How to make the Italian snack arancini?
What's the story
Arancini are Italian snacks, which are basically rice balls, coated with breadcrumbs and fried. They are usually stuffed with cheese or vegetables. However, the citrusy version of arancini gives a refreshing twist to the traditional recipe. The addition of citrus flavors makes the dish more vibrant and aromatic. This version is perfect for those who love a hint of zest in their savory snacks.
Rice selection
Choosing the right rice
Choosing the right rice is key to making perfect arancini. Ideally, you should use short-grain rice like Arborio or Carnaroli. These types of rice have high starch content, which helps in creating a creamy texture when cooked. Make sure to rinse the rice well before cooking to remove excess starch, which can make your arancini too sticky.
Citrus infusion
Infusing citrus flavors
To make your arancini citrusy, infuse them with lemon or orange zest. Add the zest while cooking the rice to ensure even distribution of flavor. You can also mix some citrus juice into the risotto base for added tanginess. Just be careful not to add too much liquid, as it may affect the consistency of the mixture.
Coating tips
Coating techniques for crispiness
A crispy coating is essential for delicious arancini. Start by shaping the cooled risotto mixture into balls or patties. Then, roll each ball in flour, dip it in beaten egg, and coat it with breadcrumbs. For an extra crunch, you can double coat by repeating this process once more before frying.
Frying method
Frying to perfection
Frying arancini at the right temperature is key to getting them crispy without burning them. Heat oil in a deep pan or fryer to about 180 degrees Celsius (356 degrees Fahrenheit). Fry a few balls at a time so that they don't crowd the pan and lower the oil temperature too much. Cook until golden brown on all sides before draining on paper towels.