We love to bring home a few souvenirs from our holidays so we can remember the wonderful time we had in a faraway country. In my case, those memories are often somehow linked to food. That’s why we tend to bring home recipes for delicious dishes instead of little trinkets – for example, the recipe for these amazing Italian Arancini with Ragù. A reminder of a few lovely days in Sicily ;)
I’m not sure if you can get Arancini through security at the airport – otherwise, that would be an option if you wanted to take this type of »memory« home with you. I assume the filling of those rice ball could be identified as a dangerous substance by the scanners. We’ve probably all seen what they do with those »dangerous substances« like water or your yogurt from the last breakfast at the hotel – they get confiscated and disposed of ;P Something you don’t want to happen to your Arancini rice ball! So better make them at home, right?!
If you make your own Arancini at home, you don’t have to limit yourself to just one rice ball. With a recipe like this one here, you will get seven rice balls – or as we call them »dinosaur eggs«. Enough to feed yourself and your family… even though you could eat several of them – one might be enough already to fill you up. Extremely hungry people might need two, but that’s probably the limit for most ;P
If you’ve already been on this blog, you may have come across my first Arancini recipe: Arancini with Pesto Rosso & Mozzarella. This recipe here is a slightly modified version of the other one. Not only are the filling and shape different here, I’ve also tried something new with the risotto rice. Instead of the usual white risotto rice, I’ve tried wholegrain risotto rice for my Arancini here. Not necessarily because I wanted to make them »healthier«. To be honest, I only had this type of risotto rice in the pantry at the time ;)
The use of wholegrain risotto rice is not really widespread, I have the feeling. In Italian restaurants that have risotto dishes on the menu, I’ve only been able to identify regular risotto rice on my plate so far. I have a hunch as to why this is the case ;) Wholegrain risotto rice might be slightly healthier due to more minerals and fiber, but the preparation is a lot more time-consuming. When you make risotto with the usual rice, you have to let it simmer for about 20 minutes. That’s 20 minutes where you have to keep stirring and adding liquid to the rice constantly. With wholegrain rice, it can easily take 45-50 minutes – more than twice the time.
To be honest, I don’t know why I went to the trouble of cooking and stirring the rice for so long. If I had quickly gone to the supermarket around the corner to get regular risotto rice, I would probably have been quicker overall. Shopping included. Well, let’s call it an experience. Either way, the result was delicious. It just took a little longer ;P
Anyway. Arancini are in general not a snack that’s quick to prepare. That should be clear to everyone right from the beginning. The ragù needs to be cooked first, then the rice, then the rice balls need to be shaped and cooled, breaded, and fried… this all adds up. Making them at home requires some kind of dedication. Or maybe you just want to impress someone with your cooking skills. I’ve heard that some people like to show off ;P
If you want to try Arancini, you should definitely do so – we love them. That’s partly because of the World’s Best Bolognese Sauce I used to prepare them. They would only be half as good without it ;P If you like it meaty should take a look at my Sausage & Bacon Ragù with Beans as well. This dish can be easily modified and leftovers can be turned into many other dishes. Take a look at the recipe and article, and you will see what I mean…
INGREDIENTS / ZUTATEN
(7 Arancini)
For the risotto rice:
1 oz. (30g) butter
1 small red onion, very finely chopped
10.6 oz. (300g) wholemeal risotto rice*
1/2 cup (120ml) dry white wine
27-30 fl. oz. (800-900ml) warm veggie stock
1.7 oz. (50g) Parmesan, grated
salt, pepper
2 medium eggs
For the filling:
6-7 tbsp. ragú (bolognese sauce)
For the rest:
2 medium eggs, lightly beaten
3.5 oz. (100g) breadcrumbs
3.5 oz. (100g) all-purpose flour
oil for frying
(7 Arancini)
Für den Risotto Reis:
30g Butter
1 kleine rote Zwiebel, sehr fein gehackt
1 Knoblauchzehe, sehr fein gehackt
300g Vollkorn Risotto Reis*
120ml trockener Weißwein
800-900ml Gemüsebrühe (warm)
50g Parmesan, gerieben
Salz, Pfeffer
2 Eier (M)
Für die Füllung:
7-8 EL Ragù (Bolognese Sauce)
Für den Rest:
100g Mehl (Type 405)
2 Eier (M), verquirlt
Salz, Pfeffer
100g Panko oder Paniermehl
Öl zum Frittieren
DIRECTIONS / ZUBEREITUNG
1. Peel the onion and garlic and chop very finely. Add the butter to a large pan or large pot and sauté the onion until soft and glossy. Add the rice and sauté briefly. Deglaze with the white wine and let the wine boil away almost completely. Reduce the heat and gradually add the warm veggie broth to the rice. The rice should always be slightly covered with the broth. Let the risotto simmer according to the packet instructions, stirring constantly – my rice needed about 45 minutes. Wholegrain risotto rice takes a little longer than normal risotto rice. When all the liquid has been absorbed by the rice, the rice should still have a little bite. Stir in the grated Parmesan and season with salt and pepper. Let cool down completely. You can prepare the risotto rice a day in advance and then store it in the fridge.
2. When ready to prepare the Arancini, loosen the rice slightly if it sticks together. Add the eggs and mix well. There are two ways to shape the Arancini – you can either do it by hand or with an Arancini maker*. Both ways are similarly easy. If you want to make them by hand, wet your hands slightly, add some rice to the palm of your hand, and shape it into a ball. Press a well into the rice with your thumb and add about 1 tbsp of ragù to the well. Add some more rice on top and shape it into a large egg with a very pointy tip. The Arancini Maker will create quite large Arancini – if you do them by hand you have more control over the size ;) Place the Arancini on a plate and cover. Place in the fridge for about 1 hour.
3. Set up a breading line with three bowls – one for the flour, one for the two (beaten) eggs, and one bowl for the Panko or breadcrumbs. Carefully roll the cooled Arancini first in the flour, then in the eggs, and finally in the breadcrumbs. Set aside on a plate.
4. Add oil to a (small) pot and heat up. The pot should be big enough to fit 2-3 Arancini and the oil should be high enough, so the Arancini can swim freely. I always use a smaller pot and only deep-fry two Arancini at a time. Heat the oil to a temperature of about 350°F (180°C) and deep-fry the Arancini until golden brown – this takes only a few minutes. Be careful not to let the temperature of the oil drop too much, or the rice balls will soak up the oil. Remove the nicely browned Arancini from the oil with a slotted spoon and let them drain on a plate with kitchen paper. Repeat until all Arancini are deep-fried. Serve the Arancini still warm with some salad or antipasti.
Tip: Leftover Arancini can easily be reheated briefly in the microwave – they might not be as crispy as they are when served fresh, but they are still delicious!
1. Die Zwiebel und die Knoblauchzehe schälen und sehr fein hacken. Die Butter in einer Pfanne oder großem Topf erhitzen und die Zwiebel und den Knoblauch glasig andünsten. Den Reis dazugeben und kurz mit anschwitzen lassen. Den Reis mit dem Weißwein ablöschen und den Wein fast komplett verkochen lassen. Die Hitzezufuhr reduzieren und die warme Gemüsebrühe nach und nach zum Reis dazugeben. Der Reis sollte immer nur minimal mit Gemüsebrühe bedeckt sein. Das Risotto unter ständigem Rühren nach Packungsanleitung köcheln lassen – bei mir waren das etwa 45 Minuten. Vollkorn Risotto Reis braucht einiges länger als normaler Risotto Reis. Wenn alle Flüssigkeit aufgebraucht und vom Reis aufgesogen wurde, der Reis aber noch ein wenig Biss hat, den geriebenen Parmesan unterrühren und mit Salz und Pfeffer würzen. Den Reis komplett abkühlen lassen. Kann man prima einen Tag vorab erledigen und dann im Kühlschrank lagern.
2. Den Reis einmal auflockern, falls er stark zusammenklebt. Die Eier dazugeben und alles gut vermengen. Um die Arancini zu formen, gibt es jetzt zwei Möglichkeiten – entweder man erledigt das von Hand, oder mit einem Arancini Maker*. Beides ist ähnlich einfach. Für die Zubereitung ohne Gerät die Hände etwas anfeuchten, eine Portion Reis in die Hand geben und zu einer Kugel formen. Mit dem Daumen eine Mulde hineindrücken und etwa 1 EL Ragù in die Mulde geben. Etwas zusätzlichen Reis darauf packen und zu einem überspitzten (konischen) XXL Ei formen. Mit dem Arancini Maker bekommt man recht große Arancini – wenn man das von Hand erledigt, hat man etwas mehr Kontrolle über die Größe. Die fertigen Arancini auf einen Teller setzen und abdecken. Für etwa 1 Stunde in den Kühlschrank stellen.
3. Eine Panierstraße aufstellen mit drei Schüsseln – eine für das Mehl, eine für die beiden (verquirlten) Eier und eine Schüssel für das Panko bzw. Paniermehl. Die durchgekühlten Arancini als Erstes vorsichtig im Mehl wälzen, dann im Ei und zum Abschluss im Paniermehl. Auf einem Teller zur Seite stellen.
4. Das Öl zum Frittieren in einen Topf füllen – die Arancini sollten frei im Öl schwimmen können. Ich nehme hier immer einen kleinen Topf und frittiere dann immer nur zwei Arancini pro Durchgang. Das Öl auf etwa 180°C (350°F) erhitzen und die Arancini nach einander goldbraun ausbacken – dauert einige Minuten pro Durchgang. Man sollte darauf achten, dass das die Temperatur des Fetts nicht zu stark sinkt, sonst saugen sich die Reiskugeln mit Fett voll. Die fertigen Arancini mit einem Schaumlöffel aus dem Fett holen und auf einem Teller mit Küchenpapier abtropfen lassen. Die Arancini noch warm mit etwas Salat oder Antipasti servieren.
Tipp: Übrig gebliebene Arancini kann man auch prima in der Mikrowelle einmal kurz aufwärmen – sie sind dann zwar nicht mehr ganz so knusprig, aber noch immer lecker.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Italian Arancini with Ragù
- Prep Time: 00:20
- Cook Time: 00:35
- Total Time: 10:00
- Yield: 7 1x
- Category: Snack
- Cuisine: Italy
Description
You might know these risotto rice balls from Italy – Arancini with Ragù are super delicious and a great snack or even dinner (with some salad on the side).
Ingredients
For the risotto rice:
1 oz. (30g) butter
1 small red onion, very finely chopped
10.6 oz. (300g) wholemeal risotto rice*
1/2 cup (120ml) dry white wine
27–30 fl. oz. (800-900ml) warm veggie stock
1.7 oz. (50g) Parmesan, grated
salt, pepper
2 medium eggs
For the filling:
6–7 tbsp. ragú (bolognese sauce)
For the rest:
2 medium eggs, lightly beaten
3.5 oz. (100g) breadcrumbs
3.5 oz. (100g) all-purpose flour
oil for frying
Instructions
1. Peel the onion and garlic and chop very finely. Add the butter to a large pan or large pot and sauté the onion until soft and glossy. Add the rice and sauté briefly. Deglaze with the white wine and let the wine boil away almost completely. Reduce the heat and gradually add the warm veggie broth to the rice. The rice should always be slightly covered with the broth. Let the risotto simmer according to the packet instructions, stirring constantly – my rice needed about 45 minutes. Wholegrain risotto rice takes a little longer than normal risotto rice. When all the liquid has been absorbed by the rice, the rice should still have a little bite. Stir in the grated Parmesan and season with salt and pepper. Let cool down completely. You can prepare the risotto rice a day in advance and then store it in the fridge.
2. When ready to prepare the Arancini, loosen the rice slightly if it sticks together. Add the eggs and mix well. There are two ways to shape the Arancini – you can either do it by hand or with an Arancini maker*. Both ways are similarly easy. If you want to make them by hand, wet your hands slightly, add some rice to the palm of your hand, and shape it into a ball. Press a well into the rice with your thumb and add about 1 tbsp of ragù to the well. Add some more rice on top and shape it into a large egg with a very pointy tip. The Arancini Maker will create quite large Arancini – if you do them by hand you have more control over the size ;) Place the Arancini on a plate and cover. Place in the fridge for about 1 hour.
3. Set up a breading line with three bowls – one for the flour, one for the two (beaten) eggs, and one bowl for the Panko or breadcrumbs. Carefully roll the cooled Arancini first in the flour, then in the eggs, and finally in the breadcrumbs. Set aside on a plate.
4. Add oil to a (small) pot and heat up. The pot should be big enough to fit 2-3 Arancini and the oil should be high enough, so the Arancini can swim freely. I always use a smaller pot and only deep-fry two Arancini at a time. Heat the oil to a temperature of about 350°F (180°C) and deep-fry the Arancini until golden brown – this takes only a few minutes. Be careful not to let the temperature of the oil drop too much, or the rice balls will soak up the oil. Remove the nicely browned Arancini from the oil with a slotted spoon and let them drain on a plate with kitchen paper. Repeat until all Arancini are deep-fried. Serve the Arancini still warm with some salad or antipasti.
Notes
Leftover Arancini can easily be reheated briefly in the microwave – they might not be as crispy as they are when served fresh, but they are still delicious!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
