Butter Arancini
26/11/2023Butter arancini are a delight of Sicilian cuisine and I can provide you with the traditional recipe. If you like, we can add an additional Italian touch, but let’s start with the classic version.
Ingredients
- 300 g risotto rice (such as Arborio or Carnaroli)
- 1 liter chicken or vegetable broth
- 1 sachet of saffron
- 2 eggs
- 50 g butter
- 100 g grated Parmesan
- 150 g mozzarella (or mild provola), cut into cubes
- 100 g peas (already cooked)
- 100 g cooked ham, cut into cubes
- Breadcrumbs (as needed for coating)
- Oil for frying
- Salt
Preparation
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Cook the rice in the hot broth until al dente. Halfway through cooking, add the saffron dissolved in a little broth to give the rice color and aroma. Once cooked, turn off the heat and let the rice cool slightly.
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Add the softened butter, beaten eggs, and grated Parmesan to the rice. Mix well until you obtain a homogeneous consistency and let the mixture cool completely.
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Take a handful of rice and flatten it on your hand. In the center, place some mozzarella, a few peas, and some cooked ham.
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Close the rice around the filling to form a ball or cone shape, typical of arancini.
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Coat the arancini first in the beaten eggs and then in the breadcrumbs, making sure they are well covered.
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Fry the arancini in hot oil (175-180 °C) until golden. Drain on paper towels to remove excess oil.
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Serve hot, freshly fried, to enjoy their crispiness and stringy center.