Arancini

  • Recipe By
  • Published Sep 10th
  • Ready In55m
  • Servings18
  • Calories252
An Italian rice ball made with white wine risotto, and a gooey mozzarella center. Fantastic for lunch or dinner - can be frozen.

Arancini Ingredients

The following are the ingredients needed to make delicious Arancini for 18 servings:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1 cup uncooked Arborio rice
  • 1/2 cup dry white wine
  • 2 1/2 cups boiling chicken stock
  • 1/2 cup frozen green peas
  • 2 ounces finely chopped ham
  • salt and pepper to taste
  • 1/2 cup finely grated Parmesan cheese
  • 1 egg, beaten
  • 1 egg
  • 1 tablespoon milk
  • 4 ounces mozzarella cheese, cut into 3/4 inch cubes
  • 1/2 cup all-purpose flour
  • 1 cup dry bread crumbs
  • 1 cup vegetable oil for deep frying

Arancini Cooking Instructions

  • Prep20m
  • Cook35m
  • Ready In55m

To cook Arancini, you need about 20 minutes of preparation time. The time needed to cook this Arancini is about 35 minutes , and you can serve your Arancini within 55 minutes . The following are the steps to cook Arancini easily:

  1. 1 Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
  2. 2 When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
  3. 3 Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
  4. 4 Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.

Notes

  • Note
  • These freeze well before or after frying. Fry frozen uncooked rice balls as in step 4. For already fried, reheat in a preheated 350 degree (175 degrees C) oven for 25 to 20 minutes.
  • These are not suitable to microwave

Nutrition Facts

Per Serving: 252 calories; 16.4 grams of fat; 18.8 grams of carbohydrates; 6.3 grams of protein; 29 milligrams of cholesterol; 274 milligrams of sodium.

  1. Mar 1st 2011

    Almost like my mother-in-laws! I substituted the ham with ground beef and onions sautéed in home made marinara sauce and peas, and added a couple of pinches of saffron to the rice to give i ...

  2. Dec 14th 2009

    These are excellent. But don't make the mistake I did: thinking the risotto was too thick, I watered it down with some additional chicken broth. Of course it needs to be thick to hold toget ...

  3. Sep 13th 2009

    Messy and time consuming but absolutely worth it! I must admit, I did not add the peas or the ham...added a touch of saffron instead. The wine is essential! I made a marinara sauce for dippi ...

  4. Feb 24th 2009

    Have made these a few times, the first time I struggled greatly getting the rice to form into neat round balls however I found if you place the risotto in the fridge for a couple of hours it ...

  5. Nov 5th 2006

    This is incredible. I won third place in a cook off where you could make anything as long as you used rice. The only reason I placed third was because a judge was ?scared? of peas. I had ...

  6. May 3rd 2006

    WORTH IT, I'D SAY SO...I ADDED A LITTLE BIT OF THE BREAD CRUMBS TO THE MIX TO HELP FORM THE BALLS. IT ALSO HELPS TO CHILL THE MIX. THE RESULTS ARE FAB.

  7. Sep 9th 2005

    The obscenities flew out of my mouth while making these balls, but boy did they fly into the mouths of my dinner guests! This dish is for a patient chef- allow 3-4 hours to make these. Howev ...

  8. Mar 18th 2005

    I made this as an appetizer for a dinner party. I prepared them a week in advance and froze, then reheated in oven. Served with some mixed lettuce leaves and a small portion of ambrosia..... ...

  9. Aug 1st 2003

    Pretty good. I have eaten these with a meat center. I mixed ground beef with peas and mozzarella and put it in the center of the ball. You only need small amount. Eat these hot, with mar ...