Arancini alla Norma

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 large eggplant, diced 1 large eggplant, diced
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/2 cup (50g) shredded mozzarella cheese 1/2 cup (50g) shredded mozzarella cheese
• 1/4 cup (15g) chopped fresh basil 1/4 cup (15g) chopped fresh basil
• 1/4 cup (15g) chopped fresh parsley 1/4 cup (15g) chopped fresh parsley
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 9g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, bring the vegetable broth to a boil. Add the Arborio rice and cook until tender, stirring occasionally.
2. 2.
   In a separate pan, heat some olive oil and sauté the diced eggplant until golden brown. Remove from heat and set aside.
3. 3.
   In a mixing bowl, combine the cooked rice, sautéed eggplant, tomato sauce, Parmesan cheese, mozzarella cheese, basil, parsley, minced garlic, dried oregano, red pepper flakes, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Allow the mixture to cool slightly, then shape it into golf ball-sized balls.
5. 5.
   Roll each ball in breadcrumbs, ensuring they are evenly coated.
6. 6.
   In a deep frying pan, heat vegetable oil to 180°C (350°F). Fry the arancini in batches until they turn golden brown and crispy. Remove from the oil and drain on a paper towel-lined plate.
7. 7.
   Serve the arancini alla Norma hot, accompanied by a side of tomato sauce for dipping.

Treat your ingredients with care...

• Arborio rice — Rinse the rice before cooking to remove excess starch and achieve a fluffier texture.
• Eggplant — Salting the diced eggplant and letting it sit for 15 minutes before sautéing helps remove any bitterness and excess moisture.
• Tomato sauce — Use a high-quality tomato sauce or make your own for the best flavor.

Tips & Tricks

• To make the arancini ahead of time, shape them into balls and refrigerate until ready to fry.
• Experiment with different cheeses such as fontina or ricotta for a unique twist.
• Serve the arancini with a side of marinara sauce or a creamy garlic aioli for dipping.
• For a healthier alternative, you can bake the arancini in the oven instead of frying them.
• Leftover arancini can be reheated in the oven to regain their crispiness.

Serving advice

Serve the arancini alla Norma as an appetizer or a main course accompanied by a fresh green salad. They are best enjoyed hot and crispy.

Presentation advice

Arrange the arancini on a platter, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese. Serve with a side of tomato sauce for dipping.