Classic Italian Arancini Balls
Discover the irresistible charm of Classic Italian Arancini Balls, a traditional Sicilian delight that combines creamy Arborio rice, melty mozzarella centers, and a crispy golden breadcrumb coating. These savory rice balls are perfectly seasoned with Parmesan cheese, garlic, and a hint of white wine, with the added sweetness of peas for balance. Fried to perfection, each bite offers a delightful contrast of textures—crispy on the outside and cheesy, gooey goodness on the inside. Ideal as an appetizer, snack, or even a main dish, these arancini are a crowd-pleaser for any occasion. Serve them warm, possibly with a side of marinara sauce for dipping, and experience a taste of authentic Italian comfort food. Perfect for dinner parties or a cozy meal at home, these homemade arancini provide the ultimate indulgence.
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Recipe Information
Ingredients
- 200 grams Arborio rice
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 units Garlic cloves, minced
- 100 milliliters Dry white wine
- 700 milliliters Chicken or vegetable broth
- 50 grams Parmesan cheese, grated
- 125 grams Mozzarella cheese, cubed
- 50 grams Frozen peas, thawed
- 2 units Eggs, beaten
- 100 grams All-purpose flour
- 150 grams Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters Vegetable oil, for frying
Instructions
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the Arborio rice to the saucepan and stir to coat with the oil, cooking for about 2 minutes until the rice is lightly toasted.
Pour in the white wine and simmer, stirring constantly, until absorbed by the rice.
Gradually add the chicken or vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process until the rice is al dente and creamy, about 20 minutes.
Remove the saucepan from heat. Stir in the grated Parmesan cheese, salt, black pepper, and thawed peas. Let this mixture cool completely.
Once cooled, take a tablespoon of the rice mixture and form a small ball around a cube of mozzarella cheese, ensuring the mozzarella is completely enclosed.
Prepare three separate bowls: one with the beaten eggs, one with flour, and one with breadcrumbs.
Roll each rice ball first in the flour, shaking off any excess, then dip in the beaten eggs, and finally coat in breadcrumbs.
Heat the vegetable oil in a deep pan or fryer to 180°C (350°F). Carefully fry the arancini balls in batches until golden brown and crispy on all sides, about 3 to 4 minutes per batch.
Remove the arancini with a slotted spoon and drain on paper towels. Serve warm and enjoy!
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 26.3 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1848 mg | 80% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.6 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 368 mg | 28% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 309 mg | 7% | |
*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.
