Cookery holiday recipe | Arancini
Southern Italian street food at its best , small risotto balls stuffed with mozzarella and peas, covered in breadcrumbs, and deep fried. Paradiso !
Makes 20 Arancini
2 cups of Carnaroli or Arborio rice
I small yellow onion, finely diced
10 cups lightly salted water
6 tablespoons unsalted butter, cubed
Zest of 1 lemon
¾ cup freshly-grated Parmigiano Reggiano
2 oz fresh mozzarella, cut into 20 ½-inch dice
Handfull of peas
1 cup of flour
1 medium egg, beaten
¼ cup of breadcrumbs, passed through a sieve
1 cup of extra virgin olive oil, + more if needed
Salt, to taste
Bring a large pot with the 10 cups of water to a boil, and line a baking sheet with grease proof paper.
Place a saucepan over medium heat, and add a drizzle of the extra virgin olive oil. Add the diced onions to the pan and cook until they become tender. When the onions are translucent, add the rice and toast the grains, making sure to coat them with the oil and mixing for 5 minutes. Using a large ladle, add 1 cup of hot water until the rice is just covered, stirring continuously and gently until the water is just above the surface of the rice, keeping the liquid at a consistent boil. Repeat this process until you have added all the water and the risotto is cooked through.
When the risotto is al dente, stir in the cubed butter, lemon zest, and grated Parmigiano Reggiano until all ingredients are thoroughly incorporated. Season with salt, to taste.
Remove the pan from the heat and spread the risotto on the baking sheet lined with the grease proof paper to allow it to cool. Once it has cooled, roll portions of the risotto in your hands to form balls of about 4 oz, and stuff each one with a piece of mozzarella and a pea or two, sealing any holes.
Place the flour, beaten egg, and breadcrumbs in separate bowls. Coat one risotto ball first with the flour, then with the egg, and finally with the breadcrumbs, then place it back on the baking sheet lined with parchment paper. Repeat this process until all the risotto balls have been coated thoroughly.
In a large, heavy-bottomed skillet, heat 1 cup of extra virgin olive oil until it is almost smoking. Cook the Arancini in the oil until they become golden brown all over. Remove each rice ball to a plate lined with paper towels to drain. Serve warm, topped with a sprinkling of grated Parmigiano Reggiano.
Why not check out our other Cookery holiday recipes
This recipe is an example of what to expect on a Taste Trails Rome cookery holiday. What we cook in the lessons depends on the time of the year and what is in season . We try and use only fresh , local and if possible organic ingredients .
Hi Mark , I think so fondly about my cookery holiday and enjoyed it so much. Thank you too for all your kindness and it was a pleasure meeting you. I am sure all who participate with Taste Trails Rome | cookery holidays will write glowingly to you because it is well managed, and delivers exactly what you promise. I must admit I like countless others, including yourself, understand the love of Sabina. Please do keep in touch, and I hope all subsequent 'groups' have as good a time as we had !
Roz - Sussex, England.