Give your risotto an Italian makeover with these delightful arancini!
This Sicilian favorite features golden-fried rice balls filled with gooey mozzarella, savory ham, and sweet peas.
Crispy on the outside and creamy on the inside, they’re irresistible.
Do yourself a favor and make a double batch. These golden morsels disappear in a flash!
Why You’ll Love This Arancini
Culinary Adventure: You get to experience an authentic taste of Sicily right from your kitchen, no plane ticket required!
Versatile: They’re perfect for any occasion. serve them at dinner parties, holidays, happy hours, casual gatherings, you name it.
Taste Sensation: Talk about flavor and texture! The crispy exterior gives way to a creamy, gooey center, creating a comfort food experience.
Make-Ahead: You can prepare these rice balls in advance. Simply refrigerate or freeze until you’re ready to serve.
Ingredients
- Arborio Rice: The key to creamy, dreamy risotto. It’s the foundation for these fried rice balls.
- Extra Virgin Olive Oil and Vegetable Oil: EVOO is used for sauteing, and vegetable oil is used for frying.
- Yellow Onion and Garlic Cloves: Finely chopped onion and minced garlic infuse the rice with savory depth.
- Dry White Wine: Simmering the rice with wine adds complexity and a hint of acidity.
- Low-Sodium Chicken Broth: The secret to flavorful risotto. It creates a creamy consistency without overwhelming the other ingredients.
- Salt and Black Pepper: Seasoning essentials! They enhance all the wonderful flavors.
- Unsalted Butter: It adds a luxurious richness to the risotto.
- Parmesan Cheese: Freshly grated Parmesan melts into the risotto, providing a nutty, salty flavor boost.
- Mozzarella Cheese, Frozen Peas, Diced Ham, or Prosciutto: These ingredients create a delightful surprise inside.
- All-Purpose Flour, Large Eggs, Italian-Style Breadcrumbs: Use flour for dredging, beaten eggs for binding, and breadcrumbs for a crunchy, golden-brown finish.
How to Make Arancini
Arancini are a labor of love, but trust me, it’s so worth it!
1. Cook. Heat the olive oil in a large saucepan. Add the onion and garlic. Cook for about 5 minutes. Add the Arborio rice. Toast for 1-2 minutes. Pour in the white wine. Simmer until mostly absorbed.
2. Add. Pour in warm chicken broth 1/2 cup at a time. Stir and allow each addition to absorb before adding more, about 20 minutes. Season with salt and pepper. Stir in the butter and Parmesan cheese. Spread the risotto on a baking sheet and let cool.
3. Form. Mix the peas and diced ham or prosciutto with the risotto. Scoop about 1/4 cup of the risotto into your hand. Press a mozzarella cube into the center and form into a ball. Repeat.
4. Coat. Set up 3 shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each rice ball in flour, dip in the egg, and then roll in the breadcrumbs. Place on a baking sheet and refrigerate for 30 minutes.
5. Fry. In a heavy pot, heat vegetable oil to 350°F. Fry the rice balls in batches for about 3-4 minutes. Drain on a paper towel-lined plate and sprinkle with a little salt.
6. Serve. Serve hot.
Tips for the Best Arancini
Arancini can be intimidating at first. But fret not! These tips will help.
- Be consistent. Ensure your risotto has a creamy, slightly loose consistency before cooling. This will make it easier to shape the arancini.
- Get your hands wet. When shaping the arancini, wet your hands with water to prevent the rice from sticking.
- Don’t overstuff! I know it’s tempting, but don’t overstuff the arancini! If you do, they may fall apart when frying.
- Try a breading trick. Use one hand for dipping in flour and breadcrumbs and the other for the egg wash to minimize mess.
- Take a temp check. Be sure to keep an eye on the oil temp. You want to maintain a temperature of 350°F for proper cooking.
- Vary up the filling. Try different fillings like meat ragù, mushrooms, or pesto. You could also use just mozzarella and peas for a vegetarian version.
- Get dipping. For a flavor boost, add a dipping sauce. Serve with warm marinara sauce, Alfredo sauce, pesto, or even ranch dressing.
How to Store
Whether you’re serving them as an appetizer or enjoying them as a snack, arancini stores well. So, you can keep leftovers on hand or meal prep!
To Store: Place cooled leftovers in an air-tight container lined with paper towels. Refrigerate for up to 3 days.
To Freeze: For uncooked arancini, arrange breaded balls on a baking sheet and freeze until solid. Transfer to a freezer bag and freeze for up to 3 months. For cooked arancini, cool completely, then freeze in a single layer and transfer to an airtight container. Freeze for 1-2 months.
To Reheat: Reheat in a preheated oven at 350°F for 10-15 minutes until heated through. Or, reheat in an air fryer at 350°F for 3-5 minutes for a crispier result.
Arancini
16
servings1
hour5
minutes12
minutes201
With savory rice, melty cheese, and a crunchy shell, these arancini are an irresistible Italian appetizer or snack. The combination of flavors and textures is simply divine!
Ingredients
- Risotto:
2 tablespoons extra virgin olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
4 cups low-sodium chicken broth, kept warm
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
- Filling:
4 ounces mozzarella cheese, cut into 1/2-inch cubes
1/2 cup frozen peas, thawed
1/2 cup diced ham or prosciutto
- Coating:
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups Italian-style breadcrumbs
Vegetable oil, for frying
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes. Add the Arborio rice and toast for 1-2 minutes until slightly translucent. Pour in the white wine and simmer until mostly absorbed.
- Gradually add the warm chicken broth, 1/2 cup at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until the rice is tender and creamy, about 20 minutes total. Season with salt and pepper. Stir in the butter and Parmesan cheese. Spread the risotto evenly on a baking sheet and cool completely to room temperature.
- Once the risotto is cool, mix in the thawed peas and diced ham or prosciutto. Scoop about 1/4 cup of the risotto into your hand. Press a mozzarella cube into the center and mold the risotto around it to form a ball. Repeat with the remaining risotto and filling.
- Set up 3 shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each rice ball in flour, dip in the egg, and then roll in the breadcrumbs to coat. Place the coated arancini on a baking sheet and refrigerate for 30 minutes to help them hold their shape.
- Heat 2-3 inches of vegetable oil in a heavy pot over medium-high heat until it reaches 350°F. Using a thermometer is recommended for accuracy. Fry the rice balls in batches until golden brown and crisp, about 3-4 minutes. Drain on a paper towel-lined plate and sprinkle with a little salt.
- Serve hot with warm marinara sauce for dipping. Enjoy!
