Italian
Arancini di Riso
Golden Sicilian rice croquettes with a molten savory center, fried crisp so saffron-scented rice gives way to creamy richness and delicate crunch.
8 servings · 150 minutes prep · 35 minutes cook
Ingredients
Main
- 1 1/2 cups Arborio rice
- 3 cups chicken stock
- 1 generous pinch saffron threads
- 2 tablespoons unsalted butter
- 2 ounces caciocavallo, diced
- 1 cup thick meat ragu
- 1/2 cup cooked peas
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups fine breadcrumbs
- 6 cups avocado oil, for frying
- 1 1/2 teaspoons fine sea salt
Directions
Method
- Bring the chicken stock, saffron threads, unsalted butter, and fine sea salt to a simmer in a saucepan.
- Stir in the Arborio rice, cover, and cook gently until the liquid is absorbed and the rice is tender but still compact, 18-20 minutes.
- Spread the rice on a tray, cool until no longer steaming, then chill until firm enough to shape, at least 2 hours.
- Stir together the meat ragu and peas. Shape the chilled rice into 8 balls, filling each with ragu mixture and a small portion of the caciocavallo; seal completely.
- Coat each ball in all-purpose flour, dip in egg, and roll in fine breadcrumbs. Chill for 30 minutes if the balls feel soft.
- Heat the frying oil to {{temperature:350°F}}. Fry in batches until deep golden and {{temperature:165°F}} at the center, 4-5 minutes.
