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Cooking On The Couch: Arancini Bocca Di Bacco

Kristin Sollenne On The Couch

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NEW YORK (CBSNewYork) – Arancini is a sicilian classic.

The Italian-style rice balls date back to the 10th century.

One of our favorite chefs, Kristin Sollenne, stopped by The Couch to show us her recipe for Arancini Bocca Di Bacco. You’ll find it at her restaurant, Bocca Di Bacco, opening its third location later this month in Chelsea.

Find the recipe below. To watch Sollenne prepare the dish, check out our video demonstration.

Arancini Bocca Di Bacco

Ingredients

4 Cups Chicken Stock

1 Pinch Saffron

1 Shallot, chopped

1 Cup White Wine

1 1/2 Cups Carnaroli Rice (Arborio rice will also work)

2 Eggs

1 Cup Grated Parmesan Cheese

1 Cup cooked peas

1/2 Pound Mozzarella Cheese (Cut into 1/2″ chunks)

4 Cups All Purpose Flour

6 Eggs

4 Cups Bread Crumbs

Directions

1. In a medium pot combine, chicken stock, white wine and bring to a boil.

2. Reduce to a simmer and add saffron and shallot and let sit for 3-5 minutes.

3. Add the rice and let cook for 30 minutes, stirring frequently. The rice should be al

dente.

4. Pour rice onto a baking sheet and place in the refrigerator for 15 minutes, or until

cool.

5. Once cooled, transfer rice to a large mixing bowl. Form a ‘well’ in the center of the

rice and add Parmesan cheese and eggs.

6. Mix with hands until everything is evenly mixed together.

7. Scoop out a handful and create a flat surface. Add a pinch of peas, and one chunk

mozzarella to the center, then fold over the edges and roll together to form a ball.

8. Once the balls are formed, in a large mixing bowl of All-Purpose Flour, completely

cover the ball. Then transfer to another mixing bowls of eggs and completely cover

the ball. Lastly roll the ball in a mixing bowl of bread crumbs.

9. In a large skillet, heat 1/2 cup Extra Virgin Olive Oil. Once heated add rice balls into

the pan and let cook for 3-5 minutes on each side. They should be golden brown.

10. Serve with a light tomato sauce