Arancini Rice Balls

Arancini, the beloved Italian rice balls, have a rich history that intertwines with the culinary traditions of Sicily. These delightful bites, often filled with a creamy center of cheese, meat, or vegetables, are a testament to the resourcefulness of Italian cooks who transformed leftover risotto into a delicious appetizer. Their name, derived from the Italian word for “orange,” reflects their golden-brown hue, reminiscent of the citrus fruit. As you bite into a perfectly cooked arancini, the crisp exterior gives way to a luscious interior, creating a symphony of textures and flavors that embody the essence of Italian comfort food.

Dive into the world of authentic Italian cuisine with this delightful recipe for crispy golden arancini, the perfect bite-sized treats hailing from Sicily. Filled with creamy cheese, savory meats, or fresh vegetables, these rice balls transform leftover risotto into a culinary masterpiece. This article provides a detailed guide on making arancini from scratch, emphasizing the importance of quality ingredients and cooking techniques. Enjoy impressing your family and friends with these delicious homemade delights!

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Ingredients

2 cups Arborio rice

4 cups vegetable broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup grated Parmesan cheese

1 cup mozzarella cheese, cut into small cubes

1/2 cup frozen peas

1/4 cup fresh parsley, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup all-purpose flour

2 large eggs, beaten

2 cups breadcrumbs (preferably Italian-style)

Vegetable oil (for frying)

Instructions

Cook the Rice: In a large saucepan, bring the vegetable broth to a boil. Stir in the Arborio rice, salt, and black pepper. Reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and creamy. Remove from heat and let it cool.

Prepare the Filling: While the rice is cooling, heat a tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 5 minutes. Add the peas and cook for an additional 2 minutes.

Combine Ingredients: In a large bowl, combine the cooled rice, sautéed onion and garlic mixture, Parmesan cheese, mozzarella cubes, and chopped parsley. Mix well until all ingredients are thoroughly combined. Taste and adjust seasoning if necessary.

Form the Balls: With wet hands, take about 2 tablespoons of the rice mixture and flatten it slightly in your palm. Place a teaspoon of the filling in the center, then mold the rice around it to form a ball. Repeat until all mixture is used.

Prepare for Frying: Set up a breading station with three shallow dishes: one with flour, one with the beaten eggs, and the last with breadcrumbs. Roll each rice ball first in flour, then dip in the beaten eggs, and finally coat in breadcrumbs. Make sure the balls are well-coated.

Fry the Arancini: In a deep skillet, heat vegetable oil over medium heat until it shimmers (around 350°F or 175°C). Carefully add the rice balls in batches, frying them until golden brown and crispy, about 3-4 minutes on each side. Use a slotted spoon to remove the balls and drain them on paper towels.

Serve: Enjoy the arancini warm with a side of marinara sauce for dipping or sprinkle with more parsley and Parmesan for an extra touch!

Prep Time, Total Time, Servings: 30 minutes | 1 hour | Makes about 20 arancini balls