Arancini Rice Balls

Arancini, the beloved rice balls of Italian cuisine, encapsulate the rich flavors and culinary artistry that Italy is renowned for. Originating from Sicily, these delightful bites have become a staple not just in Italian households but also in restaurants worldwide. Arancini are typically made from leftover risotto, cleverly transformed into golden, crispy balls that are often stuffed with a variety of fillings. Their sumptuous taste and satisfying texture make them a popular comfort food, appealing to both young and old.

Indulge in the delightful world of Arancini, the golden rice balls from Italy that bring comfort and joy to any table. Made from creamy Arborio rice, these crispy bites are stuffed with rich fillings like cheese, peas, or meat, offering a perfect blend of textures and flavors. Originating in Sicily, Arancini have become a beloved staple in Italian cuisine, ideal for appetizers or festive gatherings. Discover how to make your own with this easy step-by-step recipe that celebrates Italian culinary artistry.

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Ingredients

2 cups Arborio rice

4 cups vegetable broth

1 medium onion, finely chopped

3 cloves garlic, minced

1/2 cup dry white wine

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 cup cooked peas (fresh or frozen)

1/2 cup all-purpose flour

2 large eggs, beaten

1 1/2 cups breadcrumbs (preferably Italian-style)

Salt and pepper to taste

Olive oil for frying

Instructions

Cook the Rice: In a medium saucepan, bring the vegetable broth to a boil. Stir in Arborio rice, reduce heat to low, and cover. Cook for about 18-20 minutes until rice is tender and creamy. Remove from heat and let it cool.

Sauté Onions and Garlic: In a large skillet, heat a tablespoon of olive oil over medium heat. Add chopped onions and cook until translucent. Stir in minced garlic for the last minute, being careful not to burn it.

Combine Ingredients: Add the cooked Arborio rice to the skillet with onions and garlic. Pour in the white wine, and mix well until the wine evaporates. Stir in Parmesan cheese, shredded mozzarella, and cooked peas. Season with salt and pepper to taste. Allow the mixture to cool, then refrigerate for at least 1 hour.

Shape the Balls: Once the rice mixture has cooled, use your hands to take a portion of the mixture (about 2 tablespoons) and shape it into a round ball. Repeat until all mixture is formed into balls.

Prepare for Frying: Set up a breading station with three shallow dishes: one with flour, the second with beaten eggs, and the third with breadcrumbs. Roll each rice ball in flour, dip it in eggs, and then coat it with breadcrumbs.

Fry the Arancini: In a deep skillet or pot, heat about 2 inches of olive oil over medium heat. Fry the rice balls in batches until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

Serve: Serve warm with marinara sauce for dipping. Enjoy the crispy exterior and the cheesy, flavorful interior with family and friends!

Prep Time, Total Time, Servings: 30 minutes | 1 hour 20 minutes | 20 arancini balls