Arancini Recipe With Saffron
No snack is as beloved in Sicily as these saffron-scented rice balls filled with ragu. This recipe appeared in our March 2011 issue as a part of our special feature, Soul of Sicily
Heat 1 tbsp. olive oil in a 12″ skillet over medium-high heat. Add onions, carrots, and celery and cook, stirring often, until soft, about 10 minutes. Add beef and pork and cook, stirring often, until browned, 10–12 minutes. Stir in tomato sauce and paste, reduce heat to medium-low, and cook, stirring occasionally, until thickened, 45–50 minutes. Transfer meat filling to a bowl and let cool; refrigerate until chilled.
Heat remaining oil in a 2-qt. saucepan over medium-high heat. Add red onion and cook, stirring, until soft, about 10 minutes. Add rice and stir to coat. Stir in saffron and 1 1⁄2 cups water. Bring to a boil, cover, and remove from heat. Let sit for 20 minutes. Remove lid and stir in Parmesan, salt, and pepper. Spread rice out on a plate and let cool. Meanwhile, whisk together flour, eggs, and 1⁄2 cup water in a shallow bowl until smooth; place bread crumbs in another bowl and set both aside.
Classic Sicilian Arancini Recipe
To assemble, place 1 heaping tablespoon of rice in the palm of your hand; flatten into a disk. Place 1 tsp. chilled meat filling in center of rice disk and form rice around filling to encase it completely; press gently to form a ball. Roll ball in batter and then in bread crumbs until evenly coated. Transfer to a parchment paper—lined baking sheet; repeat with remaining rice, meat mixture, batter, and bread crumbs. Refrigerate for 20 minutes to firm up.
Pour oil into a 6-qt. Dutch oven to a depth of 2″ and heat over medium-high heat until a deep-fry thermometer reads 360°. Working in batches, add rice balls to oil and fry until golden and heated through, about 3 minutes. Using a slotted spoon, transfer rice balls to paper towels; let cool for 5 minutes before serving.
, place 1 heaping tbsp. of the rice mixture in the palm of your hand and flatten it into a disk, making a small well in the center for the filling. See Recipe For Arancine (Saffron Rice Balls) »
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Place 1 tbsp. of the meat mixture in the well and form into a rough mound. See Recipe For Arancine (Saffron Rice Balls) »
Using your fingers, bring edges of the rice disk up and over the meat mixture to completely encase the filling. Roll gently in your palms to form a ball, slightly compacting the mixtures together. See Recipe For Arancine (Saffron Rice Balls) »
Dredge each rice ball in prepared batter, letting excess drip off, and then roll it in bread crumbs to coat evenly. See Recipe For Arancine (Saffron Rice Balls) »Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
Arancini Di Roso (stuffed Saffron Risotto Fritters)
Food writers spend a lot of time waxing poetic about magical childhood food memories, and attempts at recreating—but never quite capturing—that original ideal experience. But sometimes the opposite happens. Sometimes we eat bad versions of dishes in our childhood and we somehow end up accepting it, as if the bad version is all that dish can ever hope to be. I had that problem with arancini, the deep-fried Sicilian rice balls.
I grew up in an Italian-American neighborhood in Brooklyn in the 1980s, and I remember eating arancini there as a kid. They were huge, the size of softballs, and dry and bland to the core. Ragù, mushy peas, and bits of cheese studded throughout couldn't save them. I remember eating them, hoping that the next bite would break through and reveal the good part, like an oil prospector drilling into a parched landscape, just waiting for liquid black to come surging up from below. It was an exercise in perpetual disappointment, but it's also all I ever knew.
When I started testing this recipe, I had moments of self-doubt. A rice ball would come out starchy and dry, and for a moment, I'd think,
Saffron & Chanterelle Arancini (fried Risotto Balls) Recipe — Savory Spice
I finally snapped myself out of the haze byreaching out on Twitter, seeking outside voices to set me straight. It worked! The chorus of responses made clear the obvious: Arancini should have a thin, crackling-crisp coating, like a potato chip, just barely containing the flow of rice suspended in a rich, creamy sauce. And in the very middle, a pocket of juicy melted cheese that stretches from our hands to our mouths in thin gauzy strands.
Which rice to use for arancini at first seems obvious: it's an Italian rice ball, so the rice should be some kind of risotto rice like arborio, carnaroli, or vialone nano. But I did some poking around on Italian recipe sites, and stumbled across mentions of another type of rice for arancini: riso originario
I didn't know what it was, but after some research it started to look like orginario was an even shorter grain rice than the traditional risotto rice varieties, with some sources describing it as being similar to short-grain Japanese sushi rice.
Arancini Rice Balls Recipe (video)
During my initial run of tests, I also wanted to settle on a basic approach for the recipe. Most that I saw online have you make something like a dry risotto, then cool it down, roll it into balls, bread them and then deep fry them. This is, more or less, how the ones of my childhood were likely made, and the results aren't good. If any of you have ever had leftover risotto and tried to reheat it later, you'll immediately understand why. Risotto thickens as it cools, and it doesn't flow again if you just warm it up. You have to add more liquid to loosen it during reheating.
The problem with arancini is that, once cooled and formed into balls, there's no opportunity to rehydrate the rice inside before cooking. So the question becomes: How can we guarantee a flowing, saucy center when we deep fry the rice balls? I did some more digging and found some recipes that call for mixing eggs into the cooled risotto. I figured I'd try it, but I wasn't convinced that would solve the problem, so I came up with another idea inspired by croquettes, a related deep-fried snack that uses bechamel sauce. The beauty of bechamel is that it thickens when cold, but then, when subjected to the heat of deep frying, it becomes molten again.
The above photo shows four side-by-side tests, comparing risotto rice and sushi rice, and also egg versus bechamel sauce. I found that sushi rice produced the best results; the grains retained their shape and a pleasantly chewy texture, whereas the risotto rice blew out and became slightly mushy. The differences weren't drastic enough to say that you should never use risotto rice, but if you have the choice, reach for that Japanese short-grain rice if you can.
Cheesy Rice Balls Arancine Cacio E Pepe With No Meat Filling, Just Cheese And, A Vegetarian Dish.
The samples with the egg, meanwhile, had a good, rich flavor, but the high heat of deep frying overcooked it, resulting in dry sections of firm egg—not what I was looking for. The bechamel, on the other hand, produced exactly the results I wanted: grains of rice suspended in a rich, creamy sauce.
In another test run, I tried going for gold by combining the bechamel with egg, and that was the best of all, creating a sauce that was incredibly rich, but without the hard-cooked bits of egg like before.
Once I'd settled on the sushi rice and bechamel-and-egg sauce, I started working on a more precise recipe for the filling itself. I settled on a Milanese-style risotto, which is made with saffron. It's a pretty common flavor for arancini, plus it gives them a golden hue, an appropriate quality given that the name means little oranges in Italian.
Guy Grossi's Saffron Rice Balls
I also decided to tweak the bechamel portion of the recipe, since I wanted more than just the mild flavor of milk. Instead, I pushed the bechamel in the direction of a velouté by cutting back on the milk and adding some rich chicken stock in its place. Plus, by using a gelatin-rich chicken stock (or by adding unflavored gelatin to store-bought stock), the bechamel would thicken even more once chilled, which would aid in the formation of the balls.
To make the rice, I start with a classic risotto method, sweating onion in oil, then adding the rice and toasting it. Then I add white wine followed by chicken stock and saffron. I used a pressure cooker during my testing, which cuts the risotto cooking time drastically andproduces great results, but you can also use the more traditional method of adding the broth in ladlefuls and stirring frequently. You want the rice to get tighter and drier than if you were going to serve it as a risotto, since too much water will make it very hard to form into balls.
While the risotto is cooking, I prepare the bechamel sauce, then stir them together. I pour
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