Description
This authentic Italian Arancini recipe features crispy, golden-fried rice balls stuffed with gooey mozzarella cheese and a flavorful risotto base. Perfect as a savory appetizer or snack, these cheesy rice balls are crunchy on the outside and creamy inside, showcasing the classic Sicilian street food at home.
Ingredients
Scale
Rice Mixture
- 2 cups cooked and cooled risotto or Arborio rice
- 1/2 cup grated Parmesan cheese
- 1 large egg (beaten)
- Salt and black pepper to taste
Filling
- 1 cup shredded mozzarella cheese (cut into small cubes)
Breading
- 1/2 cup all-purpose flour
- 1 large egg (beaten)
- 1 cup Italian-style breadcrumbs
Frying
- Vegetable oil for frying (about 2 inches deep)
Instructions
- Prepare the Rice Mixture: In a large bowl, combine the cooked and cooled risotto or Arborio rice with grated Parmesan cheese, one beaten egg, salt, and black pepper. Mix thoroughly until the mixture becomes sticky and holds together well, making it easy to form into balls.
- Shape the Arancini: Take about 2 tablespoons of the rice mixture and flatten it in your hand. Place a small cube of mozzarella cheese in the center, then carefully mold the rice around the cheese to form a tight ball. Repeat this process for all the rice mixture to make about 12 arancini.
- Set Up Breading Station: Arrange three bowls: one with flour, one with the second beaten egg, and one with Italian-style breadcrumbs. This setup will be used to coat the arancini before frying.
- Bread the Arancini: Roll each formed rice ball first in the flour, ensuring an even coat, then dip into the beaten egg, and finally coat thoroughly in the breadcrumbs. Make sure each arancino is well coated to get a crispy outer texture after frying.
- Heat the Oil: Heat approximately 2 inches of vegetable oil in a deep skillet over medium heat. Use a thermometer to maintain the oil temperature at 350°F (175°C) to ensure even frying without absorbing excess oil.
- Fry the Arancini: Fry the breaded rice balls in batches, avoiding overcrowding the pan, for 3 to 4 minutes or until they turn golden brown and crispy on all sides. Use a slotted spoon to turn and remove them from the oil.
- Drain and Serve: Place the fried arancini on paper towels to drain excess oil. Serve hot, enjoying the melted mozzarella center and crunchy exterior for an authentic Italian appetizer experience.
Notes
- Arancini can be prepared ahead of time and refrigerated before frying to save time.
- For a lighter option, bake them in a preheated oven at 400°F (200°C) for 20 minutes instead of frying.
- Traditional Sicilian fillings can vary—consider using meat sauce, peas, or ham for different flavors.
