The sequence of preparing arancini is as follows:
- Cook and then chill rice to room temperature.
- Prepare a thick béchamel sauce.
- Prepare the filling.
- Prepare batter from water and flour to dip each arancini ball in.
- Form and fill arancini balls.
- Dip in batter.
- Coat with breadcrumbs.
- Fry in boiling oil until golden brown.
Tips and nuances:
- Rice. Since we are going to form balls from rice, it should be sticky enough. Use rice with the highest starch content, like for risotto. I prefer Arborio rice.
- Béchamel. We don’t need the filling to be runny, that is why we are going to prepare a thick béchamel. Use a higher ratio of flour and butter, for instance, 40 g/40 g/300 ml (flour/butter/milk).
- Batter. For breadcrumbs to stick to rice balls, dip the latter in batter made from flour and water (without eggs).
- Breadcrumbs coating. Rice balls should be coated in a fair amount of breadcrumbs. First, roll them in the breadcrumbs. Then take each rice ball in your hands and sprinkle with the breadcrumbs, slightly pressing to coat balls with breadcrumbs. The point is that breadcrumbs, not tice should fry in boiling oil.
- Frying. Fry in a considerable amount of extremely hot refined vegetable oil. The perfect option would be an electric deep fryer that keeps oil at a steady temperature. If you don’t have one, then use a deep pot to let aranchini float in oil. Fry no more than 2 rice balls at a time, otherwise temperature will fell. If the amount or temperature of oil is not sufficient, aranchini will absorb too much oil and will be fatty.
- Before serving. Place the aranchini on a paper towel to get rid of any excess oil.
- Storing. If you don’t feel like frying all the aranchini at once, you can cover the formed but raw aranchini with plastic film and keep refrigerated or frozen. Before frying, let then stand to become of room temperature.
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