Patrick Oconnell
Arancini are a traditional Sicilian snack made of deep-fried rice balls. They are also known as Italian fried risotto. The rice balls are filled with herbs and spices, stuffed with cheese, breaded, and fried until golden and crispy. The cheese used in arancini is typically mozzarella, cut into small cubes to help it melt better. Other cheeses such as parmesan and non-dairy mozzarella can also be used. The perfect temperature for cooking arancini is 360°F/180°C, which ensures an even cook and a crispy exterior.
| Characteristics | Values |
|---|---|
| Cheese | Mozzarella, Parmesan |
| Type | Stretchy, melted |
| Quantity | Generous |
Explore related products
What You'll Learn
Mozzarella is a popular choice
Mozzarella is a good choice for arancini because it has a high melting point, which means it will melt slowly and stretch when cooked, creating the signature "telephone wires" that give arancini their other name, "suppli al telefono". The stretchy, melted cheese is what makes arancini so gooey and delicious.
When making arancini with mozzarella, it is important to ensure that the cheese is completely encased in the centre of the rice ball. If the cheese is too close to the surface, it can burn and rupture. It is also important to let the arancini cool slightly before serving, to ensure that the cheese doesn't melt out of the rice ball.
In addition to mozzarella, arancini can also be made with other types of cheese, such as parmesan. For a vegan option, non-dairy mozzarella and parmesan can be used.
Cheese Storage: Plastic Bags, Necessary?
You may want to see also
Parmesan can be used for sprinkling
Arancini are Italian fried rice balls with a crispy outer layer, a creamy risotto filling, and a centre of melted cheese. They are traditionally made with leftover risotto, small cubes of mozzarella, flour, whisked eggs, and breadcrumbs. However, other types of cheese can be used, such as Parmesan.
Parmesan cheese, or vegan Parmesan, can be used for sprinkling on top of dishes to add flavour. It can be sprinkled on pasta, salads, and pizza. In the case of arancini, Parmesan can be sprinkled on top of the fried rice balls before serving with a marinara dipping sauce. This adds a salty, savoury note to the dish and enhances the flavour of the creamy risotto and cheese filling.
When making arancini, the rice balls are first stuffed with cheese, then breaded and fried until golden and crispy. The cheese filling is typically mozzarella, but Parmesan can be used as a topping to be sprinkled on after frying. This adds a layer of flavour and texture to the dish, creating a contrast between the crispy exterior, the creamy risotto, and the stretchy, melted cheese centre.
The process of making arancini involves shaping the rice mixture into balls, inserting a cube of cheese into the centre, and then carefully breading and frying the balls. After frying, the arancini can be allowed to cool slightly before sprinkling with Parmesan cheese and serving with a dipping sauce. This final step of sprinkling Parmesan on top adds a finishing touch of flavour and texture to the dish, making it a delightful and indulgent treat.
In summary, Parmesan cheese is a versatile ingredient that can enhance the flavour and texture of dishes. When used for sprinkling on top of arancini, it adds a savoury note and a contrasting texture to the crispy, creamy, and stretchy elements of the dish. This simple step of sprinkling Parmesan elevates the arancini, making it a true delight to indulge in.
Cheese in Buffalo Chicken Dip: Yes or No?
You may want to see also
Fresh mozzarella should be patted dry
Arancini, Italian fried rice balls, are traditionally made with leftover risotto. They are filled with herbs and spices and stuffed with cheese, which is usually mozzarella.
Fresh mozzarella is made from whole milk and is produced and sold fresh. It is soft and creamy with a milky flavour. It contains a lot of water, which makes it low in fat. Fresh mozzarella holds at least 52% water, so it will benefit from a bit of drying time before it is added to dishes. If fresh mozzarella is not patted dry, it can make the food it is added to soggy and watery.
To dry fresh mozzarella, you can place slices on a paper or tea towel to absorb excess moisture and let them rest for at least 15 minutes. You can also pat the top of the slices to remove extra moisture. Another method is to shred the mozzarella onto a paper towel and put it in the oven at 110-120°F. You can also cut the mozzarella and let it drain for a few minutes. If you are making the mozzarella yourself, you can add calcium chloride to the milk to help firm up the mozzarella and reduce its water content.
Cheese Waxing: How to Seal in Deliciousness
You may want to see also
Explore related products
Cheese should be in the centre to avoid burning
Arancini are a traditional Sicilian snack, made with rice and cheese, and sometimes meat. They are often made with leftover risotto. The rice is coated in flour, egg, and breadcrumbs, and then fried until golden and crispy. The cheese used is typically mozzarella, but other types of cheese can be used as well. The cheese is cut into small cubes and placed in the centre of the arancini to avoid burning.
When frying arancini, it is important to get the oil temperature just right. If the oil is too cold, the arancini will not crisp up and will become soggy. On the other hand, if the oil is too hot, the coating will burn before the inside is heated and the cheese is melted. The ideal temperature for frying arancini is 360°F/180°C.
To ensure the cheese does not burn, it is important to place it in the centre of the arancini. This will ensure that the cheese is completely encased in rice, which will help to insulate it from the hot oil. If the cheese is too close to the surface, it can rupture and burn. By placing the cheese in the centre, you can also achieve the desired "'telephone wires" effect, where the cheese stretches as you bite into the arancini.
To form the arancini, take a small amount of rice and form it into a ball with your hands. Then, use your thumb to create a pocket in the centre of the ball. Place a cube of cheese into the pocket and carefully enclose it with the rice, making sure the cheese is completely covered. Finally, bread the arancini by dredging it in flour, egg, and breadcrumbs. Repeat this process until you have used up all your rice and cheese.
By placing the cheese in the centre of the arancini and following the correct frying temperature and technique, you can ensure that your arancini have a crispy outer layer, a creamy risotto filling, and a centre of melted, stretchy cheese.
Bay Leaf in Cheese Soup: A Must or Miss?
You may want to see also
Stretchy cheese resembles telephone wires
Arancini are Italian fried rice balls, sometimes called suppli al telefono, which translates to "telephone wires". This name comes from the stretchy cheese inside, which resembles telephone wires when stretched into long strands. The cheese used in arancini is typically mozzarella, cut into small cubes and stuffed into the centre of the rice ball. The rice balls are then breaded and fried until the cheese is melty and golden.
To make arancini, you'll need cooked rice, cheese, flour, eggs, breadcrumbs, and oil for frying. The rice is typically mixed with herbs and spices and shaped into a ball, with a cube of cheese inserted into the centre. The rice ball is then dredged in flour, dipped in egg, and coated in breadcrumbs before being fried until golden brown.
The key to achieving the stretchy, "telephone wire"-like cheese is to use a cheese with a high melting point, such as mozzarella. When fried, the mozzarella melts and stretches into long strands, creating the signature "telephone wire" effect.
While mozzarella is the most traditional cheese for arancini, other cheeses with similar melting properties can also be used. For a vegan option, non-dairy mozzarella or other meltable vegan cheeses can be substituted.
In addition to the cheese, the other key component of arancini is the rice. Traditionally, arancini are made with leftover risotto rice, which has a higher starch content than regular rice, giving it a creamier texture. The rice is mixed with herbs and spices to add flavour and can also be coated in flour, egg, and breadcrumbs to create a crispy outer layer when fried.
When biting into an arancini, you'll first encounter the crispy outer layer, followed by the creamy risotto, and finally, the stretchy, "telephone wire"-like cheese in the centre. This combination of textures and flavours has made arancini a beloved Italian treat, enjoyed by many around the world.
Cheese Puto: A Savory Treat or Dessert?
You may want to see also
Frequently asked questions
Mozzarella is the most popular cheese used in arancini, but parmesan is also used to help the arancini hold its shape.
Arancini are Italian fried rice balls, sometimes called suppli al telefono, which means "telephone wires", referring to the stretchy cheese inside.
Risotto rice, such as arborio, carnaroli, or vialone nano, is typically used in arancini to achieve a creamy and chewy consistency.
To make arancini, you form cooled risotto into balls, stuff them with cheese, coat them in breadcrumbs, and fry them until golden and crispy.
Although cheese is a traditional filling for arancini, it is not necessary. Arancini can be delicious even without any stuffing at all.
