Arancini: Making the most of Your Risotto Leftovers
Crispy Italian Risotto Balls
In the Italian kitchen, nothing goes to waste—least of all a perfectly made risotto. While a fresh risotto should be served all’onda (wavy and fluid), the magic happens the following day. As the rice chills, the starches firm up, creating the perfect structural base for Italy’s favourite street food: Arancini. Let Carluccio's delve into this wonderful recipe.
A Brief History of the "Little Orange"
Originating in 10th-century Sicily, Arancini (meaning "little oranges") were born from a fusion of cultures. The occupying Arabs introduced rice and saffron to the island, while the locals later added the breaded, fried crust to make the rice portable for hunting trips and long journeys.
Today, they are a staple of Sicilian life, though you’ll find them in different shapes across the south—round in Palermo and often conical (resembling Mount Etna) in eastern Sicily.
The Secret Ingredient: Carluccio’s Carnaroli Rice
The success of any Arancini begins with the quality of the grain. While many use Arborio, Antonio Carluccio always championed Carnaroli Rice, often dubbed the "king of Italian rice."
Grown in the paddies of Northern Italy, Carnaroli has a higher starch content and a firmer texture than other varieties. This is crucial because:
-
It maintains its shape and "bite" even after being cooked twice (once for the risotto and once for the frying).
-
It releases a creamy starch that acts as a natural glue, ensuring your Arancini don't fall apart in the oil.
-
It absorbs flavours more deeply, making every mouthful an explosion of Mediterranean seasoning.
The Basic Arancini Recipe
Ingredients:
-
500g leftover chilled Risotto (made with Carluccio’s Carnaroli Rice)
-
2 large eggs, beaten
-
100g plain flour
-
150g fine breadcrumbs
-
Vegetable oil for deep frying
Method:
-
Shape: Take a small handful of cold risotto (about the size of a tangerine) and flatten it in your palm.
-
Fill: Place your chosen filling (see below) in the centre and wrap the rice around it, rolling it into a tight, smooth ball.
-
Coat: Roll the ball in flour, then dip into the beaten egg, and finally coat thoroughly in breadcrumbs.
-
Fry: Heat the oil to 180°C. Fry the balls in batches for 4–5 minutes until deep golden brown. Drain on kitchen paper and serve warm.
4 Creative Filling Suggestions
While the classic al ragù is always a winner, you can get creative with what’s in your larder:
-
The Classic Melting Heart: A simple cube of Mozzarella. When fried, the cheese melts into a "stringy" delight (known in Rome as Suppli al Telefono).
-
The Calabrian Kick: A teaspoon of 'Nduja Spicy Salami Spread. The heat of the spicy pork melts into the rice from the inside out.
-
The Savoury Sweet: A mixture of chopped Bio Orto Organic Sundried Tomatoes and creamy goat's cheese.
-
The Sicilian Forest: Sautéed wild mushrooms with a touch of truffle oil and Pecorino.
The Perfect Finishing Touch
Arancini are best enjoyed as an antipasto or a snack. Serve them on a platter with a side of Peranzana Olives and a glass of chilled white wine for the ultimate Italian garden experience.
Ready to master the art of the risotto? Get your Carnaroli rice in our Online Deli today.
