How to Make Arancini

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: string cheese

Part-skim mozzarella reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

bread crumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Panko provides a lighter texture.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and suitable for vegetarians.

In a medium pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter.

Add 1 cup of finely chopped onion and a pinch of salt, sauté for 4 minutes until translucent.

Stir in 2 minced garlic cloves and cook for 1 minute.

Add 1.5 cups of arborio rice and stir for 1 minute.

Pour in 0.5 cup of white wine and cook until half absorbed, about 30 seconds.

Gradually add 4 cups of chicken broth, season with black pepper, and bring to a boil.

Cover and cook for 20 minutes until all liquid is absorbed.

Reduce heat to low, stir in 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, and 0.5 cup of grated parmesan cheese.

Spread the rice onto a tray to cool quickly, optionally in the freezer for 30 minutes.

Once cooled, transfer rice to a bowl for easier scooping.

Prepare breading station with bread crumbs, 3 eggs, and 1 cup of flour.

Scoop rice with a quarter cup, flatten it, place a cube of mozzarella in the center, and roll into a ball.

Dredge the rice ball in flour, dip in beaten eggs, and coat in bread crumbs.

Place breaded balls on a tray.

Heat oil in a deep pan to 350 degrees Fahrenheit.

Fry the balls for 3 minutes on one side, flip with a skewer, and fry for another 3 minutes until golden brown.

Drain on paper towels and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens