How to Make ARANCINI | Famous Sicilian Street Food Recipe | Three Ways!

mozzarella

🥗Healthier: low-fat cheese

💰Cheaper: cheddar

Low-fat cheese reduces calories while still providing creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil adds flavor and health benefits.

meat sauce

🥗Healthier: mushroom ragout

💰Cheaper: canned tomato sauce

Mushroom ragout provides umami without meat.

Sauté 1 minced shallot in olive oil.

Add 2 cloves of chopped garlic and sauté briefly.

Toast 2 cups of Arborio rice in the pan for a couple of minutes until the grains are translucent at the ends with a white dot in the middle.

Begin adding 6 cups of warm broth in stages, stirring frequently to release starch and create a creamy consistency.

Continue adding broth until the rice is cooked and most of the liquid is absorbed.

Remove from heat and stir in 2 tablespoons of butter and 1/2 cup of grated Parmesan cheese, then taste for salt.

Spread the risotto onto a baking sheet and refrigerate to cool.

For the filling, fry guanciale until the fat is rendered, then add strained tomatoes and let reduce for a few minutes.

Add pecorino cheese to the tomato mixture to thicken it up.

Sauté baby shrimp with salt, pepper, and lemon zest, finishing with a squeeze of lemon and chopped parsley.

Prepare the cheese and basil filling by mixing mozzarella cheese and basil.

Use a measuring cup to scoop rice, forming balls about 1/2 cup for cheese and basil filling and 3/4 cup for other fillings.

Spread rice in an even layer on your hand, add filling to the center, and form the rice around the filling until sealed.

Roll the formed ball like a meatball.

Dredge the balls in flour, dip in beaten eggs, and roll in panko breadcrumbs.

Wet hands with water to prevent sticking while forming the balls.

Place formed arancini in the freezer to firm up before frying.

Heat oil to 350°F (grapeseed oil recommended).

Carefully drop the balls into the oil and gently move them around.

Fry for about 5 minutes or until golden brown and heated through.

Serve cheese arancini with marinara sauce and shrimp arancini with lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens