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
- 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.
- 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.
- Combine and cool: Stir in Parmesan cheese, cooked vegetables, salt, pepper, and butter. Spread the rice mixture on a baking sheet to cool completely.
- 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.
- Bread arancini: Dredge each ball in flour, then beaten egg, then breadcrumbs.
- 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.
- 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
