How to Make Arancini | Italian Rice Balls (Arancini Recipe)

mozzarella

🥗Healthier: low-fat cheese

💰Cheaper: cheddar

Low-fat cheese reduces calories while still providing creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil adds flavor and health benefits.

meat sauce

🥗Healthier: mushroom ragout

💰Cheaper: canned tomato sauce

Mushroom ragout provides umami without meat.

Heat 2 tablespoons of extra virgin olive oil in a large, heavy pan until hot.

Add chopped onion and minced garlic, sautéing for about 5 minutes until translucent.

Add 1 cup of arborio rice to the pan, stirring until the rice turns slightly translucent.

Season the rice with 1 teaspoon of salt and black pepper, and add 2 tablespoons of parsley.

Stir in 2 tablespoons of unsalted butter and 2 cups of chicken stock, along with 2 teaspoons of tomato paste.

Bring the mixture to a gentle boil, then cover and let it simmer on low for about 25 minutes until the rice is tender.

After 25 minutes, check that the broth is absorbed and the rice has expanded, then stir in 1/2 cup of grated Parmesan cheese.

Spread the cooked risotto onto a sheet pan and let it cool for about 10 minutes.

Prepare a dredging station with three bowls: one with seasoned all-purpose flour, one with 2 whisked eggs, and one with Panko breadcrumbs.

Cut fresh mozzarella into small cubes for stuffing.

Form about 18 rice balls by taking a handful of cooled risotto, making a dent in the center, and placing a cube of mozzarella inside before shaping it into a ball.

Dredge each rice ball in flour, then dip it in the egg mixture, and finally coat it with Panko breadcrumbs.

Heat oil in a smaller saucepan over medium-high heat, aiming for about 350 degrees Fahrenheit.

Test the oil readiness by dropping in a crumb; it should bubble vigorously if ready.

Gently place the Arancini balls into the oil, frying them until golden brown, turning occasionally for even cooking.

Remove the fried Arancini and place them on a plate lined with paper towels to drain excess oil.

Serve warm, ideally right after frying, to enjoy the gooey, cheesy center.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens