Rice Arancini Recipe Guide

Let me show you how I make Rice Arancini, a beloved Italian dish originating from Sicily. These crispy rice balls are a perfect treat, whether served as an appetizer or a snack. The traditional filling is often made with ragù and mozzarella, but you can get creative with the fillings depending on your preferences. Based on my overall experience, I can tell you that the process is both fun and rewarding, especially once you take that first bite of golden, crunchy rice ball.

What to Expect:

Expect a satisfying crunch followed by a creamy, flavorful interior. Arancini are like little parcels of comfort, each bite offering a combination of textures and rich flavors.

Arancini Recipe

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Ease of Cooking: Medium
Servings: 8-10 balls
Calories: ~250 per ball
Cost of Ingredients: Moderate ($10-$15 depending on choice of fillings)
Cuisine: Italian (Sicilian)
Course: Appetizer, Snack
Equipment Needed: Large pot for frying, bowl for mixing, pan for cooking rice, spoon for shaping, and paper towels for draining.

• Go here to buy the must-have equipment and ingredients for making a Savory  #Rice Arancini  now.

Ingredients:

• 2 cups of Arborio rice
• 4 cups of chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• 1/2 cup mozzarella (or filling of your choice)
• 1 egg (for binding)
• 1/4 cup flour (for dredging)
• 2 eggs (for coating)
• Panko breadcrumbs (for extra crunch)
• Vegetable oil (for frying)
• Salt and pepper to taste
• Go here to buy the must-have equipment and ingredients for making a Savory  #Rice Arancini  now.

Method:

1. Prepare the Risotto:
   • In a pot, bring the broth to a simmer. Gradually stir in the rice, cooking it until tender (about 20 minutes). Add the Parmesan cheese, season with salt and pepper, and set the rice aside to cool.
2. Shape the Arancini:
   • Once the rice cools down, whisk the egg into the rice mixture for binding. Wet your hands and take small portions of the rice, flattening them into a small disk. Place a cube of mozzarella or any filling of your choice (ragù, spinach, or roasted vegetables) in the center and mold the rice around it to form a ball. Repeat for the remaining rice.
3. Coat and Fry:
   • Set up a dredging station with flour, beaten eggs, and panko breadcrumbs. Roll each rice ball in flour, dip it in the egg, and coat it with breadcrumbs.
   • Heat vegetable oil to 350°F in a pot. Carefully fry the arancini, turning occasionally until golden brown (about 3-4 minutes).
4. Drain and Serve:
   • Once crispy, transfer the arancini to a paper towel to drain any excess oil. Serve warm with marinara sauce for dipping.

Variations:

• Spinach and Mozzarella: A popular vegetarian option, with spinach and cheese wrapped in rice.
• Ragù and Cheese: For a classic, meaty version with slow-cooked ragù and melty cheese.
• Gorgonzola: Try this creamy filling for a richer, tangy flavor.

Tips:

• Cooling the rice is key! If it’s too warm, the balls may fall apart while frying.
• Panko breadcrumbs create the crispiest exterior, but regular breadcrumbs work too.
• For a lighter option, bake the arancini in the oven instead of frying them.
• Go here to buy the must-have equipment and ingredients for making a Savory  #Rice Arancini  now.

Substitutions:

• Use gluten-free breadcrumbs for those with gluten sensitivity.
• Swap mozzarella for vegan cheese to make it vegan-friendly.
• Tofu or beans can be used as a filling for vegetarians.

Nutritional Information per Serving (1 ball):

• Calories: ~250
• Protein: 7g
• Carbohydrates: 30g
• Fat: 12g
• Fiber: 1g

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