Arancini: Italian Rice Balls
Arancini, golden-fried Sicilian rice balls, are filled with gooey mozzarella and rich ragu. Crispy, creamy, and endlessly versatile, they're perfect as snacks or elegant appetizers.
Equipment
- Large saucepan
- Mixing bowls
- Frying pan or air fryer
- Slotted spoon
- Baking tray (optional for freezing or baking)
Ingredients
- 2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup mozzarella cheese cubed
- 1 cup tomato sauce optional: peas
- 2 cups breadcrumbs
- 2 eggs beaten
- Olive oil or vegetable oil for frying
- Salt and pepper to taste
Instructions
Cooking the Rice:
- Boil the broth, add Arborio rice, and simmer until tender. Cool completely.
Prepare the Filling:
- Flatten rice in your palm, add mozzarella, and a spoonful of tomato sauce (optional: peas).
Shape:
- Mold rice around the filling into balls, ensuring the center is sealed.
Bread:
- Roll rice balls in breadcrumbs, dip in beaten eggs, and coat again in breadcrumbs.
Cook:
- Deep Frying: Heat oil to 350°F, fry until golden brown.
Baking:
- Bake at 375°F for 20-25 minutes.
Air Frying:
- Air fry at 375°F for 12-15 minutes.
Drain:
- Place on a paper towel to remove excess oil. Serve warm.
Notes
Nutrition Facts for 1 Serving:
- Calories: 220
- Protein: 8g
- Fat: 9g
- Carbohydrates: 25g
- Fiber: 1g
- Cholesterol: 40mg
- Sodium: 310mg