Arancini: The Batter Method
An Italian batter-method that will stop any & all of your egg dredging
Last January, I arrived in Calabria, Italy to embark on a 3-month Masters of Italian Cuisine culinary program. Day 3 featured a field trip…to Sicily…I’m very self aware and I fully understand this entire scenario is highly unrelatable. *Travels across the world to Italy, to live out culinary school dreams, has her first real Italian arancini on a ferry to Sicily fully channeling Stanley Tucci*…it’s all very eat pray love.
That being said, it was one of those perfect, transportive food moments and for the rest of my 3 months in Italy I became mildly obsessed with arancini. Fast forward, about 2 months into my program and the day finally came to learn how to make the perfect arancini. This is when I was introduced to what I’m coining The Batter Method. No egg dredging required, just a simple batter of Italian flour + water.
I scribbled every component of the technique into my notebook…including a note written in all caps: NO EGGS EVER! The Batter Method arancini became my gold standard. A simple paste of flour and water replaces the egg dredge, giving you the lightest, crispiest shell without weighing down the filling.
Back home, I had to recreate them. I often find myself making risotto for dinner solely for the reason of having leftover risotto to then turn into arancini the next day. They also happen to be the perfect holiday bite. Nostalgic, cozy, endlessly riffable, with so many flavor options:
Mushroom & Truffle: earthy, luxurious, very “I winter in the Dolomites”
Tomato Basil & Mozzarella: your classic red-sauce-Sunday in arancini form
Parmesan, Thyme & Black Pepper: simple, aromatic, a crowd-pleaser
Spinach, Lemon Zest & Ricotta: bright but still cold-weather cozy
Short Rib Ragù Center: for when you feel like showing off
Once you master the method, the combinations are endless. So now, onto the recipe!
Recipe
Ingredients
2–3 cups leftover risotto
