Description
Arancini brings Italian street food magic straight to your kitchen, turning leftover risotto into crispy golden rice balls packed with cheesy goodness. Stuffed with gooey mozzarella and coated in seasoned breadcrumbs, these little treasures make snack time feel like a mini celebration from Sicily.
Ingredients
Scale
Primary Ingredients:
- 1 cup Arborio rice
- 2 ½ cups chicken stock
- 4 ounces mozzarella cheese
- 2 ounces ham
- 2 large eggs
Supporting Ingredients:
- 1 tablespoon olive oil
- 1 small onion
- 1 clove garlic
- ½ cup dry white wine
- ½ cup frozen green peas
- Salt and pepper
Coating Ingredients:
- ½ cup all-purpose flour
- 1 cup dry bread crumbs
- 1 tablespoon milk
- ½ cup Parmesan cheese
- 1 quart vegetable oil
Instructions
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Sauté 1 finely chopped small onion and 1 crushed garlic clove until softened, about 3 minutes.
- Add 1 cup Arborio rice and toast for 2 minutes, stirring constantly to prevent burning.
- Pour ½ cup dry white wine into the rice and stir until the liquid completely evaporates.
- Gradually add 2 ½ cups boiling chicken stock, ⅓ cup at a time. Stir constantly and wait for each addition to absorb before adding more liquid.
- Mix in ½ cup frozen green peas, 2 ounces chopped ham, salt, and pepper after all stock is absorbed.
- Remove risotto from heat and fold in ½ cup Parmesan cheese. Transfer to a bowl and let cool for 15 minutes.
- Beat 1 large egg and gently stir into the cooled risotto mixture.
- Prepare three shallow dishes: one with ½ cup flour, another with 1 beaten egg mixed with 1 tablespoon milk, and the third with 1 cup bread crumbs.
- Scoop 2 tablespoons of risotto and shape into a compact ball.
- Create a small indentation in each rice ball and insert a ¾-inch mozzarella cheese cube. Seal the cheese inside by reshaping the ball.
- Roll each ball first in flour, then dip in egg mixture, and finally coat completely with bread crumbs.
- Heat 1 quart vegetable oil in a deep fryer or large saucepan to exactly 350°F.
- Carefully lower 4-5 rice balls into hot oil. Fry for 3-4 minutes, turning occasionally until golden brown and crispy.
- Transfer fried arancini to a paper towel-lined plate to drain excess oil. Keep warm in a 200°F oven while frying remaining batches.
Notes
- Risotto texture matters most, so stir constantly and add stock gradually to create creamy, tender rice that holds together perfectly.
- Chilling the risotto before forming balls helps them maintain shape and prevents falling apart during frying.
- Ensure oil temperature stays consistent at 350°F for crispy, golden exterior without greasy or undercooked centers.
- For gluten-free version, swap regular flour and breadcrumbs with gluten-free alternatives like almond flour and gluten-free panko.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 423 kcal
- Sugar: 2 g
- Sodium: 670 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 125 mg