Arancini
Crispy, golden, and irresistibly cheesy, Arancini are the ultimate Italian comfort food that's perfect as an appetizer, snack, or party favorite. These deep-fried rice balls feature creamy Arborio rice combined with Parmesan, perfectly seasoned, and stuffed with gooey mozzarella at the center. Each bite offers a delectable contrast between the crunchy breadcrumb coating and the creamy, cheesy interior. Made with a classic risotto base and fried to perfection, this recipe offers foolproof steps to create an authentic Italian treat. Serve them hot with marinara sauce for dipping or a sprinkle of additional Parmesan for an extra touch of indulgence. Whether you're hosting a dinner party or looking for a satisfying snack, this Arancini recipe is a showstopper that will impress every guest! Popular keywords: Arancini recipe, Italian appetizer, fried rice balls, creamy risotto, party snacks, cheesy filling.
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Recipe Information
Ingredients
- 300 grams Arborio rice
- 1 liter Chicken or vegetable stock
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 50 grams Parmesan cheese, grated
- 150 grams Mozzarella, diced into 1 cm cubes
- 100 grams All-purpose flour
- 2 Eggs, beaten
- 200 grams Breadcrumbs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 liter Vegetable oil, for frying
Instructions
Start by preparing the risotto. In a saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute.
Add the Arborio rice to the pan, stirring to coat the grains in the oil. Toast the rice for about 2 minutes until slightly aromatic.
Gradually add the stock, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is cooked and creamy, about 18-20 minutes.
Once the risotto is done, stir in the grated Parmesan cheese, salt, and black pepper. Remove from heat and allow the risotto to cool completely.
To form the arancini, take a tablespoon-sized amount of the cooled risotto in your hand, flatten it slightly, and place a cube of mozzarella in the center. Enclose the rice around the cheese to form a ball. Repeat with the remaining risotto and cheese.
Set up a breading station with the flour in one bowl, beaten eggs in a second bowl, and breadcrumbs in a third bowl.
Roll each rice ball in flour, dip it in the beaten eggs, and then coat it in breadcrumbs. Ensure each ball is thoroughly coated.
In a large pot, heat the vegetable oil to 350°F (175°C). Gently lower the arancini into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes each.
Remove the fried arancini with a slotted spoon and drain on paper towels.
Serve the arancini hot, optionally with marinara sauce or a sprinkle of extra Parmesan cheese on top.
Nutrition Facts
Calories |
10750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1010.0 g | 1295% | |
| Saturated Fat | 169.2 g | 846% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 11101 mg | 483% | |
| Total Carbohydrate | 343.0 g | 125% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 27.0 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1593 mg | 123% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 847 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
