Description
Arancini di Riso feature crispy breaded rice balls with creamy centers. These classic bites deliver rich flavor and satisfying crunch.
Ingredients
Scale
Main Ingredients:
- 350g Arborio rice
- 200g beef mince
- 50g mozzarella cheese
- 100ml tomato passata
Cooking Base:
- 1 small onion, finely chopped
- ½ small onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 50g frozen peas
- Salt and freshly ground black pepper to taste
- Salt and freshly ground black pepper to taste
Binding and Coating:
- 100g all-purpose flour
- 2 large eggs, beaten
- 200g dried breadcrumbs
- 50g grated Parmesan cheese
- 50g butter
- 100ml dry white wine
- 1.5 liters hot vegetable or chicken broth, plus extra as needed
- Vegetable oil, for deep frying
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Sauté the finely chopped onion until translucent, about 5-7 minutes.
- Add 350g Arborio rice and toast for 2-3 minutes, stirring constantly to prevent burning.
- Pour in 100ml dry white wine and stir until the liquid is completely absorbed by the rice.
- Gradually add 1.5 liters hot vegetable broth, one ladleful at a time. Stir constantly and wait for each addition to be absorbed before adding more.
- Cook the risotto for 18-20 minutes, ensuring the rice remains al dente. Remove from heat.
- Fold in 50g grated Parmesan cheese and 50g butter. Season with salt and pepper to taste.
- Spread the risotto on a baking sheet and let it cool completely to room temperature.
- In a separate pan, brown 200g beef mince over medium heat, breaking it into small pieces.
- Add ½ finely chopped onion and 1 minced garlic clove to the meat. Cook for 5 minutes.
- Pour 100ml tomato passata into the pan. Season with salt and pepper. Simmer for 15-20 minutes until the sauce thickens.
- Stir 50g frozen peas into the meat sauce. Cook for an additional 5 minutes.
- Let the meat filling cool completely at room temperature.
- Prepare three shallow dishes: one with 100g flour, one with 2 beaten eggs, and one with 200g breadcrumbs.
- Take 2-3 tablespoons of cooled risotto and flatten it in your palm. Create a small well in the center.
- Spoon 1-2 teaspoons of meat filling and a few cubes of 50g mozzarella into the well.
- Carefully fold the risotto edges over the filling, forming a smooth, round ball.
- Roll each arancini first in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
- Place the breaded arancini on a parchment-lined baking sheet. Refrigerate for 30 minutes.
- Heat vegetable oil in a deep fryer to 350F (175C).
- Gently lower arancini into the hot oil, cooking 3-5 minutes per side until golden brown.
- Remove with a slotted spoon and drain on a paper towel-lined wire rack.
- Serve the arancini immediately while hot and crispy.
Notes
- Work slowly and carefully when forming the rice balls to ensure the filling stays completely sealed inside.
- Chilling the Arancini before frying helps them maintain their shape and creates a crispier exterior.
- For a lighter version, bake the Arancini at 400F for 20-25 minutes instead of deep-frying, turning halfway through.
- Make extra filling and risotto to create variations like vegetarian versions with roasted vegetables or different cheese combinations.
- Prep Time: 50-60 minutes
- Cook Time: 40-50 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 545 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 110 mg