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Arancini Recipe

Arancini, a traditional Italian delicacy, are savory rice balls that originated in Sicily. The name "arancini" means "little oranges" in Italian, a nod to their shape and golden-brown color after frying. These delightful treats are typically made from risotto rice, often stuffed with a variety of fillings, then coated in breadcrumbs and deep-fried to perfection.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 5 Person
Course: Appetizer
Cuisine: Italian
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 2 cups Arborio rice
  • 4 cups chicken or vegetable broth
  • 1 cup water
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley (optional)
  • Salt and pepper to taste
  • 1 cup mozzarella cheese, cut into small cubes
  • 1/2 cup cooked peas (optional)
  • 1/2 cup cooked ham or cooked ground beef (optional)
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups breadcrumbs
  • Vegetable oil or canola oil (enough for deep frying)

Equipment

  • 1 Large pot
  • 1 Medium saucepan
  • 1 Baking Sheet
  • 1 Mixing bowls:
  • 1 Slotted spoon:
  • 1 Deep frying pan or deep fryer
  • 1 Paper Towels:

Method
 

  1.  Cook the Rice :
    # In a large pot, bring the chicken or vegetable broth and water to a boil.
    # Add the Arborio rice and reduce the heat to low. Cook, stirring occasionally, until the liquid is absorbed and the rice is tender, about 18-20 minutes.
    # Stir in the grated Parmesan cheese, parsley (if using), and season with salt and pepper to taste. Let the rice cool completely.
  2.  Prepare the Filling :
    # While the rice is cooling, prepare your filling ingredients. Cut the mozzarella cheese into small cubes. If using peas and ham or ground beef, ensure they are cooked and set aside.
  3. Assemble the Arancini :
    # Once the rice is cool, take a handful of rice and flatten it in your palm.
    # Place a cube of mozzarella cheese and a small amount of peas and ham or ground beef in the center.
    # Enclose the filling by shaping the rice into a ball around it. Repeat with the remaining rice and filling.
  4. Coat the Arancini :
    # Set up a coating station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
    # Roll each rice ball first in the flour, then dip in the beaten eggs, and finally coat with breadcrumbs. Ensure each ball is evenly coated.
  5. Fry the Arancini :
    # Heat the vegetable oil in a deep frying pan or deep fryer to 350°F (175°C).
    # Fry the arancini in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
    # Use a slotted spoon to transfer the fried arancini to a paper towel-lined baking sheet to drain excess oil.
  6. Serve :
    # Serve the arancini hot with a side of marinara sauce for dipping, if desired.
    # Enjoy your delicious homemade arancini!