What is the difference between Arancini and Arancina?

What is the difference between Arancini and Arancina?

What is the difference between Arancini and Arancina?

Sicilian Arancini or rice balls are one of the most famous Sicilian foods throughout Italy and the whole World. These are golden little nuggets, mostly crispy that are typically served as a snack and it is cooked deep-fried. This is very common street food in Sicily and other parts of Italy. You can put a meat sauce and mozzarella cheese filling and coat with breadcrumbs to make it crunchy.
The “rice” here is more accurately risotto and is traditionally made with saffron giving the orange bulbs their flavor and taste. Arancini is plural name of arancino . Arancini is a diminutive of arancia, or “orange”. The name which is referred to as “little orange”, derives from the color and shape, after cooking, is reminiscent of an orange.

Arancina is one more term modern that has started to be used to make a difference between the orange therefore the tree and the orange fruit.

However, it is a delight for the eyes and the palate. Now we're going to see the ingredients that you need to prepare at home. You will need a kilo of rice half Rome and half originally, after three eggs for the first breading method which I will show you later, spices: fennel seeds, black pepper, rosemary, 500 grams of minced meat.

You can use veal but if you want a richer ragù you can also do half pork, 200 g of Parmesan or Grana Padano cheese flour for the second method of bread, 300 g of tomato pulp 250 g of fresh or frozen peas, one chopped carrot, three saffron sachets, breadcrumbs just enough, a handful chopped parsley, provolone cheese, mozzarella, and a quarter chopped onion, naturally extra virgin olive oil and salt.

Let's take a pan with high edges, pour 4 tablespoons of extra virgin olive, and brown the onion season with carrots. You can add salt, parsley, and meat. You can add peas and our spices. The tomato pulp goes with flavor with a nice spoonful of tomato paste and a cup of water.

You cover and cook for 20 minutes in the meantime you will prepare the rice, 2 liters of water for a kilo of rice, and two nuts of broth, saffron, 80 g of butter.

You cook for 12 minutes until the rice will be dry, we have on one oven plate to cool and stir in 200 grams of Parmigiano Reggiano or Grana Padano. You have two methods for making breading: or we make the batter with water and flour or the classic beaten egg.

You also have two methods to achieve the Arancini rice balls or we make them by hand or we use the Arancinotto, a tool that makes everything simpler and allows us to make a large quantity in a few minutes then insert a part of rice inside the Arancinotto.

You put the hole with the plunger, close with another small part of rice or more traditionally we make them a hand picking up a portion of rice crushing. You close with a lot of pressure so that it is perfectly closed.

With a kilo of rice, I made 22 arancini rice balls, now we bread them: the first method is to dip the arancini in the egg then in breadcrumbs.

Second method: you dip it in the water and flour batter and after in breadcrumbs. You fry in abundant oil extra virgin olive oil or seed oil or corn as you prefer, the important thing is that are fried from all sides that are crispy and golden.
Here your Italian rice balls are ready.

Risotto Rice Balls

Risotto rice balls or Arancini balls. What are these? Well, they are a traditional Italian leftover meal from a beautiful risotto dish like this. I'm going to show you how to make this fun leftover food coming up!

I will share quick and delicious recipes so that you can make dinner at the last minute and feel good about what you're serving.
Alright so we are making risotto rice balls, so this is a fun kind of. . . actually in Italy it's a leftover you do with your risotto if you've got that leftover one fun thing to do is make these Italian rice balls and it's very simple because you've already made your risotto.

And if you'd like my recipe for a delicious, very quick way to make mushroom risotto, make sure and check in the show notes for a link directly to that, to see how to make this beautiful dish.

Now as far as the rice balls go, you're simply gonna take your risotto and a couple of eggs and a few dried breadcrumbs, you can use plain, you can use a flavored like the Italian flavored, I'm just using plain. I like the flavor of this mushroom risotto that we've got here, and then we're just going to fry them up so let's get to it.

Alright so we'll start by making kind of don't know, maybe meatball size, smaller balls, and we're gonna just roll that in the egg and dip it, and then roll it in the breadcrumbs. So don't be afraid to get a little messy, you'll be frying these up so it's okay to use your hands.

Alright, so a little bit of egg on that and then we're just gonna roll that right into our bread crumbs, and while we're doing this because this won't take too long we're going to be heating the oil on the stove and you can use olive oil, or vegetable oil, anything that can take the high heat.

Sometimes we use grapeseed oil, or anything like that but just oil that can handle that high heat. We'll just make these into balls, kind of get them nice and compact roll it into your egg and then into your breadcrumbs.

I've kind of got this little out order let's get this moved a bit closer so we don't drop eggs across the counter. . . . there we go. . . . all right get that nice and coated its gonna give us a good nice texture when we fry them up, sear them up on that skillet.

All right there are a lot of different ways that you can make risotto, I'm using like I said, the mushroom, but there are so many delicious recipes out there and all of them are wonderfully made into rice balls and super-quick.

You kind of have to give these a little bit of a squeeze they don't naturally want to roll together but if you just give them a little bit of squeeze while you're rolling them you'll see that they do kind of become more compact. Just a little bit of squeeze while you're rolling it if you try to simply roll it, it kind of wants to fall apart. okay, I've got my oil nice and hot in the pan.

If you wanted to deep-fry these you could but I just go a little bit of a healthier option and a little bit less oil but we're gonna get these right onto the pan. You don't want to wear your favorite shirt when you're using hot oil. Okay, let's get this one could have waited until this oil was a little bit hotter but that's okay we're good nice and sizzling around the rice balls right there. We're just gonna let them cook, and this won't take very long all we're doing is is is frying up this egg and breadcrumbs so they don't need to take a long time it's pop like that.

Again don't wear your favorite shirt and make sure your skin is covered if you're gonna let it get all puffy but this is about where we want to be so I've turned down the heat, okay take a look at that, look how beautiful and golden they are, just moving them around again just in careful with that hot oil.

Once they're done you're just gonna get a plate with a paper towel to absorb that oil and we're just going to put them right there. Let's check out our delicious rice balls. Look how beautiful they are.

Okay, I'm just going to open one right on up. I love the sound of that crispy. . . . it's crispy on the outside and soft on the inside but normally not eat it on the paper towel but. . . let's just take a look at it. . . . okay look at that how beautiful is that I can just sit here and pop these in my mouth and eat them all night long. These are delicious, that fried coating just. . . . it's a beautiful way to do something a little bit different with the risotto balls. It's got that wonderful rich risotto balls right inside of this crunchy fried coating on the outside. .Buon Appetito!

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  • Lorenzo Baricca
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