling to form a ball. Repeat this with the rest of the rice mixture.

3. Bread and Fry the Arancini:

   • Dip each rice ball into the beaten eggs, then roll it in the breadcrumbs to coat evenly.

   • Heat vegetable oil in a deep fryer or large pot over medium-high heat (around 350°F or 175°C).

   • Fry the Arancini in batches, turning them occasionally, until they are golden and crispy, about 3-4 minutes.

   • Remove from the oil and drain on paper towels.

4. Serve:

   • Serve your Italian Fried Risotto (Arancini) warm with a side of marinara sauce for dipping, if desired.

Enjoy your crispy, cheesy, and flavorful Arancini! Would you like any tips on customizing the fillings or any other details?