Arancini Recipe
Per 10 Balls | Per 20 Balls • Homemade rice balls stuffed with risotto. Mozzarella and other delicious various fillings. Flavors available: chicken marsala, beef and peas, broccoli, buffalo chicken.
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Ingredients
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Rice Base
Fillings
Breading and Frying
Method
Prepare the Rice Base
- 1
Cook the Arborio Rice
In a large saucepan, heat the chicken broth and bring to a simmer. In another pan, sauté the chopped onion and minced garlic until translucent. Add the Arborio rice and cook for 1-2 minutes, stirring constantly. Gradually add the simmering chicken broth, one ladle at a time, stirring continuously until the liquid is absorbed. Repeat until the rice is creamy and al dente, about 18-20 minutes. Remove from heat.
- 2
Finish the Rice
Stir in the grated Parmesan cheese, beaten egg, salt, and black pepper. Let the mixture cool completely before shaping.
Prepare Fillings
- 3
Prepare Each Filling
For chicken marsala, mix shredded chicken with Marsala wine. For beef and peas, combine cooked ground beef with cooked green peas. For broccoli, mix chopped broccoli with mozzarella. For buffalo chicken, combine shredded chicken with buffalo sauce. Set aside.
Form and Fry Arancini
- 4
Shape the Arancini Balls
Once the rice mixture is cool, wet your hands and take a small amount of rice (about 2 tablespoons). Flatten it in your hand, place a tablespoon of your chosen filling in the center, and mold the rice around the filling to form a ball. Repeat until all rice and fillings are used.
- 5
- 6
Fry the Arancini
In a deep pan, heat vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown and crisp, about 3-4 minutes. Remove and drain on paper towels.