How to Make ARANCINI | Famous Sicilian Street Food Recipe | Three Ways!

How to Make Arancini

Ingredients:
(Risotto)
2 Tbsp of Olive Oil
1 Shallot
2 Cloves of Garlic
2 Cups of Arborio or Carnaroli Rice
6 Cups Chicken or Vegetable Stock
Pinch of Saffron Threads
2 Tablespoons of Butter
1/2 Cup grated Parmigiano Reggiano
Salt to taste

(Filling 1)
4oz Diced Guanciale
2 Cups Strained/Pureed Tomatoes
1/3 Cup Pecorino Romano
1/2 tsp Black Pepper

(Filling 2)
1 Tbsp Olive Oil
1/2lb Shrimp – 26-30
1 tsp Lemon Zest
1 Tbsp Lemon Juice
Handful Chopped Parsley
Salt and Pepper to taste

(Filling 3)
1 Ball Fresh Mozzarella
Handful of Basil Leaves

(Breading)
1Ccup of All-Purpose Flour
3 Whisked Eggs
2 Cups Fine Panko

(Frying)
32oz frying oil

Directions:
(Risotto)
1. In a sauce pan heat up the stock on low heat – adding the saffron.
2. In a heavy pot or dutch oven heat up your olive oil on medium-low heat.
3. Add the minced shallot with a pinch of salt and cook for 1-2 minutes. Add the garlic and cook for 1 more minute.
4. Add the rice, toasting it in the olive oil and shallots for about 2-3 minutes or when the grains of rice are translucent on the ends and have a white dot in the middle.
5. Pour the stock into the rice a couple ladles at a time, and stir until most of the liquid is absorbed. Repeat the process until the rice is cooked. You might use less or more stock. If you run out of stock add water.
6. Take the rice off of the heat and stir in the butter and Parmigiano Reggiano.
7. Spread the rice in a thin layer on a baking sheet and leave in the fridge to cool.

(Filling 1)
1. In a medium sauce pan add the guanciale on medium-low heat.
2. When the fat is rendered out add the tomatoes and reduce by half.
3. Add Pecorino Romano and black pepper and stir.
4. Set aside in small bowl.

(Filling 2)
1. In a large frying pan/skillet heat up the olive oil on high heat.
2. Add shrimp in an even layer and sear on one side for about 1 minute.
3. Add lemon zest, salt and pepper, and sauté for 1 more minute.
4. Finish with parsley and lemon juice, Set aside to cool before chopping shrimp into smaller pieces.

(Filling 3)
1. Chop cheese into small cubes and tear basil leaves by hand.

(Forming the Arancini)
1. Wet hands, and spread 1/2 cup of rice in palm of one hand (3/4 cup for meat/shrimp versions).
2. With other hand put a couple tablespoons of filling in the center, or a few cubes of cheese and basil leaves.
3. Form rice around the filling and roll in your hands like a meatball.

(Breading)
1. Gently roll the arancini in the flour.
2. Coat each arancini in the eggs – removing the excess.
3. Add to the panko and coat with the breadcrumbs.
4. Place on a parchment lined baking sheet and store in freezer until ready to fry.

(Frying)
1. In a large sauce pan or dutch oven heat up oil to 350°F.
2. Gently place arancini in oil, a few at a time.
3. Move around with metal fork or spoon so they don’t stick to the bottom.
4. Fry for about 5-7 minutes, or until golden brown and hot in the middle.
5. Serve, and optionally enjoy with extra tomato sauce or lemon!

Orang Chini is the most popular street food in Sicily and for good reason the saffron risoto is commonly stuffed with meat Ragu and peas today each arini shop has a variety of flavors and I’m making three types in this video first things first is cooking the

Risotto you can use a boreo or carnaroli rice start by sautéing a minced shall in some olive oil before adding a couple cloves with chopped garlic then it’s important to toast the rice in the pan for a couple minutes you’ll know it’s done toasting when the individual grains

Of rice are translucent towards the ends and have a white dot in the middle at this point you can start adding your warm broth in stages you can use vegetable or chicken broth and even enhance the color and flavor with a few strands of saffron as you add the broth you must

Stir the rice frequently when the grains of rice come in contact with each other it releases their starch creating a creamy consistency when when most of the liquid gets absorbed you can add more broth repeating the process until the rice is cooked in this recipe I use two cups of

Rice and about 6 cups of broth once cooked take it off the heat and stir in a couple tablespoons of butter and about a/2 cup of gred Parmesan cheese then taste for salt but remember for orangen you don’t want the rice to overpower The Filling once the risoto is finished

Spread it out in a baking sheet and put it in the fridge to cool while make the fillings the first filling I’m making is inspired by pasta alatri Chana start by frying the Guan chal until the fat is rendered out then add your strained Tomatoes directly to the

Pan and let it reduce for a few minutes in typical amatu Chana fashion I added peino cheese which will also help thicken it up making it easier to stuff in the AR my personal favorite version is with shrimp so I also quickly sauteed some baby shrimp with salt pepper and lemon

Zest and then finished it with a squeeze of lemon and Cho parsley I kept the other vergin simple with just mozzarella cheese and basil and that’s what I’m making the first one with here for stuffing the orini it’s nice to use a measuring cup to scoop the rice so

Each one is about the same size the ones I’m making with with just cheese and basil are a little smaller so I used about a/2 cup of rice and for the other two versions I used about 3/4 cup spread the rice in an even layer on

Your hand and add the filling to the center form the rice around the filling with your other hand until it’s completely sealed and then roll it around like a meatball for breading the arini they are typically dipped in a simple batter and then rolled in the breadcrumbs but I

Like to do a dredge with flour and eggs then fine panko it helps helps to have a bowl of water nearby to wet your hands so the rice doesn’t stick to them repeat the process until all the orang are formed then put them in the

Freezer for a bit so they can firm up before frying the name arini comes from their close resemblance to oranges in Italian the word arancha means orange which is a fruit that is grown throughout the island of Sicily so orang Chini simply means little oranges you want to serve them straight out of

The fryer so before everyone is ready to eat heat your oil up to 350° I use grape seed oil but you can use anyone with a high smoke point carefully drop the balls into the oil and gently move them around they should fry for about 5 minutes or until

The outside is golden and the inside is heated through I like to serve the cheese ones with marinara sauce and the shrimp ones with lemon these are really fun to make and you can get creative with the feelings but be careful because once you make them for somebody they’re going to

Want them again and again