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Arancini are small Italian rice croquettes traditionally from Sicily. Their name translates as little oranges, which is indicative of their shape, size, and color. In this version, sun-dried tomatoes and Parmesan cheese are stirred into the rice, which is then formed into balls and filled with mozzarella cheese and fresh basil. After the arancini are fried, the center melts and gets all oozy. For extra flavor, serve these with a simple marinara or tomato sauce for dipping.
What to buy: Arborio is a variety of short-grain Italian rice with a high starch content. It can be found in gourmet grocery stores, Italian markets, or online through BuonItalia. You can substitute Carnaroli if you’re having a hard time finding Arborio. For the wine, use a dry, unoaked white like Pinot Grigio or Sauvignon Blanc.
Special equipment: You’ll need a deep-frying/candy thermometer for this recipe.
Game plan: The risotto can be made and refrigerated up to 1 day ahead.
You’ll need to make the tomato sauce before you begin.
For the filling:
Beverage pairing: Nino Franco Prosecco. “Creamy and crisp with a pop of acidity” is a phrase that can describe both the arancini and the wine, which is why they go so well together.