How to make delicious Italian arancini achievable at home

ACHIEVABLE ARANCINI BY ANNA SIMON

Traditional classic arancini can be complex and have many steps. We have simplified the recipe to make it achievable for anyone using pantry ingredients and potential fridge leftovers.

Plain

Newsletters: Our top lifestyle news direct to your inbox. Subscribe now

1 kg of medium grain rice

1 cup of riced potatoes

3 eggs

1 egg yolk

1.5 cup of grated Parmesan

(I use 1/2 pecorino 1/2 Parmesan)

1/2 cup of chopped Parsley (or omit if you don’t like greens)

Small cut pieces of mozzarella or Provolone cheese

Salt

breadcrumbs

1. Boil the rice in salted water until soft.
2. In another pot boil the potatoes in salted water.
3. Once cooked transfer the cooked rice and allow to cool to room temperature.
4. Using a potato ricer drain the soft cooked potatoes from the water and add the potatoes to the cooling rice using a ricer or well mashed potatoes.
5. Once it has reached room temperature add the eggs, Parmesan and parsley and mix thoroughly with your hands until all combined. Add salt and pepper.
6. Shape the rice croquettes in a long shape with a piece of cheese in the centre. You may want to oil hands to prevent from sticking.
7. In a separate dish add breadcrumbs for coating the croquette.
8. In a deep pan add some olive oil enough to deep fry the croquettes.
9. Fry until browned eat hot, warm or perfect cold.

Arancini with filling

1 kg of medium grain rice

3 eggs

1 egg yolk

1.5 cup of grated Parmesan

(I use 1/2 pecorino 1/2 Parmesan)

Salt

breadcrumbs

Small cut pieces of mozzarella

Bolognese

1 x Onion

2 x cloves garlic

1/2 cup red wine

2 stems of fresh basil leaves

500g beef mince

1 cup of frozen peas

2 cans of peeled tomatoes

1 pinch of sugar

salt & pepper to taste

Filling

Fry onion until translucent, add basil leaves and garlic. Once fragrant add the red wine and allow to simmer until slightly reduced and the alcohol is cooked off.

Add mince and cook until browned then add the Tomato. Add a pinch of sugar, salt and pepper and a cup of water. Allow to cook for about 40 mins to an hour. I the last 10 mins cook uncovered on low heat to reduce water up the so the mixture is nice and thick. Set aside to cool completely.

Spinach & ricotta

1 cup of chopped defrosted frozen spinach

1 cup of full fat ricotta

1 pinch of nutmeg

Salt & Pepper

Mix all ingredients in a bowl until well combined. You can use fresh Spanish as well as frozen.

1. Boil the rice in salted water until soft.
2. Once cooked transfer the cooked rice and allow to cool to room temperature.
3. Once rice it has reached room temperature add the eggs, Parmesan and mix thoroughly with your hands until all combined.
4. Using hands or if you have an Arancini mould, shape the Arancini in a dome shape for the Bolognese & round for the spinach. You may want to oil hands to prevent from sticking.
5. Place a piece of mozzarella in the Bolognese arancini and fold over the rice until it’s completely covered the mixture.
6. In a separate dish add breadcrumbs for coating the Arancini.
7. In a deep pan add some olive oil enough to deep-fry the Arancini.
8. Fry until browned eat hot, warm or perfect cold.
9. Best keep warm in a low oven the outside will remain crispy.

For more of Anna’s recipes, click here