Lombardy is known for its delicious rice dishes, and one of the most popular ways to enjoy rice is in the form of rice balls, or “arancini.” While arancini are more traditionally associated with Sicilian cuisine, Lombardy has its own take, often featuring risotto as a base.
Lombardystyle Rice Balls (Arancini di Riso)
Ingredients:
For the Risotto:
1 cup Arborio rice
4 cups vegetable or chicken broth (warm)
1 medium onion, finely chopped
1/2 cup white wine
1/2 cup grated ParmigianoReggiano cheese
2 tablespoons butter
Salt and black pepper to taste
A pinch of saffron (optional, for a classic risotto alla Milanese)
For the Filling:
1 cup cooked meat (like minced beef or chicken)
1/2 cup peas or mushrooms (optional)
1/2 cup mozzarella cheese, cut into small cubes
Salt and pepper to taste
For Breading:
1 cup allpurpose flour
2 large eggs, beaten
1 cup breadcrumbs (preferably Italianstyle)
Oil for frying
Instructions:
1. Prepare the Risotto:
In a large pan, heat the butter over medium heat. Add the chopped onion and cook until translucent.
Add the Arborio rice and toast it briefly, stirring to coat the grains with butter.
Pour in the white wine and cook until it evaporates.
Gradually add warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue until the rice is al dente, about 1820 minutes.
Stir in the ParmigianoReggiano cheese, saffron (if using), salt, and pepper. Remove from heat and let it cool completely.
2. Prepare the Filling:
In a bowl, combine the cooked meat, peas or mushrooms, mozzarella, salt, and pepper. Adjust the seasoning as needed.
3. Form the Rice Balls:
Once the risotto has cooled, take a small amount (about the size of a golf ball) and flatten it in your palm.
Place a spoonful of the filling in the center and then mold the rice around it to form a ball. Make sure the filling is completely enclosed. Repeat with the remaining risotto and filling.
4. Bread the Rice Balls:
Set up a breading station with three shallow dishes: flour, beaten eggs, and breadcrumbs.
Roll each rice ball in the flour, then dip it into the beaten eggs, and finally coat it in the breadcrumbs. Ensure each ball is well coated.
5. Fry the Rice Balls:
Heat oil in a deep pan or fryer to 350°F (175°C).
Fry the rice balls in batches until golden brown and crispy, about 34 minutes per side. Drain on paper towels.
6. Serve:
Serve the rice balls hot, garnished with extra grated ParmigianoReggiano if desired. They can be enjoyed as an appetizer, a main dish, or a snack.
Enjoy!
These Lombardystyle rice balls are a delightful treat, combining the rich flavors of risotto with a crispy exterior. Adjust the fillings and spices to your taste, and enjoy this wonderful dish with friends and family!