Arancini di Riso: Italian Rice Balls recipe

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Arancini di Riso

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Course Appetizer, Main Course, Snack

Cuisine Italian

Equipment

• Equipment Needed
• Large pot
• Wooden spoon
• Mixing bowl
• Baking sheet
• Plastic wrap
• Shallow bowls for breading (one for flour, one for eggs, one for breadcrumbs)
• Deep frying pan or pot
• Slotted spoon or spider

Ingredients

  

• Ingredients
• For the Risotto:
• 1 cup Arborio rice
• 3 cups vegetable or chicken broth warmed
• 1 small onion finely chopped
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• For the Filling:
• 1/2 cup cooked ragu meat sauce or 1/2 cup mozzarella cheese (cubed)
• Optional: peas sautéed mushrooms, or other fillings of your choice
• For Breading:
• 1/2 cup all-purpose flour
• 2 large eggs beaten
• 1 cup breadcrumbs preferably Italian-style
• Vegetable oil for frying

Instructions

 

• Step-by-Step Instructions
• Prepare the Risotto
• In a large pot, heat the olive oil over medium heat.
• Add the chopped onion and sauté until translucent (about 5 minutes).
• Stir in the Arborio rice and cook for about 2 minutes, allowing the rice to absorb the oil and become slightly translucent.
• Gradually add the warm broth, one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. Continue until the rice is creamy and al dente (about 18-20 minutes).
• Stir in the grated Parmesan cheese, salt, and pepper. Remove from heat and spread the risotto onto a baking sheet to cool. Cover with plastic wrap and refrigerate for at least one hour.
• Form the Arancini
• Once the risotto has cooled, take about 2 tablespoons of risotto in your hands and flatten it slightly.
• Place a teaspoon of your desired filling in the center, then shape the risotto around the filling to form a ball. Make sure the filling is completely enclosed. Repeat with the remaining risotto.
• Bread the Arancini
• Set up your breading station: place flour in one shallow bowl, beaten eggs in another, and breadcrumbs in a third.
• Roll each risotto ball in flour, then dip it in the beaten eggs, and finally coat it in breadcrumbs. Make sure they are well-coated for an extra crispy texture.
• Fry the Arancini
• In a deep frying pan or pot, heat about 2 inches of vegetable oil over medium heat (approximately 350°F/175°C).
• Carefully add the arancini to the hot oil, frying in batches to avoid overcrowding. Fry until golden brown on all sides (about 3-4 minutes).
• Remove the arancini with a slotted spoon and drain them on paper towels.
• Variations
• Vegetarian: Use sautéed mushrooms or spinach as the filling instead of ragu.
• Gluten-Free: Substitute breadcrumbs with gluten-free breadcrumbs or crushed cornflakes.

Arancini di Riso, or Italian rice balls, are a delightful dish originating from Sicily. These golden, crispy treats are typically filled with a rich ragu, gooey cheese, or other savory fillings. The combination of creamy risotto and a crunchy outer layer makes them irresistible. They are perfect as appetizers, snacks, or even a main course. From my own personal experience, I can tell you that making Arancini can seem a bit intimidating at first, but let me show you how I make them, and soon you’ll be impressing your friends and family with this classic Italian dish.

Notes on What to Expect

When you bite into an arancino, you should experience a delightful crunch followed by the creamy risotto and savory filling inside. The combination of textures and flavors makes this dish a favorite for many.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Time to Stand: 1 hour (chilling)
• Total Time: 2 hours
• Ease of Cooking: Medium
• Servings: 4 (about 12 arancini)
• Calories: Approximately 250 per serving (varies based on filling)
• Cost of Ingredients: $10-$15
• Cuisine: Italian
• Course: Appetizer/Main Course
• Equipment Needed:
  • Large pot
  • Wooden spoon
  • Mixing bowl
  • Baking sheet
  • Plastic wrap
  • Shallow bowls for breading (one for flour, one for eggs, one for breadcrumbs)
  • Deep frying pan or pot
  • Slotted spoon or spider
  • Go here to buy the must-have equipment and ingredients for making a Savory  #Arancini di Riso  now.

Ingredients

For the Risotto:

• 1 cup Arborio rice
• 3 cups vegetable or chicken broth (warmed)
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

For the Filling:

• 1/2 cup cooked ragu (meat sauce) or 1/2 cup mozzarella cheese (cubed)
• Optional: peas, sautéed mushrooms, or other fillings of your choice

For Breading:

• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (preferably Italian-style)
• Vegetable oil, for frying
• Go here to buy the must-have equipment and ingredients for making a Savory  #Arancini di Riso  now.

Step-by-Step Instructions

1. Prepare the Risotto

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent (about 5 minutes).
3. Stir in the Arborio rice and cook for about 2 minutes, allowing the rice to absorb the oil and become slightly translucent.
4. Gradually add the warm broth, one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. Continue until the rice is creamy and al dente (about 18-20 minutes).
5. Stir in the grated Parmesan cheese, salt, and pepper. Remove from heat and spread the risotto onto a baking sheet to cool. Cover with plastic wrap and refrigerate for at least one hour.

2. Form the Arancini

1. Once the risotto has cooled, take about 2 tablespoons of risotto in your hands and flatten it slightly.
2. Place a teaspoon of your desired filling in the center, then shape the risotto around the filling to form a ball. Make sure the filling is completely enclosed. Repeat with the remaining risotto.

3. Bread the Arancini

1. Set up your breading station: place flour in one shallow bowl, beaten eggs in another, and breadcrumbs in a third.
2. Roll each risotto ball in flour, then dip it in the beaten eggs, and finally coat it in breadcrumbs. Make sure they are well-coated for an extra crispy texture.

4. Fry the Arancini

1. In a deep frying pan or pot, heat about 2 inches of vegetable oil over medium heat (approximately 350°F/175°C).
2. Carefully add the arancini to the hot oil, frying in batches to avoid overcrowding. Fry until golden brown on all sides (about 3-4 minutes).
3. Remove the arancini with a slotted spoon and drain them on paper towels.

Variations

• Vegetarian: Use sautéed mushrooms or spinach as the filling instead of ragu.
• Gluten-Free: Substitute breadcrumbs with gluten-free breadcrumbs or crushed cornflakes.
• Go here to buy the must-have equipment and ingredients for making a Savory  #Arancini di Riso  now.

Tips

• Make sure the risotto is well-cooked but not mushy; it needs to hold its shape when formed into balls.
• Chill the risotto thoroughly before shaping to make it easier to work with.
• Experiment with different fillings according to your taste.

Substitutions for Specific Dietary Needs

• Dairy-Free: Omit the cheese in the risotto and filling or use a dairy-free cheese alternative.
• Vegan: Use a plant-based filling and substitute eggs with a flaxseed mixture for breading.

Nutritional Information Per Serving

• Calories: ~250
• Protein: 10g
• Fat: 15g
• Carbohydrates: 25g
• Fiber: 1g
  (Values may vary based on specific ingredients used.)

Closing Thoughts

I hope this guide has made making Arancini di Riso seem a little less daunting. Have you tried making them before? Please, be honest, and let me know in the comments below. I love to hear feedback from real people like you, so please, leave your honest comment!