I tasted arancini at our parish potluck and loved them at the first bite. They are rice balls stuffed with a filling of meat ragu (a tomato-based sauce made with ground meat), mozzarella cheese or vegetables. Once deep fried, the shape and colour resembles that of little orange, meaning “arancina” in Italian. A traditional street food in Sicily made with various fillings; both savoury and sweet.
The risotto and the filling is prepared separately and cooled. Both can be made ahead. The filling is enclosed around a layer of rice and shaped into a ball. Dusted with flour, then dipped in beaten egg, coated with breadcrumbs and deep fried. Though they are time-consuming and labour-intensive, it is worth the effort as they are truly divine and out of this world.
Arancini reminds me of Goan potato chops where instead of potato the outer layer is rice. I have prepared the mince filling the Goan way. These arancinis are an Italian-Goan fusion. They have a crunch on the outside, moist inside and totally delicious.
The risotto and the filling is prepared separately and cooled. Both can be made ahead. The filling is enclosed around a layer of rice and shaped into a ball. Dusted with flour, then dipped in beaten egg, coated with breadcrumbs and deep fried. Though they are time-consuming and labour-intensive, it is worth the effort as they are truly divine and out of this world.
Arancini reminds me of Goan potato chops where instead of potato the outer layer is rice. I have prepared the mince filling the Goan way. These arancinis are an Italian-Goan fusion. They have a crunch on the outside, moist inside and totally delicious.
Arancini (Stuffed Rice Balls)
(Makes 16)
Chicken Stock
Ingredients:
1 chicken backbone (deskinned)
1 onion (chopped)
2 celery stalks (chopped into small pieces)
1 bay leaf
1 carrot (chopped into small pieces)
4 1/2 cups water
Method:
In a pan, add the chicken backbone with water and rest of the ingredients. Bring to a boil and then simmer for 30 minutes. Strain stock and keep aside.
Risotto
Ingredients:
1 1/2 cups arborio rice
4 cups chicken stock
1 large onion (chopped)
2 large cloves of garlic (grated)
a dash of white wine
1/4 teaspoon pepper powder
1 tablespoon butter
1/4 cup parmesan cheese
1/4 cup olive oil
salt
Method:
While preparing risotto, ensure that the stock is hot.
In a pan, heat olive oil, add onion and garlic. When onion is soft, add rice and toast till transluscent. Stir in a splash of white wine. Start adding stock with a ladle and stir till it is completely absorbed by the rice. On medium heat, continue adding ladlefuls of stock, ensuring each time that the stock is entirely absorbed before you add the next. It will take around 20 to 25 minutes for all the four cups to be utilized with the rice cooked and having a slight bite (al dente). Season with salt, pepper powder, butter and parmesan cheese. Remove from heat and cover with a lid. Let the rice stand for a couple of minutes.
For mushroom risotto, at the end, stir in a cup of mushrooms that have been separately sauteed in some butter.
Spread risotto on a baking tray and allow to cool or you could refrigerate while preparing the filling.
Filling
Ingredients:
1/2 kg minced meat (of your choice)
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon clove powder
1 teaspoon cinnamon powder
1/2 teaspoon pepper powder
4 cloves of garlic (finely minced)
1 small piece of ginger (grated)
1 onion (chopped)
2 green chillies (chopped)
1 tomato (chopped)
1 carrot (cut into small pieces)
1/2 cup green peas
1 tablespoon vinegar
2 tablespoons oil
few coriander leaves (chopped)
1/2 cup water
salt
Method:
Season mince with salt and vinegar.
Heat oil in a pan, add onion and saute till light brown. Then add garlic, ginger and fry for few seconds. The tomato goes in next. Cook till soft and pulpy. Add the spice powders and saute for few seconds before adding the mince. Break the mince down with the cooking spoon and blend well with the spices. Once the mince changes colour, add water along with the carrots. Cover and cook on medium heat till carrots are tender.
Towards the end, add green peas and cook till all the moisture evaporates. Taste for salt and add more if needed. Shut off flame and sprinkle coriander leaves.
Assembling
Ingredients:
2 eggs
1 cup all-purpose flour
2 cups Italian or regular breadcrumbs
oil for deep frying
Method:
Separate the egg yolks from the whites. Add the egg yolks to the cold risotto. Mix well with the rice. The egg yolks aid in binding.
Beat egg whites for coating the rice balls.
Form 16 balls of risotto with an ice-cream scoop.
Take a ball of risotto in your hand and make a well in the centre. Add a spoonful of mince and with your right hand fingers try to cover the filling with rice. Shape into a round ball. Continue the same process with remaining balls of risotto.
Heat oil for deep frying.
Dredge the rice balls in flour and then beaten egg white. Coat with breadcrumbs and with a slotted spoon, lower the rice ball into hot oil. Depending on the size of your pan, you could fry two or three balls at a time. Deep fry till golden brown and crisp on the outside. Drain on absorbent paper towels. Serve warm with marinara sauce.
Marinara Sauce
Ingredients:
1 onion (chopped)
4 large cloves garlic (minced)
1/2 teaspoon red chilli flakes
1/4 teaspoon pepper powder
1 (28 ounce) can of crushed tomatoes
2 tablespoons olive oil
1 sprig of fresh basil leaves
a pinch of sugar
salt
Method:
Heat a pan with olive oil, add onion, garlic and chilli flakes. When onion soft, add crushed tomatoes along with rest of the ingredients. Simmer till all the water evaporates and sauce is thick.
(Makes 16)
Chicken Stock
Ingredients:
1 chicken backbone (deskinned)
1 onion (chopped)
2 celery stalks (chopped into small pieces)
1 bay leaf
1 carrot (chopped into small pieces)
4 1/2 cups water
Method:
In a pan, add the chicken backbone with water and rest of the ingredients. Bring to a boil and then simmer for 30 minutes. Strain stock and keep aside.
Risotto
Ingredients:
1 1/2 cups arborio rice
4 cups chicken stock
1 large onion (chopped)
2 large cloves of garlic (grated)
a dash of white wine
1/4 teaspoon pepper powder
1 tablespoon butter
1/4 cup parmesan cheese
1/4 cup olive oil
salt
Method:
While preparing risotto, ensure that the stock is hot.
In a pan, heat olive oil, add onion and garlic. When onion is soft, add rice and toast till transluscent. Stir in a splash of white wine. Start adding stock with a ladle and stir till it is completely absorbed by the rice. On medium heat, continue adding ladlefuls of stock, ensuring each time that the stock is entirely absorbed before you add the next. It will take around 20 to 25 minutes for all the four cups to be utilized with the rice cooked and having a slight bite (al dente). Season with salt, pepper powder, butter and parmesan cheese. Remove from heat and cover with a lid. Let the rice stand for a couple of minutes.
For mushroom risotto, at the end, stir in a cup of mushrooms that have been separately sauteed in some butter.
Spread risotto on a baking tray and allow to cool or you could refrigerate while preparing the filling.
Filling
Ingredients:
1/2 kg minced meat (of your choice)
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon clove powder
1 teaspoon cinnamon powder
1/2 teaspoon pepper powder
4 cloves of garlic (finely minced)
1 small piece of ginger (grated)
1 onion (chopped)
2 green chillies (chopped)
1 tomato (chopped)
1 carrot (cut into small pieces)
1/2 cup green peas
1 tablespoon vinegar
2 tablespoons oil
few coriander leaves (chopped)
1/2 cup water
salt
Method:
Season mince with salt and vinegar.
Heat oil in a pan, add onion and saute till light brown. Then add garlic, ginger and fry for few seconds. The tomato goes in next. Cook till soft and pulpy. Add the spice powders and saute for few seconds before adding the mince. Break the mince down with the cooking spoon and blend well with the spices. Once the mince changes colour, add water along with the carrots. Cover and cook on medium heat till carrots are tender.
Towards the end, add green peas and cook till all the moisture evaporates. Taste for salt and add more if needed. Shut off flame and sprinkle coriander leaves.
Assembling
Ingredients:
2 eggs
1 cup all-purpose flour
2 cups Italian or regular breadcrumbs
oil for deep frying
Method:
Separate the egg yolks from the whites. Add the egg yolks to the cold risotto. Mix well with the rice. The egg yolks aid in binding.
Beat egg whites for coating the rice balls.
Form 16 balls of risotto with an ice-cream scoop.
Take a ball of risotto in your hand and make a well in the centre. Add a spoonful of mince and with your right hand fingers try to cover the filling with rice. Shape into a round ball. Continue the same process with remaining balls of risotto.
Heat oil for deep frying.
Dredge the rice balls in flour and then beaten egg white. Coat with breadcrumbs and with a slotted spoon, lower the rice ball into hot oil. Depending on the size of your pan, you could fry two or three balls at a time. Deep fry till golden brown and crisp on the outside. Drain on absorbent paper towels. Serve warm with marinara sauce.
Marinara Sauce
Ingredients:
1 onion (chopped)
4 large cloves garlic (minced)
1/2 teaspoon red chilli flakes
1/4 teaspoon pepper powder
1 (28 ounce) can of crushed tomatoes
2 tablespoons olive oil
1 sprig of fresh basil leaves
a pinch of sugar
salt
Method:
Heat a pan with olive oil, add onion, garlic and chilli flakes. When onion soft, add crushed tomatoes along with rest of the ingredients. Simmer till all the water evaporates and sauce is thick.
