Classic Sicilian Cheese Stuffed Arancini (Print Version)
# Ingredients:
→ Risotto Base
01 -
Extra virgin olive oil (2 tablespoons)
02 -
Small yellow onion, finely diced
03 -
Fresh garlic cloves, crushed (2)
04 -
Arborio rice (1½ cups)
05 -
Fine salt (1 teaspoon)
06 -
Freshly ground black pepper (⅛ teaspoon)
07 -
Fresh Italian parsley leaves, finely chopped (3 tablespoons)
08 -
Chicken stock, homemade or quality store-bought (3 cups)
09 -
Double-concentrated tomato paste (2 teaspoons)
10 -
Unsalted butter (2 tablespoons)
11 -
Fresh grated parmesan cheese (½ cup)
→ Cheese Filling
12 -
Fresh mozzarella cheese, cut into ½-inch cubes (4 ounces)
→ Breading
13 -
All-purpose flour (½ cup)
14 -
Fine salt (1 teaspoon)
15 -
Freshly ground black pepper (⅛ teaspoon)
16 -
Large eggs (2)
17 -
Panko breadcrumbs (2 cups)
18 -
Grapeseed or vegetable oil for frying (2 cups)
# Instructions:
01 -
Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Once shimmering, add diced onion and crushed garlic, cooking until soft and fragrant, about 5 minutes.
02 -
Stir in rice until it becomes semi-translucent, about 1 minute. Add seasonings, parsley, stock, tomato paste, and butter. Bring to a gentle boil, then reduce heat, cover, and simmer until tender and liquid is absorbed, 20-25 minutes.
03 -
While rice cooks, prepare three bowls: one with seasoned flour, one with beaten eggs, and one with panko. Line two baking sheets with parchment. Cut mozzarella into 18-20 small cubes and keep chilled.
04 -
When rice is done, stir in parmesan cheese. Spread onto prepared baking sheet and let cool for 10 minutes until handleable.
05 -
With slightly wet hands, form rice into 1-inch balls. Press a cube of mozzarella into each center, sealing rice around it completely.
06 -
Dredge each ball in flour, then egg, then panko. Heat oil to 350°F in a saucepan and fry in batches until golden brown, about 3-4 minutes per batch.
07 -
Let cool on paper towels for 5 minutes before serving. Offer with toothpicks or napkins for easy handling.
# Notes:
01 -
Wet your hands before forming rice balls to prevent sticking
02 -
Use separate hands for wet and dry ingredients when breading
03 -
Traditional Sicilian street food named for their orange-like appearance