Description
Crispy on the outside and creamy on the inside, arancini are delightful Italian rice balls perfect for any occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup peas, mushrooms, or fresh herbs (optional)
- 1 cup all-purpose flour (or gluten-free alternative)
- 2 large eggs (or flax eggs for vegan option)
- 2 cups breadcrumbs (plain or panko)
- Vegetable oil for frying
Instructions
- Start by cooking your risotto. Heat the olive oil in a saucepan over medium heat. Add the onion and garlic, cooking until soft and translucent. Stir in the Arborio rice, allowing it to toast for a minute. Gradually add the broth, one cup at a time, stirring continuously until the rice absorbs the liquid. When it’s creamy and al dente, stir in the Parmesan cheese and any additional ingredients like peas or mushrooms. Season it well, and let it cool to room temperature or refrigerate until firm.
- Once your risotto is ready, scoop out a small portion (about the size of a golf ball) and flatten it slightly in your palm. Add a small spoonful of your choice of filling in the center, then fold the rice around it, forming a ball. Make sure to seal the filling completely. Repeat until you’ve used all the rice.
- Set up a breading station. In one bowl, place the flour, in another, beat the eggs, and in the last, pour the breadcrumbs. Roll each rice ball in the flour first, dip it in the egg, and finally coat it with breadcrumbs.
- Heat vegetable oil in a deep frying pan to about 350°F. Carefully add the arancini in batches, avoiding overcrowding. Fry them for about 4-5 minutes until they’re golden brown and crispy. If using an air fryer, preheat it to 375°F and cook for about 12-15 minutes, flipping halfway through.
- Use a slotted spoon to transfer the arancini onto a plate lined with paper towels to drain any excess oil. Serve them hot with marinara sauce or a sprinkle of fresh herbs on top.
Notes
Make risotto a day ahead for best results. Arancini can be baked for a healthier option.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 ball
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 100mg