So…look away now if you fear deep frying, or just don´t do it for health reasons. I understand, really I do. It´s just that I do deep fry from time to time. Once, in a little experiment to see just how much oil is used when making “proper” chips, I measured the oil (half vegetable, half olive oil) before and after making them and was pleasantly surprised to find that just a couple of tablespoons had been used in the whole process. So now, whilst I don´t advocate eating deep fried food daily, or even weekly, I don´t feel guilty when I do make chips, or deep fried peppers, or croquetas…I do it with joy in the anticipation of how good they´ll taste when they´re hot out the pan.
However, if you do want a healthier, and non fried version, check out this great baked recipe from Natalie at Cook Eat Live Vegetarian.
So, on with the deep frying. Ingredients are few for delicious arancini, but you do need to have some leftover risotto from the day before. Don´t even think about making it fresh to use the same day. Magic happens overnight in your fridge and those little grains of rice continue to absorb any liquid as they cool down and become extra stodgy sticky and perfect for molding into those little balls of ricey, cheesey goodness.
Arancini, as I am sure many of you know, are named after the Italian word for “Little Oranges” because of their shape and beautiful colour. When I was a child on holiday in Southern Italy with my family, sometimes the aunties would agree to a night off of cooking. This meant either a visit to a local restaurant or a trip to the local shop which provided all sorts of delicious “ready meals” to take home and heat up. Nothing like fast food of today, of course. Proper food, made by the Mamma or Papá of the shop – pasta, roasted peppers, hot and cold meats…well, a whole menu full of delicious food to take home and enjoy. I would always offer to go along with the uncles to collect this as I was rewarded with a piping hot “arancino” to eat on the way home. God forbid I should pass out with hunger on the way.
Just in case you fancy doing something different, arancini can also be made with minced meat as a filling – it´s up to you.
- Leftover, cold risotto, at room temperature
- Mozzarella cut into small cubes
- Dried breadcrumbs (I used panko, as I have just “discovered” them in the UK – have never come across them in Spain – but use whatever kind you like)
- Oil for deep frying
Take about a tablespoon of cold risotto and put it into the palm of your hand (wet your hands first, this stops things from getting too messy. Place a little cube of cheese into the centre and mold the rice into a ball then roll it in the breadrcumbs.
Deep fry the arancini in very hot oil for about 2 minutes or until they are a beautiful deep golden colour.
Drain on kitchen roll and have a cold glass of wine to hand because you will probably need to taste one to check it´s done, burn your lips and need to cool them down.