Arancini are crispy, golden-brown fried rice balls filled with melted cheese. They’re a delicious and satisfying Italian appetizer or snack.
Ingredients:
- For the Rice:
- 1 cup Arborio rice (risotto rice)
- 2 cups vegetable broth
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese, plus more for coating
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- For the Filling:
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- For Coating:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- For Frying:
- Vegetable oil for frying
Instructions:
- Make the Rice:
- In a medium saucepan, heat 1 tablespoon olive oil over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the rice and cook for 2 minutes, stirring constantly.
- Gradually add the hot vegetable broth to the rice, one ladleful at a time, stirring constantly, until all the broth is absorbed.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender but still slightly firm.
- Remove from heat and stir in the Parmesan cheese, parsley, salt, and pepper. Let the rice cool completely.
- Shape the Arancini:
- In a medium bowl, combine the mozzarella and Parmesan cheese for the filling.
- Line a baking sheet with parchment paper.
- Scoop out about 1/4 cup of the cooled rice and form it into a ball in your hands.
- Make a small indentation in the center of the rice ball and fill it with about 1 tablespoon of the cheese mixture.
- Close the rice around the cheese, forming a smooth ball again.
- Repeat with the remaining rice and cheese to form all the arancini.
- Bread the Arancini:
- Set up a breading station with three shallow bowls.
- In the first bowl, place the flour.
- In the second bowl, place the beaten eggs.
- In the third bowl, place the panko breadcrumbs.
- Dredge each arancini ball in the flour, then dip it in the egg, and finally coat it thoroughly in the panko breadcrumbs.
- Fry the Arancini:
- Heat about 1 inch of vegetable oil in a large skillet or deep-fryer to 350°F (175°C).
- Carefully add the arancini to the hot oil, a few at a time, and fry for 3-4 minutes per side, or until golden brown and crispy.
- Remove the arancini from the oil with a slotted spoon and drain them on paper towels.
- Serve:
- Serve the arancini warm with your favorite dipping sauce, such as marinara sauce, pesto, or aioli.
Tips:
- For extra flavor, add some saffron to the rice while it’s simmering.
- If you don’t have panko breadcrumbs, you can use regular breadcrumbs.
- You can also bake the arancini in a preheated oven at 400°F (200°C) for about 20 minutes, or until golden brown and crispy.
Enjoy your delicious homemade arancini!