My Family's Arancini (Rice Balls) Recipe | Chef Jean-Pierre

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Ricotta is less expensive and still provides creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino offers similar flavor at a lower cost.

meat sauce

🥗Healthier: vegetable sauce

💰Cheaper: canned tomato sauce

Canned sauce is budget-friendly and can be made vegetarian.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Crushed crackers are a cost-effective alternative.

Cook 2 cups of arborio rice like normal rice, not using the traditional risotto method.

Add a little butter to coat the rice once cooked.

Season the rice with salt and pepper to taste.

Add 2 1/2 cups of chicken stock to the rice and bring to a boil.

Cover the pot and reduce heat to low, cooking for about 15 minutes until rice is al dente.

Once cooked, mix in Parmesan cheese while the rice is still hot to allow it to melt.

Spread the rice out to cool for about 10-15 minutes, then refrigerate until cold.

Prepare the filling by using bolognese sauce and mozzarella cheese.

Shape the cold rice into balls, using hands or a gadget for shaping.

If using hands, create a hole in the rice ball, fill with bolognese and mozzarella, then close the ball.

If using a shaping gadget, pack the rice into the gadget, add filling, and press to form a ball.

Check the oil temperature, ensuring it is around 365°F before frying.

Fry the rice balls until golden brown, then remove and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens