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Arancini with Calabrian Chili Aioli

Crispy Arancini with Calabrian Chili Aioli for a Flavor Blast

Enjoy Crispy Arancini with Calabrian Chili Aioli, a delicious comfort food that will elevate your appetizer game.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 4 arancini
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Risotto
  • 1 cup Arborio Rice Can substitute with Carnaroli or sushi rice
  • 4 cups Vegetable Stock Use low-sodium for better salt control
  • 2 tablespoons Butter Olive oil can be used as dairy-free alternative
  • 1 Onion Can substitute with shallots
  • 2 cloves Garlic Use fresh garlic for optimal taste
  • 2 tablespoons Tomato Paste Fresh tomatoes can be used but may alter flavor
  • ½ cup Parmesan Cheese Substitute with Pecorino for a sharper taste or omit for vegan
  • 1 tablespoon Fresh Basil Can use parsley for a different herbal note
  • 1 teaspoon Lemon Zest Use lime zest for an alternative citrus kick
  • 1 cup Mozzarella Cheese Opt for provolone for similar melting qualities
For Breading and Frying
  • 1 cup All-purpose Flour Use gluten-free flour if needed
  • 2 Eggs Use vegan aquafaba as a binding agent if needed
  • 1 cup Breadcrumbs Seasoned panko or gluten-free breadcrumbs if required
  • 3 cups Neutral Oil Canola or peanut oil works well for frying
For the Aioli
  • 2 tablespoons Calabrian Chili Peppers Other spicy chili pastes or fresh chilies can be substituted

Equipment

  • Saucepan
  • Large pot
  • Ice Cream Scoop
  • Deep Pot
  • Kitchen Thermometer

Method
 

Instructions
  1. Prepare the Stock: Heat low-sodium vegetable stock in a saucepan over low heat, keeping it warm but not boiling.
  2. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add finely chopped onion and minced garlic, sautéing until transparent.
  3. Toast the Rice: Add arborio rice, stirring gently for about 2 minutes until slightly translucent.
  4. Gradually Add Stock: Pour warm vegetable stock gradually, stirring until mostly absorbed, for about 20-25 minutes.
  5. Mix in Flavorings: Stir in grated parmesan cheese, fresh basil, and lemon zest into the risotto.
  6. Chill the Risotto: Spread risotto on a sheet pan to cool for at least 1 hour.
  7. Shape the Arancini: Use an ice cream scoop to portion risotto. Flatten, add mozzarella, and form into balls.
  8. Prepare for Breading: Set up flour, egg, and breadcrumbs. Dredge each ball in flour, egg, and breadcrumbs.
  9. Heat the Oil: Heat neutral oil in a deep pot to 350°F (175°C).
  10. Fry the Arancini: Fry the breaded arancini in batches until golden brown and crispy.
  11. Serve with Aioli: Mix mayonnaise with chopped Calabrian chili peppers and lemon juice, serve alongside arancini.

Notes

Chill the risotto for at least an hour to make it easier to shape into balls. Fry in batches to maintain oil temperature and crispiness.