Arancini (Crispy Italian Rice Balls)
sandravalvassori.com
Crispy on the outside and creamy on the inside, these homemade arancini are stuffed with sweet peas and melty mozzarella for the ultimate Italian appetizer. Made with a risotto-style rice that requires no stirring, these crowd-pleasing appetizers are perfect for entertaining or snacking, especially during the holdiay season. Serve them warm with your favorite dipping sauce and watch them disappear.
Servings: 16 - 22 arancini (depending on size)
Ingredients
For the Rice
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon kosher salt, plus more to sprinkle
- 2 cups short-grain rice such as Arborio, Carnaroli, Vialone Nano, or Japanese short-grain
- 5 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 2 tablespoons unsalted butter
- 1 cup freshly grated Parmigiano Reggiano
For the Filling
- 1 cup frozen peas, thawed
- 8 ounces low-moisture mozzarella, cut into small cubes (see notes)
For the Coating
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2–3 cups fine dry breadcrumbs (or panko)
- Neutral oil, for frying (canola, vegetable, or avocado)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and a pinch of salt. Cook until softened and fragrant, 3–4 minutes. Pour in the broth and bring to a boil. Stir in the rice, reduce heat to very low, cover, and simmer until the liquid is absorbed and the rice is soft and creamy, about 20 minutes. Remove from heat and stir in the butter and grated parmesan.
- Transfer the warm rice to a parchment-lined baking sheet. Spread it out in a thin, even layer and let cool for about 20 to 30 minutes. (Alternatively, once the rice has completely cooled, you can cover tightly and refrigerate overnight. Remove from fridge 20 minutes before shaping-the rice should not be fridge cold).
- Scoop about 1/4 cup of rice into your hand and flatten slightly. Add a few peas and two small cubes of mozzarella to the center. Add a smaller scoop of rice on top and shaping it into a tight ball. Note: You want to cup your hands and press the mixture into a ball, as opposed to rolling it. Repeat with the remaining rice mixture. You should have about 16 (2 1/2-inch round) rice balls, or make them smaller to serve a larger crowd. Chill the balls for at least 15 minutes (overnight is best).
- When ready to fry the balls, line a baking sheet with parchment paper. Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each rice ball in flour to lightly coat, then dip in the egg, then coat thoroughly in breadcrumbs. Press lightly so the coating adheres well. Set on the prepared baking sheet and repeat until you have coated each rice ball.
- Heat 2–3 inches of oil in a deep pot or skillet to 350°F. Fry the arancini in batches (I put 3 or 4 at a time) until golden and crisp, 4–5 minutes, carefully rolling the rice balls often in the oil to ensure even cooking on all sides. Use a slotted spoon to transfer rice balls to a paper towel–lined plate and sprinkle with salt. Note: Keep an eye on the temperature of the oil and adjust as needed.
- Serve warm with marinara sauce, romesco, pesto, or your favorite dipping sauce.
Notes
Mozzarella - Chop the mozzarella cheese into small pieces (1/2-inch or smaller) so they melt inside the rice ball. You want to use a low-moisture, pizza-style mozzarella here. Fresh mozzarella will be too wet for aranicni.
- Cool completely before shaping. Room-temperature rice is fine, but warm or hot rice is harder to form into tight balls.
- Keep your hands slightly damp. This prevents sticking and helps form smooth, compact arancini.
- Don’t skimp on the cheese. Make sure the mozzarella cubes are small but generous so you get that signature ooey-gooey center.
- Press the coating firmly. A tight coating helps the arancini fry evenly and stay intact.
- Monitor the oil temperature. Aim for 350°F; too hot and they’ll brown too quickly, too cool and they’ll absorb a lot of oil.
- Fry in batches. Overcrowding lowers the oil temperature and results in greasy arancini.
- Salt immediately after frying. Salt adheres best when the arancini are hot.