Very, very seldom it happens that we don’t finish the Risotto I prepare. This is never a problem for us as there is a delicious leftover recipe which we love! Sicilian Arancini, named for the oranges that grow on this wonderful island, are little rice balls made from Risotto, breaded and then deep fried.
They can be done with any Risotto that you may have prepared for a meal or specially cooked and may be stuffed with cheese, meat or vegetables. You will find them in diffent sizes, sometimes round balls, sometimes cone shaped. They should be devoured hot, and can be served on their own or with a fruity tomato sauce.
Another meal with this delicious tomato sauce can be found in …
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Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.
Here is an overview of the categories in the cookbook:
- Carb-heavy side dishes
- Vegetable side dishes
- Recap of the 4 fastest dessert recipes from the blog
- Printable Shopping list and a printable weekly meal planner
Recipe Arancini (the Thermomix Version is here)
I have already shared several Risotto recipes in the past, for example a Lemon Risotto, Wild Garlic Risotto, Broccoli Risotto and Risotto with Mushrooms and Bacon. This one here is a basic one that you can vary according to taste with added ingredients but you can just as well make any of the other ones and procede as explained below.
- 1/2 onion, diced
- 20 g olive oil or butter
- 300 g Arborio rice
- 100 g white wine of your choice, or substitute with vegetable stock
- 700 g water
- 2 cubes vegetable stock
- 100 grated parmesan
- salt, pepper
- For the breading
- 1 egg
- breadcrumbs (I used Panko, japanese breadcrumbs but you can use any type)
- Oil to fry the Arancini in
Bring 700 g water and the vegetable stock to the boil and put aside.
Fry the diced onion in the butter or olive oil until translucent and add the rice. Cook in the butter for about 3 minutes, stirring regularly.
Add the white wine and cook for about another 3 minutes until the wine is more or less absorbed, than add a laddle full of hot vegetable stock at a time, letting it each time be absorbed by the rice before adding more liquid. Stir regularly until all the liquid is absorbed and the Risotto is cooked through (this will take about 20 minutes). Add the grated parmesan and season to taste.
For the Arancini let the Risotto cool completely.
Once the rice is completely cooled, form it to little balls (I use a very small ice cream scoop to get them even sized) and roll in your hands that have been wetted with cold water beforehand so that the rice doesn’t stick to it.
Arrange a plate each for the flour, the beaten egg and the breadcrumbs and roll the rice balls in them.
Heat the oil in a small pan to 180 C and deep-fry them in portions for 3 – 4 Minutes
Take them out and let them drain quickly on a piece of kitchen towel.
Serve immediately as is or with the delicious tomato sauce mentioned above.
Tipp: you can also freeze the small rice balls just breaded and simply deep-fry directly from frozen as appetizer for your guests or light lunch for the family. You can equally already freeze the tomato sauce and just warm up before serving.
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