Sicilian Cheese Stuffed Arancini (Print Version)
# Ingredients:
→ Risotto Foundation
01 -
Good olive oil (2 tablespoons)
02 -
Tiny yellow onion, chopped fine
03 -
Smashed garlic cloves (2)
04 -
Arborio rice (1½ cups)
05 -
Regular salt (1 teaspoon)
06 -
Cracked black pepper (⅛ teaspoon)
07 -
Chopped fresh parsley (3 tablespoons)
08 -
Chicken broth, homemade or premium bought (3 cups)
09 -
Thick tomato paste (2 teaspoons)
10 -
Plain butter (2 tablespoons)
11 -
Grated fresh parmesan (½ cup)
→ Cheese Center
12 -
Soft mozzarella, diced into ½-inch squares (4 ounces)
→ Coating
13 -
Plain flour (½ cup)
14 -
Regular salt (1 teaspoon)
15 -
Cracked black pepper (⅛ teaspoon)
16 -
Big eggs (2)
17 -
Panko crumbs (2 cups)
18 -
Cooking oil for frying (2 cups)
# Instructions:
01 -
Warm the olive oil in a big, sturdy pot over medium flame. When it's glistening, toss in your chopped onion and smashed garlic, and cook them until they're soft and smell good, around 5 minutes.
02 -
Mix in your rice until it looks a bit see-through, about a minute. Throw in your seasonings, parsley, broth, tomato paste, and butter. Let it bubble up, then turn down the heat, put a lid on it, and let it simmer until soft and dry, about 20-25 minutes.
03 -
While your rice cooks, get three bowls ready: put flour with spices in one, beaten eggs in another, and panko in the last one. Put parchment on two baking trays. Cut your mozzarella into 18-20 tiny blocks and keep them cold.
04 -
Once your rice is done, stir the parmesan into it. Spread it all out on your parchment-lined tray and let it cool down for 10 minutes until you can touch it.
05 -
Dampen your hands a bit, then roll the rice into 1-inch balls. Push a mozzarella cube into the middle of each one, making sure to seal the rice all around it.
06 -
Roll each ball in flour, dunk it in egg, then cover it with panko. Heat your oil to 350°F in a pot and fry them in small groups until they turn golden, about 3-4 minutes per batch.
07 -
Let them sit on paper towels for 5 minutes to cool off. Serve them with toothpicks or napkins so they're easy to eat.
# Notes:
01 -
Dampen your hands before you roll the rice to stop it from sticking
02 -
Use one hand for dry stuff and one for wet stuff when coating
03 -
Classic Sicilian street snack named because they look like little oranges