arancini (fried Italian rice balls)
Crispy arancini (Italian rice balls) are the most delicious snack! Make a luscious parmesan risotto, stuff it with smoked mozzarella, and fry to golden brown perfection!
- Prep Time: 30 minutes + 3 hours chill time
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 15
- Category: Appetizer
- Method: Deep fry
- Cuisine: Italian
Ingredients
- 4- 5 cups low-sodium chicken stock
- 4 tbsp unsalted butter
- 1 small onion, finely diced
- kosher salt
- freshly ground black pepper
- 1 1/2 cups arborio rice
- 1 cup dry white wine
- 1 cup grated parmesan
- 4 oz smoked mozzarella, cut into 1/2-inch cubes
- 1 cup all-purpose flour
- 3 eggs, beaten
- 1 1/2 cups dried breadcrumbs
- vegetable oil, for frying
- marinara sauce, for serving
Instructions
- Heat stock in a small saucepan over medium-low heat. Keep hot, but not simmering.
- Melt butter in a large pot over medium heat. Add onion, season with salt and pepper, and cook until soft and translucent, 8- 10 minutes.
- Add rice and cook, stirring, until edges of rice grains are translucent, about 3 minutes. Stir in wine, bring to a simmer, and cook, stirring constantly, until liquid is fully absorbed.
- Add a ladleful of hot broth and stir until the liquid is fully absorbed. Repeat adding broth in 1 cup increments, stirring frequently and simmering gently, until rice is al dente (you may not need all of the broth) and risotto is thick, 20- 25 minutes. Stir in parmesan.
- Spread out risotto in an even layer on a baking sheet and let cool. Cover loosely with plastic wrap and chill at least 2 hours until cold and firm.
- Line another baking sheet with parchment paper. Place ¼ cup of cooled risotto in your hand and put a piece of mozzarella into the center. Squeeze rice closed around it, shape into a ball, and roll until smooth. Place on the prepared baking sheet and repeat with remaining rice and mozzarella. Freeze balls for at least 1 hour but preferably overnight.
- Place flour, eggs, and breadcrumbs in 3 separate bowls. To bread arancini, coat one ball in flour and tap off excess. Coat in eggs, letting excess drip off, then roll in breadcrumbs and press gently to adhere. Transfer to a parchment paper lined baking sheet and repeat breading remaining arancini. Chill while you heat oil.
- Heat 2-inches of oil in a large, heavy-bottomed pot over medium heat to 360°F.
- Fry a few arancini at time, turning occasionally to brown evenly, until golden and crispy, 5- 7 minutes (add aew extra minutes if arancini were previously frozen).
- Drain on a paper towel-lined plate and sprinkle with salt. Let oil return to 360°F before repeating with remaining arancini. Serve hot with marinara sauce
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 193
- Sugar: 0.7g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 4.6g
- Unsaturated Fat: 6.8g
- Trans Fat: 0.2g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 6.1g
- Cholesterol: 57mg
Find it online: https://www.withspice.com/blog/arancini/