Arancini, a Sicilian street-food favorite, are made by filling cooled risotto with cheese, shaping it into balls, coating them in breadcrumbs, and frying until crisp. Named for their resemblance to small oranges, these snacks have a crunchy exterior and a soft, flowing center.
Take a handful of cold risotto, place a cube of cheese in the center, and shape the rice around it into a ball.
Coat the balls in the all-purpose flour, then the beaten egg, and finally the breadcrumbs.
Fry in oil over medium heat for 5–6 minutes, until golden on all sides.
Serve hot.
Uncooked, shaped arancini can be refrigerated for 1 day or frozen for up to 2 months. They are best eaten freshly cooked.
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