Join me on a bite-sized adventure ….

Who doesn't love a good food story? Let me take you on a journey through the warm, golden, and utterly satisfying world of Crispy Golden Arancini. These delectable rice balls are more than just a meal—they’re an edible hug, perfect for any occasion, from a cozy dinner to a festive party platter. Whether you’re a seasoned cook or a curious foodie, this recipe promises fun, flavour, and a sprinkle of kitchen magic.

What are Arancini?

Originating from Sicily, arancini are proof that Italians truly understand the art of comfort food. These crispy, golden nuggets of joy are traditionally made with leftover risotto, stuffed with savory fillings, and deep-fried to perfection. Think of them as a hybrid between a rice ball and a deliciously crunchy surprise package. think of it as the “Italian Kinder Surprise”. And the best part? They’re incredibly versatile, allowing you to put your own spin on the filling.

Now, let’s dive into creating these spheres of crispy golden goodness step by step!

Pro Tips for Arancini Success

• Chill Time is Key: Don’t rush the cooling process. The rice and filling need to be cold to form proper balls that won’t fall apart.

• Oil Temperature Matters: Keep the oil at 350°F for perfectly crisp and golden results.

• Customize the Filling: Experiment with different cheeses, vegetables, or even a dollop of pesto in the center for a unique twist.

The Process

1. Cook the Rice

Sauté onions in olive oil and butter, then add tomato paste, broth, and rice. Cook until fluffy, stir in cheese, and spread on a tray to cool.

2. Make the Filling

Sauté diced veggies, then brown the beef. Add tomato paste, peas, and water for a glossy, flavorful mixture. Chill it for easy handling.

3. Shape and Stuff

Scoop rice, add filling and mozzarella, and shape into balls. Be firm but gentle to keep them intact.

4. Coat and Fry

Dip in beaten eggs, roll in breadcrumbs, and fry until golden and crisp.

Simple steps for a crispy, cheesy delight! Now, let’s get rolling. 🍴

Crispy Golden Arancini

Prep time: 15 minutes
Cook time: 40 minutes
Cooling time: 1 hour 20 minutes|Total time: 2 hours 15 minutes 
Servings: 8 Arancini

Ingredients

For the Rice:
1/4 cup olive oil
1/4 of a large onion, diced
1/2 cup unsalted butter, divided
1 tablespoon tomato paste
4 cups chicken broth (or vegetable)
2 1/4 cup arborio rice
1 cup freshly grated Pecorino (or Parmegiano Reggiano)

For the Filling:
1/4 cup olive oil
1 carrot, peeled and diced
1 stalk celery, diced
1/2 onion, diced
1 lb (approx 500g) lean ground beef
1/2 cup tomato paste
1/2 cup frozen peas
1/3 - 1/2 cup water
Salt and pepper to taste

For the Crispy Coating and Assembly:
2 eggs, beaten
Plain bread crumbs 
1 ball fior di latte fresh mozzarella, diced into tiny cubes
Shredded mozzarella

Instructions

Cook the Rice:

• Heat a large pot on medium heat and add the olive oil and chopped onion and continuously stir while cooking for 5 minutes or until the onion is soft, with a sweet scent and transparent in colour. 

• Add 1/4 cup butter, tomato paste and stir and cook for one minute to melt the butter. Slowly pour in the chicken/vegetable broth, stir, and bring to a boil.

• Add the rice, stir, reduce the heat to a simmer and cover with a lid. Cook the rice until the water is gone and the rice is fluffy. This may take anywhere from 10-15 minutes or follow the cook time on the package.

• When the rice is cooked, add the remaining 1/4 cup of butter, grated cheese, and stir until it’s incorporated. 

• Now spread the hot rice straight onto a large rimmed baking sheet in an even layer using a spatula or the back of a wooden spoon and allow the rice to cool at room temperature rest for one hour. 

Cook the Filling:

• In a large frying pan add the olive oil, celery, onions, and carrot and while stiring cook on medium heat for 10 minutes, or until vegetables have softened and fork tender. 

• Add the ground beef the to vegetable mixture until it is browned, about 10 minutes.

• Pour in the peas, add the tomato paste, salt and pepper to tase,  water and stir to combine and coat the meat mixture. Reduce the heat to a simmer and cook for about 20 minutes. Add extra water if you find the mixture is dry. You want to keep it glossy and not sticking to the spoon.

• Transfer the cooked meat mixture to a large bowl it to cool in the refrigerator for at least one hour.

Forming the Arancini:

• Take your chilled rice onand form a pocket/bowl shape in the palm of your non dominate hand; scoop a generous amount of the meat mixture and drop it into the centre of the pocket of rice, top with a sprinkle of fresh and shredded mozzarella.

• Take another scoop of rice and place it on top of the rice and mixture in your other hand and cupping your hands together begin to form a ball. You want to ensure you are using enough pressure to keep it together without squeezing it and causing the filling to spill out. 

• Place the formed Arancini on a parchment lined baking tray.

• Set up your dredge station by adding the beaten eggs to a shallow bowl and breadcrumbs to another. Roll each Arancini in the eggs and then into the breadcrumbs making sure to cover the entire rice ball with breadcrumbs. Set them aside back onto the lined tray and repeat until you have coated them all.

• In a large pot heat your canola oil to 350°F on medium heat. Using a slotted spoon gently add a couple of Arancini in at a time (depending on the size of your pot), making sure they are not touching and have enough room to move around.

• Fry each rice ball for about 5-7 minutes, or until they are crispy when tapped with a spoon and golden brown.

• Enjoy it with a few scoops of fresh tomato sauce or plain. Both are delicious.