10432 Tomato-Basil Arancini 1 hr 15 mins 45 mins 16 arancini Thu Oct 11 10:15:00 -0700 2007 Wed Mar 05 18:19:58 -0800 2008 Medium Italian CHOW http://www.chow.com/recipes/10432 Thu, 06 Mar 2008 02:19:58 GMT Small Italian rice croquettes packed with mozzarella These small Italian rice croquettes are perfect party appetizers. Arancini are small Italian rice croquettes traditionally from Sicily. Their name translates to mean little oranges, which is indicative of their shape, size, and color. They are usually filled with cheese, though centuries of experimentation have resulted in varieties with anything from meat to vegetables. While we doubt you’ll have leftovers, these are a great addition to a simple green salad.

What to buy: Arborio is a variety of short-grain Italian rice with a high starch content. It can be found in gourmet grocery stores, Italian markets, or online through BuonItalia. You can substitute Carnaroli if you are having a hard time finding Arborio. Use a dry, unoaked white wine like Pinot Grigio or Sauvignon Blanc.

Special equipment: You’ll need a deep-frying/candy thermometer and a slotted spoon or a mesh wire skimmer.

Game plan: It takes some time for the oil to get up to temperature, so make sure you start heating it before you begin breading the arancini. And don’t start frying until all your arancini are breaded.

Also, the arancini can be formed and chilled up to 12 hours ahead of time. Store them in an airtight container in the refrigerator. When you’re ready to finish them, bread and fry them.

This recipe was featured in our Killer Apps menu.

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  • Heat olive oil in a medium saucepan over medium heat. Add onion and cook until translucent. Add rice and cook, stirring frequently to coat each grain with olive oil, about 2 minutes. Add white wine and cook until almost completely evaporated.
  • Add broth, bring to a boil, and reduce to a simmer. Cook until rice is completely tender and almost overcooked, not al dente (as for traditional risotto). Stir occasionally, and if rice starts becoming dry, add water.
  • When rice is finished, stir in Parmigiano-Reggiano cheese and season with salt and freshly ground black pepper. Remove from heat and spread risotto on a baking sheet lined with parchment paper. Set aside to cool.
  • Place about 1/4 cup risotto in your palm and use it to enclose a piece of mozzarella, a basil leaf, and a cherry tomato. (Moisten hands and pack rice into tight spheres.) Place arancini on a tray and repeat. Cover in plastic and place in the refrigerator to chill, at least 30 minutes and up to 12 hours.
  • Fill a medium saucepan halfway with vegetable oil and place over medium heat until oil is 300°F. Set up separate shallow containers with flour, eggs, and breadcrumbs. Working with one arancini at a time, roll in flour, egg wash, and finally breadcrumbs. Repeat until all balls are breaded. (Use one hand for the dry ingredients and the other for the egg wash.)
  • Fry arancini in batches until golden, about 4 minutes. Sprinkle with salt and serve.

    • Beverage pairing: Nino Franco Prosecco. “Creamy and crisp with a pop of acidity” is a phrase that can describe both the arancini and the wine, which is why they go so well together.

    ]]>     http://www.chow.com/assets/2006/08/arancini_290x210.jpg Marc Alvarez 53 Starter 1/4 cup olive oil

    ]]>     54 1 small white onion, minced

    ]]>     2 1/4 cups Arborio or Carnaroli rice (about 1 pound)

    ]]>     1/2 cup dry white wine

    ]]>     4 cups low-sodium chicken broth**

    ]]>     1 cup finely grated Parmigiano-Reggiano cheese

    ]]>     1 pound fresh mozzarella, medium dice

    ]]>     67 1 bunch fresh basil, stems removed

    ]]>     109 2 cups cherry tomatoes

    ]]>     Vegetable oil for frying

    ]]>     1/2 cup all-purpose flour

    ]]>     6 large eggs, lightly beaten

    ]]>     2 cups dry breadcrumbs

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