Classic Italian Arancini Recipe: Delicious Stuffed Rice Balls

Ingredients

  • 2 cups of Arborio rice
  • 4 cups of Chicken broth
  • 1/2 cup of White wine
  • 1 cup of Parmesan cheese
  • 1/2 cup of Frozen peas
  • 1 small Onion, finely chopped
  • 2 cloves of Garlic, minced
  • 1/2 cup of All-purpose flour
  • 3 large Eggs
  • 2 cups of Bread crumbs
  • 1 cup of Mozzarella cheese, cut into cubes
  • 4 cups of Vegetable oil for frying
  • Salt and pepper to taste
  • Marinara sauce for serving

Steps and instructions

  1. In a large saucepan, sauté the onion and garlic in a little bit of oil until they are translucent and fragrant.
  2. Add the Arborio rice to the pan and stir it around until it is fully coated in the oil and starts to turn translucent.
  3. Start adding the chicken broth a half cup at a time, stirring continuously until the broth is completely absorbed before adding the next half cup. This process should take about 20-25 minutes.
  4. Once all the broth has been absorbed and the rice is tender, stir in the frozen peas and Parmesan cheese. Season with salt and pepper to taste. Spread the risotto out on a baking sheet and let it cool to room temperature.
  5. Once the risotto has cooled, take about 2 tablespoons of the mixture and flatten it out in your hand. Place a cube of mozzarella in the middle and then form the rice around it, creating a ball. Repeat this process until all the risotto is used up.
  6. In three separate bowls, set up a breading station. Place the flour in the first bowl, beat the eggs in the second, and put the bread crumbs in the third. Roll each risotto ball in the flour, then the eggs, and then the bread crumbs, making sure they are fully coated.
  7. Heat the vegetable oil in a large pot until it reaches 375 degrees. Fry the arancini in batches until they are golden brown, about 2-3 minutes.
  8. Drain the arancini on paper towels and serve warm with marinara sauce on the side for dipping.

Tools for making

  • Large saucepan - Used for sautéing the onion and garlic, and cooking the risotto.
  • Baking sheet - Used for spreading out and cooling the cooked risotto.
  • Large pot - Used for frying the arancini.
  • Paper towels - Used for draining the fried arancini.
  • Three bowls - Used for the breading station, with one bowl for flour, one for beaten eggs, and one for bread crumbs.
  • Oil thermometer - Used for measuring the temperature of the vegetable oil for frying.
  • Spatula - Used for stirring the risotto and flipping the arancini while frying.
  • Chef's knife - Used for chopping the onion and garlic.
  • Cutting board - Used for safely chopping ingredients.
  • Whisk - Used for beating the eggs for the breading station.

Recipe variations

  • Use a different type of cheese such as Gouda or Fontina instead of mozzarella.
  • Add cooked bacon or prosciutto to the risotto mixture for a meaty variation.
  • Replace the all-purpose flour with gluten-free flour for a gluten-free version.
  • Try using different types of rice like basmati or jasmine for a unique flavor and texture.
  • Add some chopped sun-dried tomatoes or roasted red peppers to the risotto mixture for an extra burst of flavor.
  • Instead of frying, try baking the arancini in the oven for a healthier option. Brush them with olive oil and bake at 400 degrees Fahrenheit until golden brown.
  • Create a different crust by using crushed potato chips or panko breadcrumbs instead of regular breadcrumbs.
  • Make a vegetarian version by omitting the chicken broth and using vegetable broth instead.
  • Add some herbs and spices like basil, oregano, or red pepper flakes to the risotto mixture for added depth of flavor.
  • Experiment with different dipping sauces such as spicy marinara, garlic aioli, or pesto mayo.

Recipe overview

Arancini, or Italian rice balls, are a delightful appetizer that features a crispy outer layer and a creamy, cheesy center. This recipe guides you through creating your own homemade Arancini using flavorful ingredients like Arborio rice, mozzarella cheese, and a hint of white wine. These little bites are first loaded with a cheesy rice mixture, then they're breaded and deep-fried to a golden perfection. Perfect for entertaining guests, or just a fun cooking adventure, this recipe will take about 1 hour and 30 minutes from start to finish. The result will be a batch of deliciously warm Arancini that are best served with marinara sauce for dipping. Once you taste these crispy, cheesy balls of goodness, you'll realize that every minute spent on this recipe was worth it! Enjoy this classic Italian appetizer and happy cooking.

Common questions

  1. Can I use a different type of rice? Yes, you can substitute Arborio rice with other short-grain rice varieties like Carnaroli or Vialone Nano, but the texture and cooking time may vary slightly.
  2. Can I use vegetable broth instead of chicken broth? Absolutely! Vegetable broth can be used as a substitute if you prefer a vegetarian version of arancini.
  3. Can I omit the wine? Yes, you can omit the white wine if you prefer. It adds flavor to the risotto, but the recipe will still work without it.
  4. Can I use fresh peas instead of frozen peas? Yes, fresh peas can be used instead of frozen peas. Just blanch them briefly before adding them to the risotto.
  5. Can I bake the arancini instead of frying them? While traditionally arancini are fried, you can try baking them in the oven at 375°F (190°C) for about 20-25 minutes or until they are golden brown.
  6. Can I make arancini ahead of time? Yes, you can prepare the risotto and shape the arancini balls ahead of time. Just refrigerate them until you are ready to bread and fry them.
  7. How do I store leftover arancini? If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through.

Serving dishes and utensils

Origin stories

Arancini, those golden, crispy orbs of rice and cheese, hail from the sun-kissed shores of Sicily. Their history harks back to the 10th century during Arab rule, where similar dishes were prepared using saffron, a popular spice in Arab cuisine, rather than risotto. The name Arancini, which translates to 'little oranges', is a nod to their spherical shape and sun-touched hue, reminiscent of the citrus fruits that Sicily is famous for. Traditionally served on the feast of Santa Lucia, these delights were a symbol of fertility and abundance. An interesting custom in some parts of Sicily is to insert a single pea in the center of each Arancini, signifying the unity and singularity of God. So, as you savor each bite of these savory morsels, you're not just enjoying a delicious snack, you're partaking in a rich, cultural tapestry woven through centuries.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.