Deliciously Easy Arancini Recipe: Crispy, Creamy, Perfect!
Hello friends! Today I want to share with you a family recipe for Arancini! Arancini are Italian Rice balls. I fill them with delicious Bolognese Sauce and Mozzarella balls! These Crispy Rice Balls are amazing and a great tribute to my Mother and Grandmother. I am going to show you the secret trick they taught to making this easy Arancini recipe! Let me know what you think in the comments below.
Recipe Video
Recipe Ingredients
- ¼ cup Butter
- 2 cups Arborio Rice
- Salt and Pepper to taste
- 2 1/2 cups Chicken Stock
- 1/2 cup Parmigiano-Reggiano Cheese grated
- 1 ½ cup Bolognese Sauce (or your favorite tomato-based sauce)
- 3 tablespoons Olive Oil
- 6 ounces Mozzarella Cheese cut into small cubes
- 3 tablespoons Flour
- ½ cup Milk
- 4 Whole Eggs
- 2 cups Seasoned Breadcrumbs
- 3 cups Oil for frying
Recipe Instructions
Makes 5 to 6 balls depending on their size
Cooking the Rice:
- In a saucepan heat the butter, Add the Arborio rice, and sauté it until well coated with butter, salt and pepper.
- Add the chicken stock and bring it to a boil. When boiling, cover and lower the heat. Let it simmer for about 15 minutes until the rice is al dente.
- Once the rice has cooked (al dente!) stir in the grated Parmigiano-Reggiano cheese while the rice is still hot. Allow the rice to cool down for about 10-15 minutes on a cookie sheet, then refrigerate it for a few hours or until cold.
Preparing the Rice Balls:
- Take a handful of cold cooked rice and make an indentation in the center with your fingers.
- Fill the indentation with a spoonful of Bolognese sauce and a few cubes of mozzarella cheese and top the cheese with a little more Bolognese sauce.
- Close the rice around the filling, forming a ball. Repeat with the remaining rice, sauce, and cheese.
- When the balls are finished store them in the fridge for a few hours to make sure they are very cold and firm.
Breading the Rice Balls:
- Prepare a dipping mixture with the flour, milk, and eggs in a bowl. Making sure not to have lumps. The best way is to add the flour slowly in the milk and then add the eggs. Dip each rice ball into the mixture, ensuring it's fully coated.
- Roll the coated rice ball in seasoned breadcrumbs until evenly coated.
Frying the Rice Balls:
- In a deep saucepan or fryer, heat oil to 365°F (185°C). Gently place 3 - 4 Arancini (Rice Balls) at a time into the hot oil. Fry them until they are golden brown and crispy on all sides, about 3-5 minutes.
- Remove the Arancini (Rice Balls) with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
- Check the internal temperature of the Arancini (Rice Balls) using a kitchen thermometer; it should read around 150°F (65°C). If the internal temperature is not at least 150F, transfer them to an oven (Preheated to 375°F) and cook until they reach tempeature.
Serving:
- Serve the Arancini (Rice Balls) hot, garnished with fresh basil leaves.
- Enjoy these delicious Arancini (Rice Balls) as a delightful appetizer or a main course.
- Note: If you prefer a healthier version, you can also bake the Arancini (Rice Balls) in a preheated oven at 400°F (200°C) for 30 minutes until they turn golden brown.
