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We would like to share our favorite recipe for Arancini, a dish that turns simple ingredients into something worth gathering for.
Arancini are golden rice bites filled with melted cheese and pure comfort, they are crispy on the outside, creamy at the center. Originally from Sicily, they’ve found a delicious new home in the Aegean, where we’ve given them our own flavorful twist.
When paired with a chilled glass of Smyrna Black Grape Raki, bold, aromatic, and beautifully balanced, each bite becomes something more: a wonderful experience, a shared delight.
Ingredients:
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, crushed
1 cup uncooked Arborio rice
½ cup dry white wine
2 ½ cups boiling chicken stock
½ cup frozen green peas
2 ounces finely chopped ham
salt and pepper to taste
½ cup finely grated Parmesan cheese
2 large eggs
1 tablespoon milk
4 ounces mozzarella cheese, cut into 3/4 inch cubes
½ cup all-purpose flour
1 cup dry bread crumbs
1 quart vegetable oil for frying, or as needed
Preparation:
Preheat oven to 200°F (95°C).
Sauté aromatics, heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook until onion is soft (not browned).
Toast rice, add rice and stir for about 2 minutes until lightly toasted.
Add wine, stir in the wine and cook until evaporated.
Add stock gradually, add hot chicken stock 1/3 cup at a time, stirring constantly. Allow each addition to be absorbed before adding the next.
Add mix-ins, when all stock is absorbed, stir in peas and ham. Season with salt and pepper.
Finish risotto, remove from heat and stir in Parmesan. Let it cool slightly.
Add egg, neat 1 egg and stir it into the risotto.
Prepare coating stations:
Bowl 1: Flour
Bowl 2: Remaining egg + milk (beaten together)
Bowl 3: Bread crumbs
Form arancini:
Scoop 2 tbsp of risotto and roll into a ball.
Press a mozzarella cube into the center and seal the ball.
Coat balls:
Roll in flour
Dip in egg-milk mixture
Roll in bread crumbs
Fry:
Heat vegetable oil to 350°F (175°C).
Fry arancini in batches, turning for even browning.
Drain on paper towel-lined plate.
Keep warm: Transfer to preheated oven while frying the rest.
💡 Tip:
To freeze before frying: Shape and bread the balls, then freeze. Fry from frozen as directed.
To freeze after frying: Reheat in oven at 350°F (175°C) for 20–25 minutes. Do not microwave.
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