Description
Alright, so you know those amazing little Italian fried rice balls that make your eyes roll back in your head? That’s arancini. I’m obsessed with Michael Symon’s approach to these bad boys – he balances traditional Sicilian techniques with his own Midwest-meets-Mediterranean spin. These golden-fried beauties have a crispy exterior, creamy risotto middle, and this gooey cheese center that’ll make you want to weep. They’re named “arancini” (little oranges) because they look like small oranges when they’re done. Perfect for parties, game days, or just because it’s Tuesday and you deserve something ridiculously delicious.
Ingredients
Scale
For the Risotto Base:
- 2 tablespoons olive oil (the good stuff if you’ve got it)
- 1 medium yellow onion, diced super fine (nobody wants big onion chunks)
- 2 cloves garlic, minced (or more, I won’t judge)
- 2 cups Arborio rice (don’t substitute regular rice – it doesn’t have the right starch content)
- 1 cup dry white wine (something you’d actually drink)
- 5–6 cups chicken stock, kept warm in a pot (homemade is best, but good-quality store-bought works)
- 1 cup freshly grated Parmigiano-Reggiano (not the stuff in the green can, please)
- 2 tablespoons unsalted butter, cold and cubed
- Salt and freshly cracked black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon lemon zest (Michael loves his acid components)
For the Filling:
- 8 oz fresh mozzarella, cut into 1/2-inch cubes (about 20–24 cubes)
- Optional: 1/4 cup cooked pancetta or prosciutto, finely diced (Michael would approve)
For the Coating:
- 2 cups all-purpose flour
- 4 large eggs, beaten with 2 tablespoons water
- 3 cups seasoned Italian breadcrumbs (Michael sometimes uses panko for extra crunch)
- Vegetable oil for deep frying (you’ll need enough to fill your pot about 3 inches)
For the Sauce (Optional but Recommended):
- 2 cups good-quality marinara sauce (homemade or a premium jarred sauce)
- Red pepper flakes to taste
- Fresh basil leaves, torn