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Ingredients
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Rice Mixture
Breading
Frying
Method
Prepare the Rice Mixture
- 1
Cook the Rice
In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the Arborio rice, reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is creamy and al dente. Remove from heat and let cool slightly.
- 2
Sauté Aromatics
In a skillet over medium heat, add a tablespoon of olive oil and sauté the chopped onion and minced garlic until translucent and fragrant, about 3-5 minutes.
- 3
Combine Ingredients
In a large bowl, combine the cooked rice, sautéed onion and garlic, grated Parmesan cheese, diced mozzarella, beaten eggs, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
- 4
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the rice mixture for at least 30 minutes to firm up.
Bread and Fry the Arancini
- 5
- 6
Form the Balls
Once the rice mixture is chilled, take a tablespoon of the mixture and form it into a ball about the size of a golf ball. Repeat until all mixture is used.
- 7
Coat the Balls
Roll each rice ball in flour, dip into the beaten eggs, and then coat with breadcrumbs, ensuring they are fully covered.
- 8
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 9
Fry the Arancini
Carefully place the breaded rice balls into the hot oil, a few at a time, and fry for about 3-4 minutes on each side or until golden brown. Use a slotted spoon to remove them and drain on paper towels.