My guys LOVE these little spheres of rice-y love.
Here is the third post sharing my boys’ eleven favorite recipes in my series “Survey Says!”
Arancini is an Italian name for risotto balls. There are many variations for stuffing them including peas and pancetta. But I prefer to keep it simple by stuffing with mozzarella only.
And yes, I know. I deep fry them. But it is so worth it, and it is a special treat. Live a little.
ARANCINI Italian Rice Balls
What you need:
- One cup of risotto*
- One medium onion, minced
- Four cups of chicken stock
- One-quarter pound mozzarella cubed
- One egg, beaten
- One cup of plain panko bread crumbs
- Approximately four cups of canola or vegetable oil
*For best results, use risotto which has completely cooled (leftover is even better.) If you do not make the risotto ahead of time them, add a generous amount of grated Parmigiano cheese to it once cooked which helps it to bind.
What to do:
- Heat two tablespoons of olive oil in a saute pan and add the onions.
- Cook them until they are translucent (about 3 minutes.)
- Cook the risotto according to the package and add the onions. (I always cook my risotto in chicken stock because it adds a richer flavor.)
- Shape the risotto into a two and a half-inch diameter ball.
- Press a hole in the middle with your thumb and place a few cubes of mozzarella cheese inside.
- Reshape rice ball until mozzarella is fully enclosed.
- Roll each rice ball into beaten egg and coat evenly with breadcrumbs.
- Cook in batches in a deep fryer at 365 degrees for about five minutes. Be careful not to overcrowd them.
- Once removed, place the arancini on paper towels to absorb any excess oil. Serve hot or at room temperature. Serving suggestion: Serve with marinara sauce and parmesan cheese. Also, these are the first nibbles to disappear at a cocktail party! (make them smaller so that they are bite-sized.)
- (yields approximately 15-18 rice balls)