How to Make Arancini

Step-by-Step Guide

1. 1

   Step 1: Prepare your filling ingredients by chopping them into pieces no larger than a small grape.

   Beat the eggs in the first one, and pour the breadcrumbs into the second.
   
   On a tray sprinkle generously with rice flour. , The size is not crucial, they can be nice the size of a large grape or walnut, up to a small apple size. , You can mix it in your very clean hand like you would mix Play Doh, or mash gently with a fork to make it come together. , If your rice is of a consistency that it can close around the filling without breaking, do that, or just spoon more on.
   
   Kids are quite good assistants at this job. , The rice flour works well with the risotto to make a good coating.
   
   Its also helps makes them crispy. , Put the crumbed arancini on your second tray until ready to fry. , It will take longer to pan fry than deep fry, but it is a little healthier. ,, Well worth the effort and makes leftovers into a new meal and is great to introduce kids into cooking.
2. 2

   Step 2: Gather your 2 bowls.

3. 3

   Step 3: Using an ice cream scoop or spoon

4. 4

   Step 4: make balls out of the risotto.

5. 5

   Step 5: If the rice is hard and crumbly

6. 6

   Step 6: allow it to come to room temperature.

7. 7

   Step 7: Using your thumb or a small spoon

8. 8

   Step 8: press a hole into the rice and put your filling in the hole.

9. 9

   Step 9: When you have made them into balls

10. 10

    Step 10: roll them in the rice flour

11. 11

    Step 11: coating them evenly.

12. 12

    Step 12: Using a spoon

13. 13

    Step 13: dip them in the beaten eggs

14. 14

    Step 14: then transfer the ball into the breadcrumbs to coat.

15. 15

    Step 15: Heat a large frying pan with oil

16. 16

    Step 16: you may deep fry them in batches which is the traditional method

17. 17

    Step 17: or pan fry them.

18. 18

    Step 18: When golden all over

19. 19

    Step 19: transfer to some paper towel to drain any surplus oil.

20. 20

    Step 20: Serve hot with salad and tomato relish.

Detailed Guide

About the Author