Arancini Rice Balls Recipe

Cook the rice

Rinse the arborio rice under cold water until the water runs mostly clear. In a medium saucepan, combine rinsed rice, 4 1/2 cups water, and 1 cup broth (or use all water if preferred). Add 1 teaspoon salt. Bring to a gentle boil over medium-high heat, then reduce to a low simmer, cover, and cook for 18–20 minutes or until rice is tender and liquid is absorbed.

Finish the risotto-style rice

Remove the pan from heat and stir in 2 tablespoons unsalted butter, 1 tablespoon olive oil, 3/4 cup grated Parmesan, 1/2 teaspoon black pepper, and one beaten egg (reserve the second egg for dredging). Mix thoroughly until creamy. Spread the cooked rice on a rimmed baking sheet or large tray to cool quickly and stop cooking. Chill in the refrigerator for at least 1 hour (or up to overnight) until firm enough to shape.

Prepare mozzarella filling

Cut mozzarella into roughly 3/4-inch cubes and keep chilled on a plate so they are easy to insert into the rice balls.

Make the ragù (optional but recommended)

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add finely chopped half onion and 1 minced garlic clove; cook until softened, about 3 minutes. Add 8 oz ground beef (or beef/pork mix), breaking it up with a spoon; cook until browned. If using, add 2 tablespoons white wine and let it reduce for 1–2 minutes. Stir in 1/2 cup crushed tomatoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon dried oregano. Simmer gently for 10 minutes until slightly thickened. Cool to room temperature before assembling. Drain any excess fat if needed.

Prepare breading stations

Place 1 cup all-purpose flour in a shallow bowl and season lightly with a pinch of salt. In a second shallow bowl, beat the reserved 2 large eggs (note: ingredient list included 3 eggs for dredging; use 2 here and 1 in rice) until smooth. In a third bowl, combine 2 cups breadcrumbs with 2 tablespoons chopped fresh parsley if using.

Shape the arancini

With chilled rice, take about 2 heaping tablespoons (or about 1.5–2 ounces) of rice in your hand and flatten it into a palm-sized disk. Place about 1 teaspoon of cooled ragù (or a small cube of mozzarella alone) in the center and top with one mozzarella cube. Enclose the filling with rice, pressing and shaping into a compact ball about 1 3/4 to 2 inches in diameter. Repeat until rice is used (yields about 18–22 balls depending on size). Keep formed balls chilled on a tray while you work.

Bread the arancini

Dredge each chilled rice ball first in flour, shaking off excess, then dip into beaten eggs, letting excess drip off, then roll thoroughly in breadcrumbs to coat. For a thicker crust, repeat the egg and breadcrumb step once more. Place breaded arancini on a tray and chill for 15–20 minutes to help the coating adhere.

Heat oil and fry

Pour 4 cups vegetable oil into a deep heavy-bottomed pot (or use a deep fryer) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread — it should brown in about 30–40 seconds. Fry the arancini in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and heated through. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Warm 2 cups marinara sauce in a small saucepan. Serve arancini hot with warmed marinara for dipping or spoon a little sauce on each plate. Garnish with fresh basil leaves and extra grated Parmesan. Serve immediately.