Step-by-Step Instructions
Step 1: Cook the Rice
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
Stir in the Arborio rice and cook for about 2 minutes, stirring frequently.
Gradually add the broth, one ladle at a time, stirring until the liquid is absorbed before adding more. This should take about 15-18 minutes, until the rice is creamy and al dente.
Once cooked, season with salt and stir in the Parmesan cheese and parsley (if using). Spread the rice mixture onto a baking sheet to cool for at least 1 hour.
Step 2: Form the Arancini
Once the rice has cooled, take a small amount (about the size of a golf ball) and flatten it in your palm.
Place a cube of mozzarella in the center and mold the rice around it to form a ball. Ensure the cheese is fully enclosed. Repeat until all rice and cheese are used.
Step 3: Bread the Arancini
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Roll each rice ball first in flour, then dip it in the beaten eggs, and finally coat it in breadcrumbs. This will help achieve a crunchy exterior.
Step 4: Fry the Arancini
In a large skillet, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C).
Carefully place a few arancini in the hot oil, being sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown.
Use a slotted spoon to remove the arancini from the oil and place them on a paper towel-lined plate to drain excess oil.
Variations and Tips
Variations: You can experiment with different fillings like cooked meat, peas, or different types of cheese. For a spicy kick, consider adding a dash of red pepper flakes to the rice mixture.
Vegan Substitutions: Substitute the cheese with vegan cheese and use flaxseed meal mixed with water instead of eggs for breading.
Gluten-Free: Use gluten-free breadcrumbs and flour to accommodate gluten-free diets.
