Description
Classic Italian Arancini Rice Balls featuring a creamy risotto base stuffed with melted mozzarella, coated in crispy breadcrumbs, and fried to golden perfection. Perfect as an appetizer or snack, these flavorful bites combine ham, peas, Parmesan, and fresh herbs for a savory treat.
Ingredients
Scale
Rice Mixture
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 1 cup ham, finely diced (about 3 ounces)
- 2 cups Jasmine rice, un-rinsed
- 1 cup Chardonnay (dry white wine)
- 5 cups hot chicken broth or stock
- 1 teaspoon salt, plus more to sprinkle on fried arancini
- 1 cup frozen peas, fully thawed
- 1/3 cup parsley, finely chopped
- 1 cup Parmesan cheese, shredded
Filling
- 4 ounces mozzarella cheese, cut into 24 (1/2-inch) cubes
Breading and Frying
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups Italian bread crumbs
- Oil for frying (vegetable, canola, or grapeseed)
Instructions
- Make rice filling: Heat olive oil and butter in a Dutch oven over medium-high heat. Sauté the finely diced onion until softened and golden, about 5-7 minutes. Add the diced ham and cook until golden, stirring occasionally to combine flavors.
- Cook risotto: Stir in the Jasmine rice to coat the grains. Pour in the dry white wine and cook until it mostly evaporates, about 2-3 minutes. Add the hot chicken broth along with 1 teaspoon salt, cover, and simmer gently until liquid is fully absorbed, approximately 15-17 minutes. Stir in the thawed peas, cover again, and cook for an additional 2 minutes. Spread the cooked rice mixture onto a baking sheet to cool completely.
- Assemble arancini: Once the rice mixture is cool enough to handle, fold in the finely chopped parsley and shredded Parmesan cheese. With clean hands, shape the mixture into 24 equal-sized balls. Press a mozzarella cube into the center of each ball and re-form to seal the cheese inside.
- Bread arancini: Prepare three shallow bowls with flour, beaten eggs, and Italian bread crumbs. Dredge each rice ball first in the flour, then dip into the beaten eggs, and finally coat thoroughly with the bread crumbs, ensuring they are evenly covered.
- Fry: Heat oil in a deep pot or heavy-bottomed pan to 350°F (175°C). Fry the arancini in batches, being careful not to overcrowd the pot. Cook each batch for about 3 minutes, or until the balls are golden brown and crispy all over.
- Serve: Remove the fried arancini with a slotted spoon and drain on paper towels. Lightly sprinkle with salt while still hot and serve warm alongside marinara sauce for dipping.
Notes
- Do not rinse the Jasmine rice before cooking to retain the starch needed for risotto consistency.
- Ensure the rice mixture cools completely before forming balls to help them hold together when frying.
- Use a thermometer to maintain oil temperature at 350°F for even cooking and to prevent oil absorption.
- Arancini can be prepared ahead and frozen before frying; fry directly from frozen for best results.
- Substitute vegetable broth for chicken broth to make dish suitable for pescatarian preferences.
