Description
Cheesy Italian Arancini Rice Balls are a delightful Sicilian appetizer that features creamy risotto rice mixed with savory cheeses and herbs, shaped into bite-sized balls, breaded, and fried to golden perfection. These crispy-on-the-outside, tender-on-the-inside rice balls make a perfect snack or party treat that combines comforting flavors and textures.
Ingredients
Scale
Rice and Cheese Mixture
- 2 tbsp butter
- 2 garlic cloves, minced
- 1 small onion, finely diced (white, yellow, or brown)
- 1 1/2 cups risotto rice (arborio)
- 1/2 cup white wine (or substitute with broth/stock or water)
- 3 1/2 cups chicken broth/stock
- 1 cup milk
- 1 egg
- 1 cup grated cheddar cheese
- 3/4 cup grated mozzarella cheese
- 2 1/2 tbsp finely chopped fresh parsley (or 1 1/2 tbsp dried parsley)
- 1/2 tsp salt
- Pepper, to taste
Breading
- 1/2 cup plain flour
- 1/2 tsp salt
- Black pepper, to taste
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Cooking oil (vegetable oil recommended, for frying)
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) to prepare for baking the risotto mixture.
- Sauté the aromatics: Melt butter in a skillet over medium heat. Add minced garlic and diced onion, cooking for about 5 minutes until soft and fragrant.
- Cook the rice with wine: Stir in the arborio rice until the grains become translucent. Pour in the white wine and increase the heat to medium-high, cooking until most of the liquid is absorbed or evaporated.
- Bake the risotto: Add chicken broth and milk to the skillet, stir well, and bring to a simmer. Cover and transfer to the oven to bake for 30 to 40 minutes until the rice is tender and liquid is fully absorbed.
- Cool and mix the risotto: Remove from the oven and allow the risotto to cool. Stir in one egg, grated cheddar, grated mozzarella, chopped parsley, salt, and pepper to combine the rice mixture thoroughly. Cover and refrigerate for at least 3 hours or overnight for best results.
- Form the rice balls: Once chilled, shape the risotto mixture into approximately 25 small balls using your hands, ensuring they are compact and hold together well.
- Bread the arancini: Prepare three bowls: one with seasoned flour (flour, 1/2 tsp salt, black pepper), one with beaten eggs, and one with panko breadcrumbs. Roll each rice ball first in the flour, then dip in the egg, and finally coat evenly with panko breadcrumbs.
- Fry the arancini: Heat vegetable oil in a deep skillet or pot over medium-high heat to about 350°F (175°C). Fry the breaded rice balls in batches, turning occasionally, until golden brown and crisp on all sides, approximately 3-4 minutes per batch. Drain on paper towels before serving.
Notes
- For a vegetarian variation, substitute chicken broth with vegetable broth.
- Make sure the rice mixture is well chilled to help the arancini hold their shape during breading and frying.
- Use fresh parsley for more vibrant flavor and color, but dried parsley works fine if fresh is unavailable.
- Be cautious when frying to maintain the oil temperature to avoid greasy or undercooked arancini.
- Leftover arancini can be reheated in a hot oven to restore crispiness.
