Arancini is sometimes made with leftover risotto.
Arancini is a fried Sicilian specialty made of rice balls covered with breadcrumbs and stuffing. They can be made with plain rice or specially prepared or day-old risotto. The filling can be made with various ingredients such as mozzarella cheese, meat and tomato sauce, mushrooms, eggplant, peas, or a combination of any of the above. Arancini are great appetizers, antipasti, or a healthy addition to a salad. They are best enjoyed fresh out of the fryer.
Peas are often an ingredient in arancini.
Arancini requires a lot of preparation. The ingredients must be prepared in advance and the assembly takes about an hour. First you must prepare the risotto or white rice and let it boil until all the water or broth is absorbed. This will take about 30 minutes to an hour. Then the rice must be cooled. During this time you can prepare the filling. Reserve a bowl of flour and beat two eggs. Put the breadcrumbs in a separate bowl.
Arancini is originally from Sicily.
With wet hands, take a handful of risotto and roll it into a ball about 1 to 2 inches in diameter. Flatten the ball, make an indentation in the center and place a piece or spoon of the filling of your choice. Roll the rice into a ball, quickly dip it in the flour for a light coating, then in the egg, and finally in the breadcrumbs. The arancini are ready to fry. Pour enough vegetable oil into a deep, heavy skillet or wok until it is about two inches deep. Heat the oil to about 360 degrees. Slowly pour the arancini into the oil and fry until golden brown. Use a slotted spoon to transfer them to a paper towel to drain. Let stand for two minutes and serve hot.
Mushrooms can be part of the arancini filling.
Many varieties of condiments can be added to rice, tomato sauce, or even breadcrumb dressing. If the arancini are made with risotto, it is not necessary to season the rice further. Your favorite herbs can be sprinkled into the tomato sauce and salt, pepper, or even paprika can be added to the flour coating, depending on how adventurous you’re feeling.
Arancini has recently become popular outside of Sicily thanks to the Italian writer Andrea Camilleri. The protagonist of his popular detective novels, Inspector Montalbano, is an avid fan of the dish.