Cheese Choices For Perfect Arancini

Arancini are Sicilian rice balls that are stuffed with cheese and other fillings, such as meat, and coated with breadcrumbs before being deep-fried. The fillings vary by region, but cheese is a common ingredient. Mozzarella, parmesan, and cheddar are some of the cheeses used in arancini. The rice balls are typically served warm as an appetizer or snack, often with a dipping sauce such as marinara or ranch.

Mozzarella

When making arancini with mozzarella, it is important to ensure that the rice is cooled before forming it into balls around the cheese. This is because warm rice will be too soft and sticky to shape, and it needs to be firm enough to hold its shape when coated in breadcrumbs and fried.

To form the arancini, scoop a small amount of cooled risotto into your hand and press a small piece of mozzarella into the centre. Enclose the cheese by rolling the rice into a ball, and then coat it with flour, egg, and breadcrumbs. The arancini can then be fried in hot oil until golden brown and crispy.

Parmesan

When purchasing Parmesan cheese, look for the P.D.O. stamp on the label, which ensures the cheese is from Parma, Reggio Emilia, Modena, and Bologna—the only places that produce authentic Parmigiano Reggiano.

For your arancini, combine cooked risotto, parmesan cheese, and spices in a large bowl. Use a 1" cookie scoop to scoop the rice into your hands and roll it into a ball. Repeat until all the rice is gone. You can also add in a small cube of mozzarella cheese to the center of each ball for a gooey and cheesy treat.

Next, prepare your breading station by placing flour, beaten eggs, and breadcrumbs into three separate bowls. Dip each risotto ball first into the flour, then the egg, and finally the breadcrumbs. Make sure to season each layer with salt and pepper for added flavor.

Finally, heat oil in a Dutch oven or heavy-bottomed pot to 350˚F. Carefully place the breaded rice balls into the hot oil in batches, frying for about 3 minutes total per batch or until golden brown. Transfer to a paper towel-lined plate and serve warm with your favorite dipping sauce.

You can also bake your arancini instead of frying. Preheat your oven to 350˚F/180°C and bake for 20 minutes or until crisp and golden.

Cheddar

Arancini are a classic Italian dish, usually made with risotto-like creamy rice, meat, vegetables, and cheese. They are coated in breadcrumbs and deep-fried, resulting in a crunchy exterior and a gooey, cheesy centre.

Ingredients:

• 1-3/4 cup Arborio rice
• 1/4 cup unsalted butter
• 1/4 cup grated Pecorino Romano cheese
• 1/2 cup ricotta cheese
• 1 cup shredded Cheddar cheese
• 1 handful of fresh chopped parsley
• 8 oz. Cheddar cheese, cut into 1/2-inch cubes
• Salt and pepper, to taste
• 1/2 cup finely crushed Cheetos or crackers
• Vegetable oil for frying
• 2 eggs
• 1/4 cup all-purpose flour
• 1 1/2 cups bread crumbs
• 2 tbsp fresh parsley, chopped
• 1/4 cup melted butter

Method:

• In a medium pot over medium-high heat, add water, Arborio rice, garlic powder, and butter. Bring to a boil and cook, stirring occasionally, until the water is absorbed and the rice is tender.
• Whisk the eggs in a small bowl. Add a small amount of the hot rice to the whisked eggs and stir.
• Add the shredded Cheddar, ricotta, Pecorino, parsley, and salt to the rice mixture.
• Place the mixture in the refrigerator until cool and easy to handle, about 15 minutes.
• Take a Cheddar cube and completely coat with cold risotto, shaping it into a walnut-sized ball with your hands. Repeat until all the mixture is used (around 24 balls).
• Place flour in a shallow bowl, season with salt and pepper to taste. Place beaten eggs and crushed Cheetos/crackers in two other separate shallow bowls.
• Roll each risotto ball in flour, then in the egg, and finally into the crushed Cheetos/crackers, shaking off the excess in between each step.
• In a cast-iron skillet, heat an inch of vegetable oil over medium-high heat until it reaches 350 degrees F (a pinch of breadcrumbs dropped into the oil should bubble immediately).
• Carefully add a few risotto balls without overcrowding the pan and fry until golden, about 1-2 minutes per side. Repeat with the remaining rice balls.
• Brush each arancini with melted butter and bake in the oven at 450 °F for 15-20 minutes, or until golden and crispy.
• Serve immediately with dipping sauces of your choice.

Tips:

• The risotto can be prepared the day before and stored in the refrigerator.
• Arancini can be frozen before or after baking.
• If the risotto mixture is too wet, add some breadcrumbs to help absorb the excess moisture.
• When frying, do not overcrowd the pan, as this will lower the temperature of the oil.

Ricotta

To make ricotta arancini, you'll need cooked risotto, ricotta, mozzarella, Italian seasoning, panko breadcrumbs, flour, eggs, and oil for frying. Here's a step-by-step guide:

Step 1: Prepare the Filling

In a medium bowl, combine the ricotta cheese, mozzarella cheese, and Italian seasoning. Mix them together until you have a smooth and creamy mixture.

Step 2: Prepare the Breading Station

Set up three shallow bowls for dredging the arancini. In the first bowl, place the panko breadcrumbs and mix in some Italian seasoning. In the second bowl, whisk a couple of large eggs. In the third bowl, add some all-purpose flour.

Step 3: Form the Arancini

Take about 2-3 tablespoons of chilled risotto in your hand and flatten it slightly. Spoon around 1/2 teaspoon of the cheese mixture into the center of the risotto. Carefully wrap and form the risotto around the cheese, shaping it into a ball. Repeat this process until you've used up all the risotto and cheese mixture.

Step 4: Dredge the Arancini

Now, it's time to coat the arancini with the breading. Take each risotto ball and dredge it in the flour first, shaking off any excess. Then, roll it in the egg mixture, ensuring it's well coated. Finally, roll the arancini in the breadcrumbs until they're completely covered. Repeat this process for all the rice balls.

Step 5: Fry the Arancini

Heat about 2 inches of oil in a large skillet over medium-high heat. You can use canola oil or vegetable oil for frying. Once the oil is hot, carefully add the arancini to the skillet in batches of 6-8 at a time to avoid overcrowding. Fry the rice balls for around 2-3 minutes per side, or until they turn a golden brown color. Use a slotted spoon to remove the arancini from the oil and place them on a wire rack over a stack of paper towels to drain any excess grease.

Alternative Cooking Methods:

If you prefer not to deep-fry the arancini, you can use an air fryer or bake them in the oven. To use an air fryer, spray the arancini with cooking spray and cook at 400°F for about 10 minutes. For baking, place the arancini on a parchment-lined baking sheet, spray them with cooking spray, and bake at 400°F for around 20 minutes, or until they're golden brown.

Tips and Variations:

• You can make the risotto up to 4 days in advance and store it in an airtight container in the refrigerator.
• The arancini can also be prepared up to a day in advance and stored in the refrigerator until you're ready to fry or bake them.
• For a more gooey and cheesy center, you can use small balls of mozzarella cheese (ciliegine) instead of the ricotta-mozzarella mixture.
• If you want to add some extra flavor to the risotto, you can infuse it with saffron during cooking and mix in lemon zest, butter, and Parmesan cheese.

Pecorino Romano

When making arancini, you can use Pecorino Romano in the rice mixture or as a filling. Its strong flavour will add a distinctive taste to your arancini. You can also use it in the breading by combining it with panko breadcrumbs. This will create a crisp texture and enhance the authentic Italian flavour of your arancini.

Frequently asked questions