Arancini Rosalia
Arancini Rosalia are saffron-infused risotto balls, traditionally filled with a ragù of peas and beef, then fried to a deep gold. The essence lies in using cold, firm risotto to ensure the structure holds during the fry, and rolling them into a pointed shape to distinguish them from standard round arancini.
Patience is your primary ingredient
The risotto must be chilled completely—ideally overnight—to become a cohesive, moldable paste. If the rice is still warm, the balls will collapse in the oil.
- Heavy-bottomed pot for risotto
- Deep-fryer or high-sided Dutch oven
- Spider skimmer
- Kitchen scale
What goes in.
- 500gArborio or Carnaroli rice
- 1.5 litersHot beef or vegetable stock
- 1 tspSaffron threads, bloomed in warm water
- 50gButter
- 100gGrated Pecorino Romano
- 200gCooked beef ragù with peas
- 200gCaciocavallo cheese, cubed
- 200gAll-purpose flour
- 300mlWater (for batter)
- 300gFine breadcrumbs
- 1 literHigh-smoke point oil for frying
Creating the Cold Core
Use a chilled, thick starch base. By incorporating the egg or just using the natural starch of well-cooked rice, the ball remains solid while the interior cheese melts.
The method.
Prepare the risotto
Cook the rice with stock and saffron until very soft. Stir in butter and cheese, spread on a tray, and refrigerate until stone-cold.
Form the shape
Wet your hands. Take a palm-sized amount of rice, flatten it, place a teaspoon of ragù and a cube of cheese in the center, and pull the edges up to form a pear shape.
Batter and bread
Whisk flour and water into a thin, smooth paste. Dip the rice balls into the batter, then roll firmly in breadcrumbs, pressing to ensure a uniform coating.
Fry
Heat oil to 170°C (340°F). Fry 2-3 at a time until the crust is mahogany brown. Drain on a wire rack rather than paper towels to keep the shell crisp.
Other turns to take.
Vegetarian Rosalia
Substitute the beef ragù with a slow-cooked mushroom and pea mixture.
When it doesn't go to plan.
Keep a bowl of water nearby to constantly wet your hands; this prevents the sticky rice from clinging to your skin.
Do not overcrowd the pot when frying, as the temperature will drop and cause the arancini to absorb too much oil.
The pointed top of the Rosalia is not just decorative; it helps signify the internal contents to those serving the dish.
The ones that keep coming up.
Can I use leftover risotto?
Yes, provided the risotto was made with a high-starch rice variety. If it is too loose, stir in an extra handful of cheese to help it set.
Why did mine burst in the oil?
Either the oil was not hot enough or the rice was not chilled enough. The crust must set instantly upon contact with the hot oil.
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