Arancini, meaning 'little oranges', are Sicilian fried rice balls that make a perfect portable snack or lunch. This recipe, adapted from Felicity Cloake, uses leftover risotto or rice cooked from scratch, and can be batch-made in advance.
For the risotto, bring 700ml chicken or vegetable stock and 100ml white wine (or extra stock) to a boil. Add 250g short-grain rice, ½ tsp salt, and optional saffron. Simmer for about 20 minutes until thick, then stir in 50g grated Parmesan, season, cool, and chill.
Beat one egg plus one yolk into the cooled rice. Divide into eight balls, flatten, and top with mozzarella chunks and any other fillings like ragu or mushrooms. Wrap the rice around the filling, roll smooth, and chill.
For coating, beat the remaining egg with 170g plain flour and about 175ml water to make a thick batter. Roll each ball in breadcrumbs. Heat neutral oil to 175C and fry in batches for about five minutes until golden. Drain on paper towels and sprinkle with salt.
Serve hot or cold. If making ahead, prepare up to coating and chill until ready to fry. The recipe is flexible – use any leftover cooked vegetables, meat, or fish as fillings.
