Arancini is traditionally Sicilian street food, but you can find those bad boys around Italy as well. Arancini are crispy fried rice cone with some cheesy, tasty filling inside. Also, you can store Arancini up to 3 months in the freezer before frying.
- 3 cups chicken broth (low-sodium)
- 1 cup arborio rice (Italian short-grain rice)
- 2 tbsp pine nuts (toasted)
- 2 ounces (60 g) shredded mozzarella cheese
- 2 ounces (60 g) shredded fontina cheese
- 2 tbsp chopped fresh parsley
- 2 large eggs
- 2 ounces (60 g) parmesan cheese
- 1 1/2 cups (190 g) breadcrumbs
- Vegetable oil, for frying
- Firstly, Bring the broth and salt to a boil in a saucepan over medium heat. Mix in the rice and reduce the heat and simmer rice until tender (about 20 min). Spread on a baking sheet (with baking paper) and let the rice to cool completely.
- Secondly, combine the pine nuts, fontina cheese, mozzarella and parsley in a bowl, set aside.
- Next, beat the eggs in a bowl, then add in the cooled rice, the parmesan and 2/3 cup of breadcrumbs (not all of them). Shape the mixture into about sixteen balls.
- Then, press your finger into the centre of each rice ball and insert 2 tsp of the mozzarella mixture. Pinch the rice when the filling is to enclose. Form a cube form from the balls and roll them in the breadcrumbs and place on a baking sheet. Cover it and refrigerate, at least 1 hour or overnight. This will help to keep the form of Arancini while frying.
- Heat 1/2 inch vegetable oil in a large saucepan (you can use also fryer) until it’s hot (test it by putting in potato or any other product around you). Fry the arancini, turning, until golden brown on all sides (4 minutes). Remove using a slotted spoon and drain on paper towels, season it with some salt.