Italian🍚 Starches

Arancini | Italian Rice Balls

Name: Arancini | Italian Rice Balls
Total time: 1 h
Cuisine: Italian
Ingredients: 2 tbsp extra virgin olive oil; 1 small yellow onion; 2 crushed garlic cloves; 1½ cups Arborio rice; 1 tsp fine salt; 1/8 tsp finely ground black pepper; 3 tbsp Italian parsley leaves; 3 cups chicken stock; 2 tsp double-concentrated tomato paste; 2 tbsp unsalted butter; ½ cup parmesan cheese, grated; 4 oz mozzarella cheese; ½ cup all-purpose flour; 1 tsp fine salt (for coating); 1/8 tsp finely ground black pepper (for coating); 2 eggs; 2 cups panko breadcrumbs; 2 cups grapeseed or vegetable oil, for frying

⏱ 60 min

Sicilian-style rice balls made from creamy risotto with melted mozzarella cheese inside. These golden, crispy-on-the-outside and creamy-on-the-inside rice balls are perfect as an appetizer for gatherings.

Adapted from a video by The Mediterranean Dish

How to Make Arancini | Italian Rice Balls (Arancini Recipe)

Watch on YouTube

Ingredients

extra virgin olive oil2 tbsp
yellow onion1 small
garlic cloves2 crushed
Arborio rice1½ cups
fine salt1 tsp
finely ground black pepper1/8 tsp
Italian parsley leaves3 tbsp
chicken stock3 cups
double-concentrated tomato paste2 tsp
unsalted butter2 tbsp
parmesan cheese, grated

Steps

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1
Heat olive oil in a large, heavy-bottomed pan. Add chopped onion and crushed garlic, sauté for about 5 minutes until translucent and fragrant.
2
Add the Arborio rice to the pan and stir to combine. Do not rinse the rice, as the starch helps bind the risotto balls together.
3
Season the rice with salt, pepper, and parsley. Add butter, chicken stock, and tomato paste, stirring to combine.
4
Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for about 25 minutes until the rice is tender and all liquid is absorbed.
5
Check that the rice is fully cooked and tender. The grains should have expanded significantly. Stir in the grated parmesan cheese until well combined.
6
Spread the risotto on a baking sheet and let it cool for about 10 minutes until cool enough to handle and form into balls.
7
Prepare a breading station with three medium bowls. In the first bowl, combine all-purpose flour with salt and pepper. In the second bowl, whisk the eggs. In the third bowl, place panko breadcrumbs.
8
Take a small handful of cooled risotto and form it into a ball. Make a small indent in the center, insert a piece of mozzarella cheese, and gently encase it with rice.
9
Coat the rice ball first in flour, then dip into the egg mixture, and finally roll in panko breadcrumbs. Keep one hand for wet ingredients and one for dry ingredients to avoid excess coating.
10
If the rice isn't binding well, work it like Play-Doh until it holds together. Repeat the shaping and breading process for all rice balls.
11
Prepare a large plate lined with paper towels. Heat oil in a pan over medium-high heat to about 350°F (180°C). The oil should bubble gently but not smoke. Test the oil temperature with a breadcrumb; it should sizzle vigorously.
12
Carefully place the rice balls into the hot oil, frying 5-6 at a time. Gently turn them to achieve an evenly golden-brown crust on all sides.
13
Transfer the fried rice balls to the paper towel-lined plate to drain. Serve immediately while hot and crispy so you can enjoy the contrast of the crispy exterior and creamy cheesy interior.

Arancini | Italian Rice Balls

Ingredients

Steps

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