I hosted a Bridal Shower recently and one of the requests was for these (to die for) little Italian treats. I've posted about Arancini before, so I will spare you the story (go here to read my adventure).
Arancini is a delish little Italian treat (directly translated to mean "little orange").
This is simply one of the most perfect appetizers ever. There are endless combinations of what you can stir into these little bites. I got this recipe from Williams Sonoma but made it my own, as I really always try to do when cooking. I personally find deep reward in re-writing something to suit either my taste buds in the moment, or sometimes just to fit the ingredients I happen to have on hand.
2 1/2 cups chicken broth
1 cup medium-grain white rice such as Arborio
1 Tbs. unsalted butter
Pinch of sea salt
1/2 cup grated Parmigiano-Reggiano cheese
1 whole egg
2 cups fine dried bread crumbs (preferably Panko)
2 oz. Salami
2 oz. fresh mozzarella cheese, chopped into 1/2-3/4 inch cubes
1/2 cup of fresh basil, roughly chopped
Olive or canola oil for deep-frying
2 1/2 cups chicken broth
1 cup medium-grain white rice such as Arborio
1 Tbs. unsalted butter
Pinch of sea salt
1/2 cup grated Parmigiano-Reggiano cheese
1 whole egg
2 cups fine dried bread crumbs (preferably Panko)
2 oz. Salami
2 oz. fresh mozzarella cheese, chopped into 1/2-3/4 inch cubes
1/2 cup of fresh basil, roughly chopped
Olive or canola oil for deep-frying
Directions:
In a saucepan over high heat, bring the broth to a boil. Stir in the rice, butter and salt. Cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, 18 to 20 minutes.
Transfer the rice to a bowl and stir in the Parmigiano-Reggiano and salami. Let cool slightly, then stir in the whole egg, and basil. Let cool completely. This is an important step. Don't cheat and try doing it while the rice is still warm. Disaster will ensue...
Spread the bread crumbs on a dinner plate.
Moisten your hands with water. Scoop up 1/4 cup of the rice mixture and place it in the cupped palm of one hand. Flatten out the mixture slightly and place 1 piece of the mozzarella in the center. Mold the rice over the cheese, adding a bit more rice if needed to cover it completely. Shape the rice into a ball. Roll the ball in the bread crumbs and place on a rack. Continue with the remaining ingredients to make 12 balls total. Rinse your hands frequently to prevent the rice from sticking to them. Let the balls dry on the rack for at least 15 minutes before frying, or refrigerate the balls for up to 24 hours.
Position a rack in the middle of an oven and preheat to 200°F. Line a large baking sheet with paper towels and set it next to the stove. Pour the olive oil to a depth of 3 inches into a deep, heavy fry pan and heat to 375°F on a deep-frying thermometer. The oil must cover the balls by at least 1 inch so they will cook evenly and not burst.
Using a slotted spoon or wire skimmer, gently lower a few of the rice balls into the hot oil, being careful not to crowd the pan. Fry until golden brown and crisp all over, about 2 minutes. Using the slotted spoon, transfer the arancini to the prepared baking sheet and place in the oven to keep warm. Fry the remaining arancini in the same way, allowing the oil to return to the original frying temperature before adding the next batch.
Arrange the arancini on a warmed platter and serve immediately, or hold in the warm oven for up to 1 hour before serving.
In a saucepan over high heat, bring the broth to a boil. Stir in the rice, butter and salt. Cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, 18 to 20 minutes.
Transfer the rice to a bowl and stir in the Parmigiano-Reggiano and salami. Let cool slightly, then stir in the whole egg, and basil. Let cool completely. This is an important step. Don't cheat and try doing it while the rice is still warm. Disaster will ensue...
Spread the bread crumbs on a dinner plate.
Moisten your hands with water. Scoop up 1/4 cup of the rice mixture and place it in the cupped palm of one hand. Flatten out the mixture slightly and place 1 piece of the mozzarella in the center. Mold the rice over the cheese, adding a bit more rice if needed to cover it completely. Shape the rice into a ball. Roll the ball in the bread crumbs and place on a rack. Continue with the remaining ingredients to make 12 balls total. Rinse your hands frequently to prevent the rice from sticking to them. Let the balls dry on the rack for at least 15 minutes before frying, or refrigerate the balls for up to 24 hours.
Position a rack in the middle of an oven and preheat to 200°F. Line a large baking sheet with paper towels and set it next to the stove. Pour the olive oil to a depth of 3 inches into a deep, heavy fry pan and heat to 375°F on a deep-frying thermometer. The oil must cover the balls by at least 1 inch so they will cook evenly and not burst.
Using a slotted spoon or wire skimmer, gently lower a few of the rice balls into the hot oil, being careful not to crowd the pan. Fry until golden brown and crisp all over, about 2 minutes. Using the slotted spoon, transfer the arancini to the prepared baking sheet and place in the oven to keep warm. Fry the remaining arancini in the same way, allowing the oil to return to the original frying temperature before adding the next batch.
Arrange the arancini on a warmed platter and serve immediately, or hold in the warm oven for up to 1 hour before serving.
