Classic Arancini

Classic Arancini (Italian Rice Balls)

Ingredients

For the Risotto Base:

• 2 cups Arborio rice

  • A short-grain rice perfect for a creamy, starchy base.

• 4 cups chicken or vegetable broth (warmed)

  • Adds deep flavor and helps cook the rice evenly.

• 1/2 cup white wine (optional)

  • Enhances the risotto with a subtle acidity.

• 1 small onion (finely chopped)

  • Adds a mild sweetness and depth.

• 2 cloves garlic (minced)

  • Brings aromatic warmth.

• 2 tbsp butter

  • Adds richness to the risotto.

• 1/2 cup grated Parmesan cheese

  • Provides a salty, nutty flavor.

• Salt & black pepper (to taste)

For the Filling:

• 4 oz mozzarella cheese (cubed)

  • Creates a gooey, cheesy center.

• 1/4 cup cooked ground beef or peas (optional)

  • Adds heartiness and traditional Sicilian flavor.

For Breading & Frying:

• 1 cup all-purpose flour

  • Helps the egg stick to the rice balls.

• 2 large eggs (beaten)

  • Creates a sticky coating for the breadcrumbs.

• 1 1/2 cups breadcrumbs (Panko or Italian-style)

  • Adds a crispy, golden-brown crunch.

• 2 cups vegetable oil (for frying)

  • Used for deep-frying to achieve a crisp exterior.

Optional Additions:

• 1 tbsp chopped parsley (for freshness)

• 1/4 tsp red pepper flakes (for a subtle heat)

• Marinara sauce (for dipping)

Step-by-Step Guide

1. Cook the Risotto:

   • Heat a large pan over medium heat and melt 1 tbsp butter.

   • Sauté the onion until translucent, about 3 minutes.

   • Add garlic and cook for 30 seconds.

   • Stir in Arborio rice and toast for 1-2 minutes.

   • Pour in white wine (if using) and cook until absorbed.

   • Gradually add warm broth, one ladle at a time, stirring constantly until the rice is creamy and tender (about 20 minutes).

   • Stir in Parmesan cheese, 1 tbsp butter, salt, and pepper. Let cool completely.

2. Form the Arancini Balls:

   • Scoop 2 tbsp of cooled risotto and flatten it in your hand.

   • Place a cube of mozzarella (and optional filling) in the center.

   • Enclose the filling and roll into a ball. Repeat with the remaining risotto.

3. Coat the Arancini:

   • Roll each ball in flour, then dip in beaten eggs, and coat with breadcrumbs.

   • Press breadcrumbs gently to ensure an even crust.

4. Fry Until Golden:

   • Heat vegetable oil in a deep pan to 350°F (175°C).

   • Fry arancini in batches for 3-4 minutes, turning occasionally until golden brown.

   • Transfer to a paper towel-lined plate to drain excess oil.

5. Serve & Enjoy:

   • Serve warm with marinara sauce or a side of fresh salad.

   • Garnish with chopped parsley and extra Parmesan.

Nutritional Benefits of the Dish

• Creamy Yet Crispy: A satisfying contrast of textures.

• High-Protein Filling: Mozzarella and optional beef add protein.

• Perfect Party Snack: Great for appetizers, finger food, or a side dish.

• Versatile & Customizable: Swap fillings like mushrooms, ham, or ricotta.

Enjoy your Classic Arancini—a crispy, cheesy Italian delight!

Image by Timolina on Freekpik.com