Arancini (Italian Rice Balls) Recipe
π½οΈ Recipe Overview:
- Name: Arancini (Italian Rice Balls)
- Description: Indulge in the exquisite taste of homemade Arancini, crispy on the outside with a flavorful rice and cheese filling, perfect for a delightful snack or appetizer.
- Cook Time: 4 minutes
- Prep Time: 20 minutes
- Total Time: 24 minutes
- Recipe Category: White Rice
- Keywords: Rice, < 30 Mins
π Ingredients:
- 2 eggs
- 2 1/2 cups cooked rice
- 1/3 cup butter, melted
- 2/3 cup Parmesan cheese, grated
- 1 cup Romano cheese, grated
- 1/4 cup garlic, minced (optional)
- 2 tablespoons fresh parsley, chopped
- 1-2 teaspoons seasoning salt
- 3 cups mozzarella cheese, cubed
- Seasoning salt, to taste
- Ground black pepper, to taste
- 2 eggs, beaten
- Flour, for coating
- Dry breadcrumbs, for coating
- Oil, for frying
πͺ Instructions:
- In a large mixing bowl, lightly beat 2 eggs until well combined.
- Stir in the cooked rice, melted butter, Parmesan cheese, Romano cheese, minced garlic (if using), chopped fresh parsley, seasoning salt, and ground black pepper. Mix until evenly incorporated.
- Cover the bowl and refrigerate the rice mixture for about 30 minutes to firm up.
- Once chilled, take about 2 tablespoons of the rice mixture and shape it into 1-1/2-inch balls using your hands.
- Press a cube of mozzarella cheese into the center of each rice ball, then reshape the balls to enclose the cheese completely.
- Prepare three shallow bowls for coating: one with flour, one with beaten eggs, and one with dry breadcrumbs.
- Dip each rice ball into the flour, ensuring it’s coated evenly, then dip it into the beaten eggs, followed by rolling it in the dry breadcrumbs until fully coated. Repeat with the remaining rice balls.
- In a deep fryer or large skillet, heat oil to 375Β°F (190Β°C).
- Carefully place the coated rice balls into the hot oil, frying them in batches to avoid overcrowding, until they turn golden brown and crispy, approximately 4 minutes per batch.
- Once fried, remove the Arancini from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
- Serve the Arancini hot and crispy, either as a snack or appetizer, with your favorite dipping sauce.
π©βπ³ Chef’s Tips:
- For added flavor, you can mix some minced garlic into the rice mixture before shaping the balls.
- Be sure to refrigerate the rice mixture before shaping the balls; this helps the balls hold their shape better during frying.
- Use a variety of cheeses for different flavor profiles. Besides mozzarella, you can also try provolone, fontina, or asiago.
- If you don’t have a deep fryer, you can also pan-fry the rice balls in a skillet with enough oil to cover the bottom, turning them occasionally until they’re golden brown on all sides.
- To make ahead, you can prepare the rice mixture and shape the balls ahead of time, then store them in the refrigerator until ready to coat and fry.
- Serve the Arancini with marinara sauce, aioli, or pesto for dipping.
Enjoy the crispy exterior and gooey cheese center of these irresistible Arancini (Italian Rice Balls) – a true crowd-pleaser at any gathering!
