Italian Arancini
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Baking sheet
- 1 large mixing bowl
- 3 Small bowls
- 1 slotted spoon
- 1 Skillet or deep fryer
- 1 Wooden spoon or spatula
- 1 Paper towel-lined plate
Ingredients
- 1 cup Arborio rice
- 2 cups water
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup mozzarella cheese diced
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup breadcrumbs
- Vegetable oil for frying
Instructions
- In a large pot, combine Arborio rice, water, and chicken broth, then bring to a boil.
- Reduce the heat to low, cover, and simmer until the rice is tender and liquid is absorbed, about 18-20 minutes.
- Remove the pot from heat and stir in Parmesan cheese, butter, salt, and black pepper.
- Let the rice mixture cool slightly, then form it into 12 small balls.
- Make a small indentation in each ball and place a cube of mozzarella in the center, then reform the ball around the cheese.
- In separate bowls, place flour, beaten eggs, and breadcrumbs.
- Roll each rice ball in flour, dip in beaten egg, and coat with breadcrumbs.
- Heat vegetable oil in a skillet or deep fryer to 350°F (175°C).
- Fry the arancini in batches until golden brown, about 3-4 minutes per batch.
- Use a slotted spoon to transfer cooked arancini to a paper towel-lined plate to drain.
- Allow the arancini to rest for 5 minutes before serving.
Notes
To ensure your arancini are perfectly crispy, make sure the oil is at the right temperature before frying; too cool and they will absorb oil, too hot and they may burn. Additionally, using cold, leftover risotto can make shaping the rice balls easier and helps the arancini hold together better during frying.
Tried this recipe?Let us know how it was!