Description
Sicilian street food magic comes alive with arancini rice balls, golden crispy spheres stuffed with savory fillings that whisper culinary traditions. Each bite delivers a crunchy exterior giving way to creamy risotto, inviting you to savor authentic Italian flavors.
Ingredients
Scale
Main Ingredients:
- 2 cups Jasmine rice, un-rinsed
- 5 cups chicken broth or stock (hot)
- 1 cup Chardonnay (dry white wine)
- 1 cup ham, finely diced (about 3 ounces)
Cheese & Dairy:
- 1 cup Parmesan cheese, shredded
- 4 ounces mozzarella cheese, cut into 24 (1/2-inch) cubes
- 2 tablespoons unsalted butter
- 3 large eggs, beaten
Herbs, Vegetables, and Seasonings:
- 1 medium onion, finely diced (about 1 cup)
- 1 cup frozen peas, fully thawed
- 1/3 cup parsley, finely chopped
- 1 teaspoon salt (plus more to sprinkle fried arancini)
- 2 tablespoons olive oil
Breading and Frying:
- 1 cup all-purpose flour
- 1 1/2 cups Italian bread crumbs
- Oil for frying (vegetable, canola, or grapeseed oil)
Instructions
- Craft a flavor-packed risotto base by sautéing onions in olive oil and butter until translucent and fragrant. Incorporate diced ham and cook briefly to release its savory essence.
- Introduce Jasmine rice to the aromatic mixture, ensuring each grain is luxuriously coated with the infused oil. Deglaze the pan with white wine, allowing the liquid to nearly evaporate and concentrate the flavors.
- Pour in hot chicken broth and season with salt. Cover and simmer, letting the rice absorb the liquid and develop a creamy, tender consistency. Fold in vibrant green peas during the final moments of cooking.
- Spread the risotto across a baking sheet, allowing it to cool completely and firm up. This step ensures the rice balls will hold their shape during subsequent preparation.
- Once cooled, gently fold chopped parsley and grated Parmesan cheese into the risotto, enhancing the overall flavor profile.
- Using moistened hands, sculpt the rice mixture into uniform spheres. Nestle a cube of mozzarella at the center of each ball, ensuring it is completely enveloped by the risotto.
- Create a three-stage coating station: dust the rice balls in flour, dip thoroughly in beaten eggs, then roll generously in breadcrumbs to create a crisp, golden exterior.
- Heat oil in a deep pot to 350°F. Carefully lower the breaded arancini into the hot oil, frying in small batches until they develop a rich, amber-brown color and achieve a crispy texture.
- Drain the arancini on paper towels to remove excess oil. Sprinkle with a pinch of salt and serve immediately alongside zesty marinara sauce for dipping.
Notes
- Choose short-grain or Arborio rice for the best texture and stickiness when forming arancini balls.
- Allow the rice to cool completely before shaping to ensure the balls hold their form and don’t fall apart during frying.
- Keep hands slightly damp when rolling rice balls to prevent sticking and create smooth, uniform shapes.
- Experiment with different cheese fillings like blue cheese, goat cheese, or smoked mozzarella for unique flavor variations.
- Prepare arancini in advance and refrigerate before breading and frying for easier handling and perfect consistency.
- Use a deep-fry thermometer to maintain consistent oil temperature, ensuring crispy exterior and fully heated interior.
- Make vegetarian version by replacing ham with sautéed mushrooms or roasted vegetables for added depth.
- Freeze uncooked arancini on a baking sheet, then transfer to freezer bags for quick future meals – they’ll fry perfectly straight from frozen.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 508
- Sugar: 2 g
- Sodium: 560 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 114 mg