Arancini Recipe

These Arancini are golden, crispy balls of deliciousness! Imagine creamy risotto, filled with gooey mozzarella and Parmesan, then fried to perfection. It’s an Italian classic that’s perfect as an appetizer, snack, or even a main course. Get ready to impress your guests with these irresistible Arancini!

Ingredients

Here’s what you’ll need to make these delicious Arancini:

For the Rice Balls:

• Cooked and cooled rice: Preferably risotto, for a creamy texture.
• Ricotta cheese: Adds creaminess and richness.
• Freshly grated Parmesan cheese: For salty, cheesy goodness.
• Mozzarella cheese: Cut into small cubes, for a gooey filling.
• Salt: To taste.
• Black pepper: To taste.
• Dried thyme: Adds a subtle herbal flavor.
• Red chili flakes: Optional, for a touch of heat.
• Vegetable oil or canola oil: For frying.

For the Coating:

• Eggs: Lightly beaten, for binding.
• All-purpose flour: For coating the rice balls.
• Salt: To taste.
• Black pepper: To taste.
• Seasoned or plain breadcrumbs: For a crispy coating.

How to Make Arancini

Step 1: Prepare the Rice Balls

1. In a large mixing bowl, combine the cooked rice, ricotta cheese, Parmesan cheese, mozzarella cheese, salt, pepper, thyme, and red chili flakes (if using). Mix until well combined. The mixture should be able to hold its shape when rolled into a ball. If it feels too dry, add a bit more ricotta cheese.
2. Line a baking sheet with parchment paper.
3. Take a small handful of rice mixture and form it into a small ball, about the size of a golf ball. Place it on the prepared baking sheet. Continue until all the mixture is used.
4. Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes, or up to 6 hours, before continuing with the coating.

Step 2: Coat the Rice Balls

1. Set up three bowls: one with lightly beaten eggs, one with flour, salt, and pepper, and one with breadcrumbs.
2. Remove the rolled rice balls from the refrigerator. Line a second baking sheet with parchment paper.
3. Dip a rice ball in the flour, shaking off any excess. Then, dip it in the beaten eggs, ensuring it’s fully coated. Finally, roll it in the breadcrumbs until completely coated.
4. Place the coated rice ball on the prepared baking sheet. Repeat with the remaining rice balls.

Step 3: Fry the Arancini

1. Pour vegetable oil or canola oil into a heavy-bottomed pot until it fills at least 1 inch of the pot. Heat the oil over medium heat until small bubbles appear but the oil is not smoking. If you have a thermometer, heat the oil to 350°F (175°C).
2. While the oil is heating, line a few plates or baking sheets with paper towels and set them aside.
3. Carefully add the coated rice balls to the hot oil, cooking 2-3 minutes per side, or until golden brown. Don’t overcrowd the pot; cook in batches of no more than 6 at a time.
4. If the arancini are browning too quickly, reduce the heat and let the oil cool slightly before adding more. If they’re not browning after 2-3 minutes per side, increase the heat slightly.
5. Remove the cooked arancini from the oil and place them on the paper towel-lined plates to drain. Let them cool slightly before serving.

Step 4: Serve

1. Serve the arancini warm with marinara sauce for dipping.

How to Serve

• Appetizer: Serve arancini as a delicious appetizer at parties or gatherings.
• Snack: Enjoy them as a satisfying snack throughout the day.
• Main Course: Pair them with a salad or other side dishes for a complete meal.

Make Ahead and Storage

Storing Leftovers

Store leftover arancini in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until crispy and heated through.

FAQs

Can I use a different type of cheese?

Yes, you can use other cheeses, such as provolone, fontina, or Gruyère.

Can I add other ingredients to the filling?

Absolutely! You can add peas, ham, mushrooms, or other vegetables to the filling.

Can I freeze arancini?

Yes, you can freeze uncooked arancini. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. Fry them from frozen, adding a few extra minutes to the cooking time.

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