These Arancini Rice Balls are a delicious Italian treat! They are crispy on the outside, creamy on the inside, and filled with a cheesy surprise. These golden-fried rice balls are perfect as an appetizer, a snack, or even a light meal.
Why You’ll Love This Arancini Rice Balls Recipe
- Flavorful and Fun: These arancini are packed with flavor, thanks to the savory rice filling, melted mozzarella cheese, and crispy breading.
- Perfect for Sharing: Arancini are a great appetizer or snack to share with friends and family.
- Versatile: Serve them with marinara sauce, pesto, or your favorite dipping sauce.
Ingredients
For the Arancini Rice Balls:
- Olive Oil and Butter: Used for sautéing the vegetables and creating a flavorful base for the rice.
- Onion and Ham: Add savory depth and a touch of sweetness to the filling.
- Jasmine Rice: The base of the arancini, providing a fluffy and flavorful filling.
- Chardonnay: Adds depth and complexity to the rice.
- Chicken Broth: Cooks the rice and adds richness.
- Salt: Enhances the overall taste.
- Peas: Add a pop of color and sweetness to the filling.
- Parsley: Adds freshness and a vibrant green color.
- Parmesan Cheese: Adds a salty, nutty depth of flavor.
- Mozzarella Cheese: Creates a gooey, cheesy center in each arancini.
For Breading/Frying:
- All-Purpose Flour: Helps the breading adhere to the rice balls.
- Eggs: Act as a binder for the breading.
- Italian Bread Crumbs: Provide a crispy and golden brown coating.
- Oil for Frying: Used for deep-frying the arancini.
How to Make Arancini Rice Balls Recipe
Step 1: Prepare the Rice Filling
Sauté onion and ham in olive oil and butter. Add rice and cook until coated. Pour in white wine and cook until evaporated. Add hot chicken broth and salt, then simmer until the liquid is absorbed. Stir in peas and parsley.
Step 2: Assemble the Arancini
Once the rice has cooled, stir in Parmesan cheese. Form rice balls around mozzarella cheese cubes.
Step 3: Bread the Arancini
Dredge each rice ball in flour, then dip in beaten eggs, and finally coat in breadcrumbs.
Step 4: Fry the Arancini
Heat oil in a deep pot. Fry the breaded rice balls in batches until golden brown and crispy. Drain on paper towels and sprinkle with salt.
Tips for Making Arancini Rice Balls Recipe
- Use Day-Old Rice: Day-old rice is drier and works better for forming arancini.
- Wet Your Hands: Wetting your hands helps prevent the rice from sticking when forming the balls.
- Don’t Overcrowd the Pot: Frying the arancini in batches prevents the oil temperature from dropping and ensures even cooking.
How to Serve Arancini Rice Balls
- With Marinara Sauce: Serve with warm marinara sauce for dipping.
- With Pesto: Pesto adds a fresh and herbaceous flavor that complements the arancini.
- As a Snack or Appetizer: Enjoy these arancini as a delicious snack or appetizer for parties and gatherings.
Make Ahead and Storage
Storing Leftovers
Store leftover arancini in an airtight container in the refrigerator for up to 3 days.
Freezing
You can freeze cooked arancini for up to 2 months. Reheat in the oven or air fryer.
Reheating
Reheat gently in the oven or air fryer to maintain crispiness.
FAQs
1. Can I use a different type of rice?
Yes, you can use Arborio rice or another medium-grain rice.
2. Can I bake the arancini instead of frying them?
Yes, you can bake them in a preheated oven at 400°F for 20-25 minutes, or until golden brown and crispy.
3. How can I make this recipe vegetarian?
Omit the ham or substitute it with vegetables, such as mushrooms or zucchini.
4. Can I make this recipe ahead of time?
Yes, you can prepare the rice filling and assemble the arancini ahead of time. Bread and fry them just before serving.
There you have it! A simple and delicious recipe for Arancini Rice Balls. I hope you enjoy it!
PrintArancini Rice Balls Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 24 rice balls 1x
- Category: appetizers
- Method: deep frying
- Cuisine: Italian
Description
These Arancini Rice Balls are a delicious Italian appetizer or snack. They are made with a creamy risotto-style rice filling that’s stuffed with mozzarella cheese, then breaded and fried until golden brown and crispy.
Ingredients
For the Arancini Rice Balls:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 1 cup ham, finely diced (about 3 ounces)
- 2 cups Jasmine rice, un-rinsed
- 1 cup Chardonnay (dry white wine)
- 5 cups hot chicken broth or stock
- 1 teaspoon salt, plus more to sprinkle on fried arancini
- 1 cup frozen peas, fully thawed
- 1/3 cup parsley, finely chopped
- 1 cup Parmesan cheese, shredded
- 4 ounces mozzarella cheese, cut into 24 (1/2-inch) cubes
For Breading/Frying:
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups Italian bread crumbs
- Oil for frying (vegetable, canola, or grapeseed)
Instructions
- Make rice filling: Heat olive oil and butter in a Dutch oven over medium-high heat. Sauté onion until softened and golden. Add ham and cook until golden. Stir in rice.
- Cook risotto: Pour in white wine and cook until mostly evaporated. Add hot chicken broth and salt. Cover and simmer until liquid is absorbed, about 15-17 minutes. Stir in peas, cover, and cook for 2 minutes more. Spread rice mixture on a baking sheet to cool.
- Assemble arancini: Once cooled, stir parsley and Parmesan cheese into the rice mixture. Form rice balls, stuffing each with a mozzarella cube.
- Bread arancini: Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each rice ball in flour, then egg, then breadcrumbs.
- Fry: Heat oil in a deep pot to 350°F (175°C). Fry arancini in batches until golden brown and crispy, about 3 minutes per batch.
- Serve: Drain on paper towels. Sprinkle with salt and serve warm with marinara sauce.
Notes
- Use a Dutch oven or heavy-bottomed pot with a tight-fitting lid for best results.
- Make sure the rice is completely cooled before forming the arancini.
- Fry the arancini in batches to avoid overcrowding the pot.
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
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