Italian Arancini & Suppli
Arancini are a traditional Sicilian street food which gets its name from their golden hue. (Arancini means little oranges.) Steamed and seasoned rice is formed into balls, encrusted in breadcrumbs, stuffed with a cheese filling and fried until crispy.
Arancini/Suppli (Italian Rice Croquettes)
For the Rice:
2 tablespoons olive oil
1 small yellow onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups Arborio or other short grain rice
1 teaspoon salt
1/8 teaspoon finely ground black pepper
3 tablespoons finely chopped Italian parsley leaves
3 cups chicken stock (store-bought or homemade)
1 tablespoon tomato paste
2 tablespoons butter
1/2 cup finely grated parmesan cheese
4 ounces mozzarella cheese,cut into 1/2 inch pieces
For the Coating:
1 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon finely ground black pepper
2 eggs
2 cups plain Panko breadcrumbs
2 cups vegetable oil, for frying
-Pour olive oil into a large, heavy bottomed saucepan and heat over medium heat. Once the oil shimmers add the onion. Stir occasionally for 3 minutes then add the garlic the last 2 minutes (about 5 minutes total). Add the rice to the saucepan and stir until semi-translucent, about 2 minutes. Stir in the stock, salt, ground pepper, parsley, tomato paste, and butter. Mix well then bring to a gentle boil. Reduce the heat to low and cover with a tight fitting lid. Let steam until the rice is tender and the broth is absorbed, 20-25 minutes.
-While the rice is cooking, prepare your breading station by setting out out 3 bowls. Into the first one place the flour, salt and pepper and stir. Into the second, whisk the eggs with a bit of water to help them blend. Into the 3rd bowl, place the bread crumbs. Set out 2 spoons and 2 forks to help with breading. Line two baking sheets with parchment paper.
-Cut the mozzarella cheese into 12 - 14, 3/4-inch cubes, then set aside.
-After 25 minutes, remove the rice from the burner and leave covered for another 10 minutes. Then remove the lid and stir in the Parmesan cheese. Carefully spread the rice onto one of the prepared baking sheets and let cool for 10 minutes.
-Once the rice is cool enough to handle, form it into 12, 1 1/2-inch balls. (You can make smaller balls if you like, particularly if you would like to serve them as an appetizer. In that case, they will require less cooking time.) Shape into balls by wetting your hands slightly and patting the rice firmly into a ball, or use a small cookie scoop, sprayed with cooking spray so the rice doesn’t stick. (If you are making “suppli”, insert a cube of cheese into the center of the ball and press the rice around it so the cheese is completely encased.
-Using a couple of forks, spoons or tongs to help, carefully dredge each ball in flour, then egg, then breadcrumbs. Repeat until all the balls are crumb coated and place each completed ball on the other parchment lined baking sheet. (I like to chill my “Arancini” balls for up to an hour or more before frying to ensure they don’t fall apart while frying.)
-In a medium saucepan, heat 2 cups (approximately 1/2-inch deep) of olive oil to 350°F, or until the oil forms small bubbles but is not smoking. Fry 4 - 5 balls at a time turning gently until golden brown, about 3-4 minutes. (Don’t overcrowd the balls in the oil. Be sure the oil can bubble around each ball to cook it evenly.) Remove balls from the oil with a slotted spoon or spider then place on a paper towel-lined plate for oil to drain.
-Let cool for 5 minutes before serving. Makes 12 Arancini/Suppli. Serve with a rich marinara sauce for dipping, on the side.
Season the tender rice, then with wet hands, take a mandarin orange-sized handful.
Place a section of cheese in the center of each handful of rice then cover with more rice.
Press and mold the rice around the cheese into a firm ball.
The rice ball should be firm and hold together without any of the cheese peeking through.
Roll each ball in flour until it is completed coated.
Next, roll the floured ball into the egg wash until completely covered with egg.
Finally, roll each ball in the bread crumbs, pressing the crumbs in so the they cover the rice ball completely.
Cover each ball in each of the breading stations in this order: Flour - Egg wash - Bread crumbs. If you want the coating to be even crunchier, repeat the egg wash and crumb coatings again.
Fry each ball in about 2 inches of oil so they are completely covered with oil, a few at a time. Fry for 3 - 4 minutes, turning a time or two until they are golden brown. Remove and drain on paper towels.
The rice should be tender and flavorful in the middle, holding a surprise of melty cheese, with a crispy, golden crumb coating. What a delightful “crunch and munch” with a cheesy “Suppli”!
PERSNICKETY NOTES:
*An easy Marinara sauce to serve for with Arancini for dipping!
1 tablespoon olive oil 1 (28-ounce can) crushed tomatoes 1 medium onion, finely diced (approx 1 cup) 4 cloves garlic, minced 1/2 teaspoon salt pinch of sugar 1 tablespoon fresh basil, chopped
-Heat the oil in a medium-sized saucepan on medium-high heat. Add the onion and sauté for 3-4 minutes until translucent. Add the garlic and sauté for 30 seconds more. Stir in the can of crushed tomatoes, salt and sugar. Once the tomatoes have started to boil, reduce the heat to a simmer. Simmer for 20-25 minutes or until the sauce has slightly thickened. Remove the sauce from the heat, stir in the basil and let cool slightly.
*IN THIS RECIPE, I HAVE USED THE NAMES ARANCINI AND SUPPLI INTERCHANGEABLY: Technically, “Arancini” is a Sicilian street food, in which the rice is combined with a small amount of ragu meat sauce. It may or may not hold a cheesy surprise in the middle. “ Suppli” is the version made in Rome that uses tomato paste, onions, garlic and other spices mixed with rice and has a cube of cheese melted in the middle. In fact, the word “Suppli” means “surprise” in Italian, refering to the cheese. Either way they are an inspired recipe easy to make and so delicious!
