Description
Classic Italian Arancini are crispy, golden fried rice balls stuffed with gooey mozzarella and flavored with Parmesan cheese and fresh parsley. Perfect as an appetizer or snack, these delicious bites are coated in a crunchy panko crust and served warm with savory marinara sauce.
Ingredients
Scale
Rice and Cheese Mixture
- 3 cups low-sodium chicken broth
- 2 teaspoons kosher salt (divided)
- 1 cup arborio rice
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 4 ounces mozzarella cheese (cut into ½ inch cubes)
Breading
- ½ cup all-purpose flour
- 2 large eggs
- 1½ cups Panko breadcrumbs
For Frying and Serving
- Vegetable oil (for frying, approximately 4 cups or enough to fill 1 inch in pan)
- Marinara sauce (for serving)
Instructions
- Cook the Rice: In a large pot, bring the chicken broth and 1 teaspoon of kosher salt to a boil. Stir in the arborio rice, cover the pot, and reduce heat to simmer. Cook for about 20 minutes or until the rice is fully cooked and has absorbed the liquid.
- Cool the Rice: Spread the cooked rice evenly on a baking sheet and refrigerate for about 30 minutes to cool and firm up, making it easier to shape.
- Prepare Rice Mixture: Transfer the cooled rice to a bowl and mix in the Parmesan cheese and chopped fresh parsley until evenly combined.
- Form the Rice Balls: Using your hands, shape the rice mixture into 16 equal-sized balls. Place them on a baking sheet, working quickly to prevent sticking.
- Stuff with Mozzarella: Press a ½-inch cube of mozzarella cheese into the center of each rice ball. Ensure the cheese is fully enclosed by the rice, reshaping as needed to seal it.
- Prepare Breading Stations: Set up three shallow bowls – one with all-purpose flour, one with beaten eggs, and one with Panko breadcrumbs mixed with the remaining 1 teaspoon kosher salt.
- Bread the Arancini: Coat each rice ball first in flour, then dip into the beaten eggs, and finally roll in the panko mixture. Press gently to make sure the breadcrumbs stick well. Place the breaded balls back onto the baking sheet.
- Heat Oil for Frying: Pour vegetable oil into a Dutch oven or heavy-bottomed pan to a depth of about 1 inch. Heat the oil to 350°F (175°C), using a thermometer to maintain the temperature.
- Fry the Arancini: Working in batches to avoid overcrowding, fry the rice balls until they turn golden brown on all sides, about 3-4 minutes per batch. Use a slotted spoon to remove them and place on a paper towel-lined baking sheet to drain excess oil. While still hot, sprinkle with a little extra sea salt if desired.
- Serve Warm: Serve the arancini hot, accompanied by marinara sauce for dipping.
Notes
- Using low-sodium chicken broth helps control the overall saltiness of the arancini.
- Make sure the rice is cooled properly before shaping to prevent it from falling apart.
- Keep the oil temperature steady at 350°F to ensure even frying and a crispy crust without absorbing too much oil.
- You can prepare arancini up to the breading step and refrigerate them before frying.
- Vegetarian option: Substitute chicken broth with vegetable broth.
