Chef Mirabile emphasizes the importance of using authentic risotto rice like Arborio or Carnaroli for making arancini to achieve the best texture and moisture retention.
He explains that proper oil temperature is crucial—350°F is ideal—as too hot or too cool conditions can lead to burnt or greasy arancini, affecting their taste.
Mirabile suggests using neutral oils such as canola or grapeseed for frying, as they contribute to achieving crispy, golden-brown arancini without overpowering their flavor.
Draining fried arancini on paper towels or a wire rack is vital; it helps maintain the crispiness by preventing them from becoming soggy after frying.
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