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Featuring—Food Host:

Maria Arangio, She’s Italian

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Behind the Apron:

A Global Culinary Series

Featuring: Maria Arangio, She’s Italian

Maria Arangio’s culinary journey is deeply rooted in her Italian heritage and the vibrant family traditions that shaped her upbringing. Growing up in a household where food was the heart of every gathering, Maria learned early on the joy of creating meals that bring people together. 

As a busy mom of two, Maria understands the importance of preparing meals that are both delicious and practical. This insight led her to create She’s Italian, a platform dedicated to sharing easy, everyday recipes that fit into the hustle and bustle of modern life. Her approach combines traditional Italian cooking with contemporary twists, making classic dishes accessible to home cooks everywhere.

Her recipes often feature simple ingredients transformed into comforting meals, reflecting her belief that good food doesn’t have to be complicated.

In her She’s Italian series, Maria invites audiences into her kitchen, sharing not just recipes but stories that celebrate her cultural roots and the universal language of food. Her warm, engaging style resonates with viewers, inspiring them to explore their own culinary heritage and embrace the joy of cooking.

She’s Italian more than just a food blog — it’s a lifestyle destination. Whether she’s writing quick-start cooking guides, or collaborating with other creators around the world, Maria’s mission remains the same: to show that anyone, anywhere, can cook with confidence and heart.

Through her global Behind the Apron series, Maria is building a community that connects cultures through a shared love of food. She believes that every cook has a story worth telling. And in every story, there’s always a seat at Maria’s table.

Maria Arangio

Food Host, She’s Italian
Ontario, Canada

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#RECIPEREMIX

Prepared By:

Maria Arangio, Food Host at She’s Italian

Ever wondered what happens when your Nonna’s kitchen meets a bustling Indian spice market? For the She’s Italian #RecipeRemix, Maria Arangio brings that delicious daydream to life with her Butter Chicken Arancini.

This bold, east-meets-west fusion takes the comforting crunch of traditional Italian arancini and fills it with the rich, velvety warmth of Indian butter chicken. It’s golden, gooey, and packed with global flavour — a perfect bite that tells a story of cultures colliding in the most delicious way.

I wonder what my Nonna would think. Without a doubt she would probably say they are good but her’s are better (lol). Ready to meet your new favorite party appetizer (or weeknight indulgence)? Get your apron!

Prep Time: 1.5 Hours

Cook Time: 30 mins

Serves: 20 Arancini

#RecipeRemix

Butter Chicken Arancini

Recipe Contributor: Maria Arangio, She’s Italian

Ingredients:

For the Butter Chicken Filling:

  • 1 head 2 boneless, skinless chicken thighs, diced, cut into florets
  • 1 tbsp butter
  • 1 tbsp oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp garam masala
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp turmeric
  • 1 cup tomato purée or passata
  • ½ cup heavy cream
  • Salt to taste
  • Fresh cilantro (optional), chopped

For the Risotto:

  • 1 tbsp olive oil
  • 1 small shallot, finely diced
  • 1 cup Arborio rice
  • ¼ cup white wine or vermouth (optional)
  • 3 cups chicken or vegetable broth (kept warm)
  • ½ cup grated Parmesan cheese
  • 1 tbsp butter
  • Salt & pepper to taste

For Assembly & Frying:

  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1½ cups breadcrumbs (panko or Italian-style)
  • Oil for deep frying
  • Fresh cilantro or parsley for garnish

Directions:

Step 1: Butter Chicken Filling

  1. Heat butter and oil in a skillet over medium heat.

  2. Sauté onions until soft, then add garlic and ginger. Cook for 1 minute.

  3. Add spices (garam masala, cumin, paprika, turmeric) and toast for 30 seconds.

  4. Stir in chicken and cook until browned and cooked through.

  5. Add tomato purée and simmer for 10 minutes.

  6. Stir in cream, season with salt, and cook until thick and creamy. Let cool completely. (Tip: Refrigerate for easier handling.)

Step 2: Cook the Risotto

  1. In a saucepan, heat olive oil and sauté shallots until translucent.

  2. Add Arborio rice, stirring to coat for 1–2 minutes.

  3. Deglaze with wine (optional), then gradually add warm broth one ladle at a time, stirring constantly.

  4. Once rice is al dente and creamy (about 20 minutes), stir in butter and Parmesan. Season to taste.

  5. Spread risotto on a tray and let cool completely.

Step 3: Form the Arancini

  1. Take a scoop of cooled risotto in your hand and flatten slightly.

  2. Place a spoonful of butter chicken filling in the center and wrap the rice around it to form a ball.

  3. Repeat until all ingredients are used.

Step 4: Bread the Arancini

  1. Roll each ball in flour, dip in egg, then coat in breadcrumbs.

  2. For extra crispiness, double dip in egg and breadcrumbs.

Step 5: Fry the Arancini

  1. Heat oil in a deep pot to 350°F (175°C).
  2. Fry arancini in batches until golden brown and crispy, about 3–4 minutes.
  3. Drain on paper towels. Garnish with cilantro or parsley.

Serving Suggestions:

Serve hot with a side of mint yogurt dip or spicy tomato chutney. Perfect as an appetizer or main for your next #RecipeRemix fusion dinner night.

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