Arancini (Rice Balls)

Arancini are a traditional bar snack in Italy and they are usually made earlier in the day and sit at room temperature on the bar until they are eaten. I usually don’t get around to making them because I rarely have leftover risotto. In fact, for my party I made a whole batch of risotto just to make these. Be warned, they do take a bit of work and I probably won’t make them in such a large batch again but they are great. With some homemade marinara, they’re a perfect, filling snack.

Arancini

1/2 onion, minced

1 clove garlic, minced

1 pinch saffron

2 cups arborio rice

2 cups chicken stock

1 cup white wine

1 cup pecorino, grated

2 eggs

1 cup panko breadcrumbs

1/2 cup flour

1/2 cup olive oil

Heat 2 tablespoons of the olive oil and saute the onion, garlic, and saffron for a minute. Add the rice and toss in the oil to coat and toast for a few seconds. Add the wine and reduce. Add the chicken stock as the liquid gets reduced in stages. Season to taste. Once the rice is al dente, let the risotto chill until cold. Add an egg and the pecorino and mix together. Roll into small balls and refrigerate at least an hour. In separate bowls, place the flour, 1 egg beaten with a splash of water, and the panko. Dip the balls into the flour, then the egg, then the panko. They should be kept in the refrigerator until you are ready to cook. Put the rest of the olive oil in a pan and fry the balls, rotating them on each side as they brown. They are cooked already, so you really just need to brown them.

Marinara

1 onion, minced

2 cloves garlic, minced

1 tablespoon dried oregano

1 carrot, grated

1 can San Marzano tomatoes

1 tablespoon sugar

1/2 cup red wine

2 tablespoons olive oil

Saute the onion and garlic in the olive oil for a couple minutes. Add the oregano and carrot and cook for a couple minutes. Season with salt. Add the rest of the ingredients and let cook for 15-20 minutes. Puree with an immersion blender if you wish.