Jul 6, 2024
Nikita ToppoMade with creamy and gooey cheese, arancini balls are perfect to enjoy as a snack or appetiser. Make it at home with this recipe.
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For the Arancini Rice Balls: 2 tbsp olive oil, 2 tbsp unsalted butter, 1 onion, 1 cup ham, 2 cups Jasmine rice, 1 cup dry white wine, 5 cups chicken broth, 1 tsp salt, 1 cup frozen peas, 1/3 cup parsley, 1 cup parmesan cheese, 4 oz mozzarella cheese. For Breading/ Frying: 1 cup all-purpose flour, 3 large eggs, 1 1/2 cups breadcrumbs, oil for frying, vegetable oil
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Heat olive oil and butter in a heavy-bottomed pot over medium-high heat. Sauté diced onion until soft and golden. Add diced ham and cook for another 2 minutes.
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Stir in rice to coat with oil. Pour in white wine and cook for 2 minutes. Add hot chicken broth, salt and cover the pot. Simmer until the liquid is absorbed by the rice.
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Stir in peas, cover again and cook for an additional 2 minutes. Spread the rice mixture on a large baking dish to cool. Once the rice is at room temperature, stir in parsley and parmesan cheese.
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With wet hands, form rice balls using a heaping ice cream scoop for each. Make a well in the center of each ball and place a cube of mozzarella cheese. Close the rice mixture around the cheese to form a tight ball.
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Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each rice ball in flour. Dip in the beaten egg, letting excess drip back into the bowl.
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Finally, roll the ball in breadcrumbs until evenly coated. Repeat all rice balls. Heat oil in a deep pot to 350° F.
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Fry the breaded rice balls in batches, avoiding overcrowding the pot. Cook for about 3 minutes per batch.
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Transfer the arancini to paper towels to drain excess oil. Sprinkle with salt immediately and serve warm with marinara sauce.
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