Description
Crispy Arancini are delicious Italian rice balls filled with gooey mozzarella cheese, coated in breadcrumbs, and fried to perfection. They make for an irresistible appetizer or snack!
Ingredients
Scale
- For the Risotto:
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- For the Arancini:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups Italian-style breadcrumbs
- 1 cup mozzarella cheese, cut into small cubes
- Vegetable oil, for frying
Instructions
- Cook the Risotto:
- In a medium saucepan, warm the chicken or vegetable broth over low heat.
- In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the onion and garlic, sautéing until translucent, about 3-4 minutes.
- Add the Arborio rice and cook, stirring constantly, for 1-2 minutes until lightly toasted.
- Pour in the white wine and cook until mostly absorbed.
- Begin adding the warm broth, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and cooked through, about 18-20 minutes.
- Stir in the Parmesan cheese and season with salt and pepper. Let the risotto cool completely, then refrigerate for at least 2 hours, or until firm.
- Form the Arancini:
- Once the risotto is chilled and firm, take a small amount of risotto and flatten it slightly in your hand. Place a cube of mozzarella cheese in the center and mold the risotto around it to form a ball. Repeat with the remaining risotto and cheese.
- Bread the Arancini:
- Fry the Arancini:
- Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Fry the arancini in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
- Serve:
- Enjoy the crispy arancini warm, with marinara sauce or your favorite dipping sauce.
Notes
- For extra flavor, you can add herbs like parsley or basil to the risotto.
- These arancini can also be baked if you prefer a lighter option—just spray them with cooking spray before baking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes