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Arancini Recipe

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 32 rice balls 1x
  • Category: appetizers
  • Method: frying
  • Cuisine: Italian

Description

Arancini are delicious Italian rice balls filled with melted cheese and coated in a crispy breadcrumb crust. These savory treats are perfect as an appetizer, snack, or even a light meal.

Ingredients

Units Scale
  • 2 tablespoons olive oil, divided
  • 1/2 cup shallots, finely minced
  • 2 cloves garlic, minced
  • 1/2 cup cremini mushrooms, finely minced
  • 1/4 cup carrots, finely minced
  • 1 1/2 cups dry Arborio rice
  • 1/2 cup dry white wine
  • 3 cups vegetable broth
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • 3 tablespoons unsalted butter
  • 1 cup Gruyère cheese, cut into small 1/2-inch cubes, chilled
  • 1/2 cup all-purpose flour
  • 3 eggs, beaten
  • 1 cup Italian-style breadcrumbs
  • Vegetable oil, for frying
  • Fresh chopped parsley, for garnish
  • Marinara sauce, for dipping

Instructions

  1. Sauté vegetables: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté shallots until softened. Add garlic, mushrooms, and carrots; cook until tender. Set aside.
  2. Cook risotto: Add remaining olive oil and rice to the skillet. Cook until lightly toasted. Pour in wine and cook until evaporated. Gradually add vegetable broth, one cup at a time, stirring frequently and allowing each cup to be absorbed before adding more. Cook until rice is creamy and al dente, about 20-25 minutes.
  3. Combine and cool: Stir in Parmesan cheese, cooked vegetables, salt, pepper, and butter. Spread the rice mixture on a baking sheet to cool completely.
  4. Form arancini: Take a portion of the rice mixture, place a Gruyère cheese cube in the center, and form a 2-inch ball. Repeat with remaining mixture.
  5. Bread arancini: Dredge each ball in flour, then beaten egg, then breadcrumbs.
  6. Fry: Heat vegetable oil in a pan to 350°F (175°C). Fry arancini in batches until golden brown and crispy, about 3 minutes per batch.
  7. Serve: Drain on paper towels. Let cool slightly. Serve with parsley and marinara sauce.

Notes

  • Be patient when cooking the risotto, allowing the rice to slowly absorb the liquid.
  • Chill the Gruyère cheese to prevent it from melting out of the arancini during frying.
  • If you prefer not to use wine, substitute with an equal amount of vegetable broth.

Nutrition

  • Serving Size: 1 rice ball
  • Calories: 180kcal
  • Sugar: 1g
  • Sodium: 210mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 20mg

Find it online: https://emilyquickdinners.com/arancini-recipe/