Recipe for Arancini

Note: This is a classic Sicilian dish, typically served with Pomodoro Sauce and shaved parmesan cheese
Yield: 18 Balls 6-8 Servings Prep Time 1 hour 50 min, Cook Time 50 min, Total Time 2 hours 30 min
4 cups chicken broth
1.5 cups Arborio rice (Italian short-grain rice)
1 tsp celery salt
2 tbsp. pine nuts, toasted, chopped
½ cup shredded mozzarella cheese
½ cup shredded Fontina cheese
2 tbsp. curly parsley, chopped
1 lb. Hot Italian sausage, cooked, crumbled (optional)
4 oz. Baby arugula
½ cup grated Parmesan
3 each eggs, well beaten
½ lb. Reggiano Parmesan cheese, whole
2 cups breadcrumbs
1 tsp Paprika
2 qts vegetable oil, for frying
1. In a 6-qt sauce pan bring chicken broth to a boil over medium-high heat, add rice and celery salt. Reduce heat, cover and simmer until rice is tender, about 20 minutes. Remove rice from pan when tender and spread out on a parchment-lined baking sheet and cool completely.
2. Combine the pine nuts, parsley, mozzarella, and fontina, then set aside
3. Beat the eggs in a large bowl and stir in the cooled rice, the parmesan and ¾ cup of the breadcrumbs, shape the mixture into 18 1-1/2” balls.
4. Put the remaining breadcrumbs and the paprika in a shallow bowl. Press your finger into the center of each rice ball and insert 2 teaspoons of the cheese mix. Then pinch the rice around the filling to enclose. Roll the rice balls in the seasoned breadcrumbs and place the balls on a parchment-lined baking sheet. Refrigerate for at least 1 hour.
5. Heat 1” oil to 350o F in a large saucepan over medium heat, fry the balls until golden about 4 minutes, remove with slotted spoon and drain on paper towels, season with salt and pepper, serve on top of Pomodoro sauce. Garnish with shaved Parmesan cheese and fresh baby arugula.
Equipment Needed for Arancini

Slotted SS spoon
6-quart sauce pan
2-quart bowl
Wooden spoon
Large SS bowl
Deep-Fry Thermometer (range 100o F – 500o F)
Shallow bowl
Parchment paper
Baking sheet
Measuring cups
Measuring spoons
Paper Towels
12” plastic film (Saran wrap)
6-quart fry pan
Tabletop fryolator (optional)