My biggest hot take as a chef is that Italy’s best carb isn’t their pasta. It is their aranchchini. Aranchchini is fried crispy rice balls that typically come from leftover risoto. And here is how you make them at home. You start off by making the risoto. Now here I’m making my Milan saffron risoto, which the recipe is on my website. It’s basically where you cook the rice and saffron, white wine, stock, and finish it with a lot of parmesan. And then make sure you chill it before you try to make arenchini. Once it’s chilled, it will stick together. and you form it into balls to bread it, which you do that by doing egg wash into flour into egg wash into panko. I use all gluten-free here and you can’t even tell. For the cooking, it is very easy. You bring a neutral oil up to 350° and fry for 3 to 6 minutes until it’s golden and crispy. Truly one of the best Italian dishes. Find the recipe on my
6 Comments
Do Italians (in Italy) use extra virgin or virgin olive oil to fry arancini?
Is risotto rice or pasta?? I’m gf too
You can do the same recipe but replace the rice with ground beef and the saffron with a 12 ounce silver bar.
Nobody wants to visit your website. Stop wasting money on the squarespace and just post them in the description
I read that they make with parboiled arborio rice and served big portions in the streets
Nicely done! These look very authentic, like the ones in the Italian shop near me! 🙂