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Arancini Rice Balls Recipe

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★★★★★

4.4 from 542 reviews

Arancini Rice Balls are crispy, golden-fried Italian rice balls stuffed with melted mozzarella cheese and mixed with savory ham, peas, and parmesan. This recipe features a creamy risotto-like rice base infused with white wine and chicken broth, coated in breadcrumbs then deep-fried to a perfect crunch. Serve warm with marinara sauce for a delicious appetizer or snack.

Ingredients

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For the Arancini Rice Balls:

  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • 1 medium onion, finely diced (about 1 cup)
  • 1 cup ham, finely diced (about 3 oz)
  • 2 cups Jasmine rice, un-rinsed
  • 1 cup Chardonnay (dry white wine)
  • 5 cups chicken broth, hot
  • 1 tsp salt, plus more to sprinkle fried arancini
  • 1 cup frozen peas, fully thawed
  • 1/3 cup parsley, finely chopped
  • 1 cup parmesan cheese, shredded
  • 4 oz mozzarella cheese, cut into 24 (1/2-inch) cubes

For Breading and Frying:

  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 1 1/2 cups Italian bread crumbs
  • Oil for frying (vegetable, canola, or grapeseed oil)

Instructions

  1. Sauté Aromatics: Using a Dutch oven or heavy-bottomed pot, heat 2 Tbsp olive oil and 2 Tbsp unsalted butter over medium-high heat. Add the finely diced onion and sauté until soft and golden, about 4-5 minutes. Then add the diced ham and cook for another 2 minutes until golden.
  2. Cook Rice: Stir in the jasmine rice to coat with oil and cook briefly. Pour in 1 cup Chardonnay and cook until mostly evaporated, approximately 2 minutes. Add 5 cups of hot chicken broth and 1 tsp salt, cover, and simmer until the liquid is absorbed and rice is tender, about 15-17 minutes. Stir in thawed peas, cover again, and cook an additional 2 minutes until rice is fully cooked and mostly dry. Spread the rice onto a large rimmed baking dish to cool.
  3. Mix and Form Balls: Once the rice is at room temperature, stir in chopped parsley and shredded parmesan. With wet hands, use a heaping ice cream scoop to form rice balls. Stuff each ball with a cube of mozzarella cheese, then tightly form the rice around it to enclose completely.
  4. Bread the Rice Balls: Prepare three shallow bowls: one with flour, one with beaten eggs, and one with bread crumbs. Dredge each rice ball in flour, shaking off excess, dip in beaten eggs allowing the excess to drip off, then roll evenly in bread crumbs. Bread all balls before frying.
  5. Fry Until Golden: Heat about an inch of vegetable oil in a deep pot to 350°F. Fry rice balls in batches, taking care not to overcrowd the pot. Cook about 3 minutes per batch, turning to brown all sides evenly. Drain on paper towels, sprinkle immediately with salt, and serve warm, ideally with marinara sauce.

Notes

  • Use jasmine rice un-rinsed to retain starch for creamy texture.
  • Ensure rice mixture is cooled to room temperature before forming balls to prevent them from falling apart.
  • Wet your hands when shaping rice balls to prevent sticking.
  • Do not overcrowd the frying oil to maintain temperature and achieve proper crispiness.
  • Serve immediately for best texture; leftover arancini can be reheated in an oven to restore crispiness.
  • Substitute mozzarella with other melting cheeses for variation.

Keywords: Arancini, Rice Balls, Italian Appetizer, Fried Rice Balls, Mozzarella Stuffed, Ham and Peas, Crispy Rice Snacks

Find it online: https://busyrecipe.com/arancini-rice-balls-recipe/