Italian Arancini Rice Balls
Italian Arancini are delicious rice balls made from creamy Arborio rice, filled with gooey mozzarella and optionally mixed with peas or ground meat. They are breaded and fried to a perfect golden brown, making them an irresistible appetizer or snack.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 cup mozzarella cheese, cut into small cubes
- 1/2 cup cooked peas (optional)
- 1/2 cup cooked ground meat (optional)
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs
- Vegetable oil, for frying
Instructions
- In a large saucepan, bring the broth to a boil. Stir in the Arborio rice, then reduce the heat to low. Cook, stirring occasionally, until the rice is tender and the liquid is absorbed, about 20 minutes. Mix in the Parmesan cheese, butter, salt, and pepper. Allow the rice to cool completely.
- Once the rice is cool, take a small amount of rice and flatten it in your palm. Place a piece of mozzarella cheese in the center, and if using, add some peas or ground meat. Form the rice around the filling into a ball, ensuring the filling is completely enclosed.
- Roll each rice ball in flour, then dip into the beaten eggs, and coat with breadcrumbs. Ensure each ball is thoroughly coated, then set aside on a plate.
- Heat vegetable oil in a large, deep skillet or saucepan to 350°F (175°C). Fry the rice balls in batches, turning occasionally, until they are golden brown and crispy, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.
- Serve the arancini hot, with marinara sauce on the side if desired.
Nutrition
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg