Michael Symon's Arancini

What Are Arancini?

Arancini are traditional Italian rice balls, originating from Sicily. Their name translates to 'little oranges' in Italian, a nod to their round shape and golden color once fried. These delectable bites are typically made from Arborio rice, which is known for its creamy texture, making it the ideal base for creating a rich filling. The gooey center, often filled with cheese or meat, contrasts beautifully with the crispy exterior, creating a perfect balance of textures.

While arancini are often served as appetizers or snacks, they can also be enjoyed as a main dish alongside a fresh salad. Their versatility allows them to be customized with a variety of fillings, from classic cheese to more adventurous combinations like mushroom, spinach, or even spicy sausage. No matter how you choose to fill them, arancini are sure to impress at any gathering.

Tips for Perfect Arancini

To achieve the best arancini, using cold, leftover Arborio rice is recommended. This helps the rice mixture hold together better when forming the balls. If you don't have leftover rice, spread freshly cooked rice on a baking sheet to cool it down quickly. Additionally, ensure your oil is hot enough before frying; this will give your arancini that perfect golden brown crust while keeping the inside creamy.

Experiment with different cheeses for the filling, such as fontina or provolone, for a unique twist. If you're feeling adventurous, consider adding herbs or spices directly into the rice mixture to enhance the flavor profile. Remember to taste as you go; adjusting seasoning is key to a delicious final product.

Serving Suggestions

Arancini are best served hot, straight out of the fryer, to fully enjoy their crispy texture. Pair them with a homemade marinara sauce for dipping to elevate the flavor. You can also serve them with a side of pesto or a spicy aioli for added zest. For a complete meal, consider serving arancini with a light salad topped with a zesty vinaigrette, which complements the richness of the rice balls beautifully.

For a fun touch, serve arancini at your next party as part of a charcuterie board. They pair wonderfully with cured meats, cheeses, olives, and fresh bread, creating a delightful mix of flavors and textures that your guests will love. Whether as an appetizer or a main course, these crispy rice balls are sure to be a hit!

Common Mistakes to Avoid

One common mistake when making arancini is not allowing the rice mixture to cool completely before forming the balls. If the mixture is too warm, it can be challenging to shape and may fall apart during frying. Take your time to cool the rice down thoroughly to ensure successful arancini every time.

Another pitfall is overcrowding the frying pan. Frying too many at once can lower the oil temperature, resulting in soggy arancini rather than the crispy texture you desire. Fry in small batches, allowing each ball enough space to cook evenly.

Storing and Reheating

Leftover arancini can be stored in an airtight container in the refrigerator for up to three days. To keep them fresh, try to avoid stacking them too tightly to prevent them from becoming soggy. When you're ready to enjoy them again, simply reheat in the oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy.

For longer storage, consider freezing the un-fried arancini. After coating them in breadcrumbs, place them on a baking sheet to freeze individually before transferring them to a freezer-safe bag. When you’re ready to fry them, there’s no need to thaw; simply fry them for a few extra minutes until golden brown.