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Italian Arancini (Rice Balls)

Italian Arancini (Rice Balls)

Crispy golden rice balls stuffed with a rich meat sauce and melted mozzarella, perfect for appetizers or snacks.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course lunch
Cuisine Italian
Servings 6 people
Calories 300 kcal

Ingredients
  

For the Rice

  • 2 cups Arborio rice
  • 4 cups chicken or vegetable broth
  • ½ cup grated Parmesan cheese
  • 2 tbsp butter
  • 2 large eggs, beaten

For the Filling

  • 1 cup ground beef or pork
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • ½ cup tomato sauce
  • ½ cup frozen peas
  • 1 cup mozzarella cheese, diced
  • Salt and pepper to taste

For Breading and Frying

  • 2 cups breadcrumbs
  • 2 large eggs, beaten
  • 1 cup all-purpose flour
  • Vegetable oil for frying

Instructions
 

  • Prepare the Rice:
    Bring the broth to a boil in a large pot. Add the Arborio rice, reduce heat to low, and simmer for 18-20 minutes or until the rice is fully cooked and has absorbed all the liquid.Stir in the butter and grated Parmesan cheese while the rice is still hot. Let it cool slightly, then mix in the beaten eggs to create a sticky, moldable texture. Set aside to cool completely.
  • Make the Filling:
    In a skillet, sauté the onion and garlic in a bit of olive oil until soft. Add the ground beef or pork, and cook until browned.Stir in the tomato sauce and peas, and let it simmer for about 10 minutes. Season with salt and pepper to taste. Set the filling aside to cool.
  • Assemble the Arancini:
    Take a small handful of the cooled rice and flatten it in your hand to form a disk.Place a spoonful of the meat filling in the center, along with a few cubes of mozzarella cheese.Gently shape the rice around the filling to form a ball. Repeat with the remaining rice and filling.
  • Bread the Arancini:
    Roll each rice ball in flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Ensure each ball is evenly coated for the best crunch.
  • Fry the Arancini:
    Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).Fry the arancini in batches, turning occasionally, until they are golden brown and crispy on all sides, about 4-5 minutes.Remove the arancini from the oil and drain on paper towels. Serve hot with marinara sauce for dipping.

Notes

Notes:

  • You can make the rice and filling in advance and refrigerate them overnight, making assembly quicker.
  • For an extra kick, add a pinch of red pepper flakes to the filling or experiment with different types of cheese, such as Gouda or Fontina.
Keyword Italian Arancini (Rice Balls)