Arancini

Arancini are Italian stuffed rice balls that are coated with bread crumbs and then deep fried. They are usually filled with ragù, mozzarella, and peas. A number of regional variants exist which differ in fillings and shape. The name, which is translated as "little orange", derives from their shape and colour which, after cooking, is reminiscent of an orange.

History

The origin of Arancini dates back to the 10th century in Sicily, when it was under Arab rule. The first known recipe of Arancini is from the 17th century. The dish is often made with leftover risotto, which is rolled into balls, stuffed, breaded, and fried.

Varieties

There are a number of regional variations of Arancini. The most common type of Arancini sold in Sicilian cafés are Arancini con ragù, which typically consist of meat in a tomato sauce, rice, and mozzarella. Many cafés also offer Arancini con burro (with butter) or specialty Arancini, such as Arancini con funghi (mushrooms) and Arancini con melanzane (eggplant).

In Roman cuisine, supplì are similar but commonly filled with cheese. In Naples, rice balls are called pall'e riso.

Preparation

The basic preparation of Arancini involves the cooking of Arborio rice, the preparation of a ragù, tomato sauce, peas and mozzarella. The rice is then mixed with the ragù and peas, and left to cool. Balls are then formed, traditionally with an ice cream scoop, filled with mozzarella, and then breaded and fried.

Cultural Significance

Arancini are a staple of Sicilian cuisine and are often served as a snack or appetizer. They are also a popular street food in Italy. In recent years, Arancini have gained popularity in the US and other countries, often as a gourmet appetizer in Italian restaurants.

See Also

• Italian Cuisine
• Sicilian Cuisine
• Risotto
• Street Food

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