Italian Rice Balls
Add a touch of Italian culinary magic to your table with these irresistibly crispy and cheesy Italian Rice Balls, also known as arancini. Made with creamy Arborio rice simmered in chicken or vegetable stock, these golden bites are artfully stuffed with gooey mozzarella cheese and elevated with the nutty richness of Parmesan and fresh parsley. A classic breading technique ensures maximum crunch, sealing in all the cheesy goodness with a perfectly golden crust. These indulgent appetizers are deep-fried to perfection, offering a delightful contrast between their crispy exterior and creamy, savory filling. Ideal for parties or as a hearty snack, serve these rice balls with marinara sauce for a traditional Italian touch. With simple ingredients and bold flavors, this recipe promises to deliver a crowd-pleasing dish that’s as comforting as it is gourmet.
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Recipe Information
Ingredients
- 2 cups Arborio rice
- 4 cups Chicken or vegetable stock
- 1 cup Grated Parmesan cheese
- 3 ounces Mozzarella cheese, cubed
- 2 Large eggs
- 2 cups Plain breadcrumbs
- 1 cup All-purpose flour
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Vegetable oil (for frying)
Instructions
In a medium saucepan, bring the stock to a boil. Add the Arborio rice and reduce the heat to low. Simmer, stirring occasionally, until the rice is tender and the liquid is absorbed, about 18-20 minutes. Allow the rice to cool completely.
Once the rice has cooled, stir in the grated Parmesan cheese, one beaten egg, parsley, salt, and pepper. Mix well.
Take a small handful of the rice mixture (about 2 tablespoons) and form it into a ball. Press a cube of mozzarella cheese into the center and reshape the rice around it to form a ball. Repeat with the remaining rice and cheese.
Set up a breading station with three separate shallow bowls: one with the flour, one with the second beaten egg, and one with the breadcrumbs.
Roll each rice ball in the flour, then dip it into the beaten egg, and finally coat it in breadcrumbs. Place the breaded rice balls on a baking sheet and refrigerate for 15-20 minutes to firm up.
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Fry the rice balls in batches, turning occasionally, until they are golden brown and crispy on all sides, about 3-4 minutes per batch.
Use a slotted spoon to transfer the fried rice balls to a plate lined with paper towels to drain excess oil.
Serve warm, with marinara sauce for dipping if desired. Enjoy your homemade Italian rice balls!
Nutrition Facts
Calories |
10360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1014.2 g | 1300% | |
| Saturated Fat | 168.2 g | 841% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 9607 mg | 418% | |
| Total Carbohydrate | 296.2 g | 108% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 19.3 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1898 mg | 146% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1101 mg | 23% | |
*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.
