Arancini al Burro
User Reviews
5
2 reviews
Excellent
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Prep Time
30 mins
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Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
20 arancini
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Course
Main Course, Appetizer
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Cuisine
Mediterranean, Italian
Arancini al Burro
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Arancini al burro are Sicilian rice balls, stuffed with ham and cheese, which are coated with a light crispy batter, then deep fried.
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Ingredients
For the rice
- 2½ cups risotto rice (short or medium grain, like Arborio or Carnaroli)
- 3 tablespoons butter
- ½ teaspoon saffron , diluted in 2 tablespoons of hot water
- 6 cups vegetable broth (or water)
- salt
- black pepper
For the stuffing
- béchamel sauce (see recipe below)
- 3 oz. ham , diced
- 3 oz. cheese (mozzarella, scamorza or provolone), diced or shredded
For the Bechamel sauce
- 2 cups milk
- 5 tablespoons butter
- ½ cup flour
- nutmeg a pinch
- salt
For the coating
- 1 cup flour
- 1 cup water
- 1½ cup breadcrumbs
For frying
- vegetable oil
Instructions
Rice
- In a pot over medium heat, toast the rice with the butter for 2 minutes while stirring.
- Start adding one ladle of broth and the saffron, and stir.
- Continue cooking the rice over medium heat for at least 20 minutes, while stirring and adding one ladle of broth at a time, until the rice is al dente.
- Let rice cool to room temperature.
- Season with salt and pepper and mix well.
Bechamel Sauce
- In a saucepan, melt the butter over medium-high heat until foaming.
- Stir in the flour to form a paste.
- Lower the heat to medium, and cook, stirring constantly for 2 to 3 minutes.
- Whisk in the milk until smooth, and add a pinch of nutmeg.
- Bring to a simmer, and continue to cook, stirring, until the bechamel sauce is thick enough to coat the back of a spoon, about 5 minutes.
- Season with salt and pepper.
Arancini
- Mix the bechamel sauce with the ham and cheese.
- Put a generous spoonful of rice in one hand and flatten it against the palm in order to obtain a hole in the center.
- Fill the hole with a tablespoon of filling.
- Cover everything with a little rice and form the shape of a small orange (or a cone if you prefer).
- Then prepare a liquid batter by mixing the flour and water. Season with salt.
- Dip the rice balls first into the batter and then into the breadcrumbs.
- Heat a large volume of oil in a large pot at medium-high heat.
- Deep fry the rice balls, a few at a time.
- Remove the rice balls with a slotted spoon when they are golden brown and place them on a plate lined with paper towel.
- Serve the rice balls warm or at room temperature.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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