Golden Arancini del Sole: Sun-Kissed with Tomato Hearts
(0 Reviews)
Ingredients
-
250 grams Carnaroli rice
(Short grain; substitutes: Arborio or Vialone Nano)
-
700 ml Vegetable Broth
(Warm, for cooking rice)
-
1 pinch Saffron threads
(For vivid yellow color and subtle flavor)
-
25 grams Unsalted butter
(For extra creaminess)
-
30 grams Parmesan cheese, grated
(Adds umami and binding)
-
2 large Egg yolks
(Acts as binder in rice mixture)
-
8 piece Mozzarella balls (bocconcini)
(Small balls, drained)
-
1/2 tsp Sea salt
(To taste)
-
1/4 tsp Black pepper
(Freshly ground)
-
50 grams plain flour
(for dredging)
-
2 whole large eggs
(Beaten, for breading)
-
120 grams Breadcrumbs
(Preferably panko or homemade fresh)
-
800 ml High-oleic sunflower oil
(For deep-frying. Can substitute with canola or peanut oil.)
-
2 medium Ripe tomatoes
(Chopped, for the heart sauce)
-
1 small Garlic clove
(Finely chopped)
-
2 tbsp Olive oil, extra virgin
(For tomato heart sauce)
-
5 leaves Fresh basil
(Chopped, for tomato sauce and garnishing)
-
1/2 tsp Sugar
(To balance tomato acidity, optional)
-
1/4 tsp Red chili flakes
(Optional, for a touch of heat in heart sauce)
(Short grain; substitutes: Arborio or Vialone Nano)
(Warm, for cooking rice)
(For vivid yellow color and subtle flavor)
(For extra creaminess)
(Adds umami and binding)
(Acts as binder in rice mixture)
(Small balls, drained)
(To taste)
(Freshly ground)
(for dredging)
(Beaten, for breading)
(Preferably panko or homemade fresh)
(For deep-frying. Can substitute with canola or peanut oil.)
(Chopped, for the heart sauce)
(Finely chopped)
(For tomato heart sauce)
(Chopped, for tomato sauce and garnishing)
(To balance tomato acidity, optional)
(Optional, for a touch of heat in heart sauce)
Nutrition
- Servings: 4
- Serving Size: 2 arancini (about 180g)
- Calories: 546 kcal
- Carbohydrates: 62 g
- Protein: 17 g
- Fat: 24 g
- Fiber: 3.5 g
- Sugar: 6.2 g
- Sodium: 882 mg
- Cholesterol: 142 mg
- Calcium: 245 mg
- Iron: 3.1 mg
Instructions
-
1 - Make Tomato Heart Sauce:
In a small saucepan over medium heat, add olive oil and cook chopped garlic for 30 seconds until fragrant. Add chopped tomatoes, salt, and (if using) sugar and chili flakes. Simmer for 7 minutes, stirring. Stir in 2 leaves chopped basil, then blend into a thick sauce. Allow to cool.
-
2 - Prepare Saffron Risotto:
Steep saffron in 2 tbsp warm broth. In a skillet over medium heat, toast rice for 2 minutes. Gradually add hot broth, stirring until absorbed each time, for 16-18 min, until al dente. Stir in saffron infusion. Off heat, mix in butter, parmesan, and season. Cool slightly, then mix in egg yolks. Refrigerate until cool and firm (about 30 min).
-
3 - Shape and Fill Arancini:
Wet your hands. Scoop 2–3 tbsp cooled risotto, form a cup, add 1 tsp cold tomato sauce and 1 mozzarella ball. Seal with more risotto, shaping into a ball. Repeat for 8 arancini, chilling if mixture becomes sticky.
-
4 - Bread and Fry Arancini:
Roll each ball in plain flour, dip in beaten egg and then coat with breadcrumbs. Heat oil to 175°C. Fry arancini in batches for about 3-4 mins, turning for even color. Drain on kitchen paper.
-
5 - Serve:
Arrange hot arancini on plate. Sprinkle with extra parmesan, finely shredded basil, and serve with any remaining tomato heart sauce for dipping.
In a small saucepan over medium heat, add olive oil and cook chopped garlic for 30 seconds until fragrant. Add chopped tomatoes, salt, and (if using) sugar and chili flakes. Simmer for 7 minutes, stirring. Stir in 2 leaves chopped basil, then blend into a thick sauce. Allow to cool.
Steep saffron in 2 tbsp warm broth. In a skillet over medium heat, toast rice for 2 minutes. Gradually add hot broth, stirring until absorbed each time, for 16-18 min, until al dente. Stir in saffron infusion. Off heat, mix in butter, parmesan, and season. Cool slightly, then mix in egg yolks. Refrigerate until cool and firm (about 30 min).
Wet your hands. Scoop 2–3 tbsp cooled risotto, form a cup, add 1 tsp cold tomato sauce and 1 mozzarella ball. Seal with more risotto, shaping into a ball. Repeat for 8 arancini, chilling if mixture becomes sticky.
Roll each ball in plain flour, dip in beaten egg and then coat with breadcrumbs. Heat oil to 175°C. Fry arancini in batches for about 3-4 mins, turning for even color. Drain on kitchen paper.
Arrange hot arancini on plate. Sprinkle with extra parmesan, finely shredded basil, and serve with any remaining tomato heart sauce for dipping.
More About: Golden Arancini del Sole: Sun-Kissed with Tomato Hearts
Arancini del Sole with Tomato Heart: A Taste of Sicilian Summer
Arancini, the beloved golden rice balls, embody the colorful, sun-drenched spirit of Sicily. Our creative take, "Arancini del Sole with Tomato Heart," elevates tradition: add a core of ruby tomato sauce and molten mozzarella for a dramatic, sun-like burst of flavor and color when bitten into.
A Tale of Two Cultures
Sicilian cuisine draws vibrance from centuries of Mediterranean influences: Greek, Arab, Spanish, and French. Arancini itself may originate from 10th-century Arab rule of Sicily when rice and saffron were brought to the island. Over time, the filling adapted with local ingredients—first ragu meats or peas, then regional variations with cheese, and even sweet versions during festivities. In this recipe, saffron-laced rice forms the "sun," while a concentrated tomato sauce forms the "heart," a nod to Italian tomato heritage (introduced from South America) and the symbolism of sunny southern landscapes.
Unique Aspects & Chef’s Notes
Unlike classic stuffed arancini alla ragù or con burro, "Arancini del Sole" contains a vibrant, tangy tomato core inside the creamy, saffron-yellow rice. Adding a hidden mozzarella orb infuses each arancini with oozing cheese, creating a delightful contrast in texture: crisp outer shell, melting center, and a soft, fragrant rice layer.
This recipe is perfect to develop advanced but rewarding kitchen skills. You’ll master:
- Making ultra-creamy risotto that holds shape
- Precision breading for crunch
- Deep-frying and temperature control
- Assembling show-stopping party appetizers or innovative entrees
Tips & Variations
- Rice matters: Always use high-starch short-grain rice (like Carnaroli or Arborio) for stickiness and creamy texture.
- Tomato sauce: Use high-quality, ripe tomatoes or opt for tinned San Marzano if out of season. For spice, a pinch of dried chili transports your palate to southern Italy's hotter climes!
- Filling methods: Chill your tomato sauce thoroughly before filling for clean spheres.
- Gluten-free path: Swap flour and breadcrumbs for GF alternatives.
- Cheese: For a smokier twist, substitute scamorza affumicata; for a more classic note, use caciocavallo.
- Leftover rice: Cold, previous-day risotto works but fresh, cooled risotto is the gold standard for the most flavorful arancini.
Serving Suggestions
Display them on a platter like rays of the sun, scattering fresh basil for aromatic beauty. Pair with a crisp salad, or serve atop a vibrant marinara pool.
Cultural Significance
Arancini grace Italian tables especially around "Santa Lucia" on December 13th and at festivities throughout Sicily. Traditionally large tennis-ball sized, modern bite-sized variations delight aperitivo goers across Italy and beyond. Our "Heart of Tomato" style isn’t just visually striking—it’s a symbol of hospitality: the generosity of Mediterranean flavors welcomed at every table.
Final Thoughts
These Arancini del Sole dazzle as appetizers, party finger food, or a striking vegetarian main. Their sunny appearance lifts any gathering, providing a playful take on one of Italy's most iconic snacks.
Take the journey: evoke the warm spirit of southern Italy in your kitchen, honoring tradition while embracing your unique creative touch. Mangia e buon viaggio!
