Arancini (Italian rice balls)
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5
16 reviews
Excellent
Arancini (Italian rice balls)
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Arancini are Italian rice balls made with saffron-seasoned arborio rice mixed with cheese and eggs, filled with a meat ragu and cubes of caciocavallo or mozzarella cheese, breaded, and fried. They have a crisp exterior and a creamy, savory filling featuring tender rice and rich meat ragù.
Description
The recipe begins by cooking arborio rice slowly in beef stock infused with saffron and butter until al dente, then mixing in Parmesan cheese, seasoning, and eggs before chilling. Meanwhile, a meaty ragù is prepared using pancetta, onion, ground chuck and pork, tomato paste, white wine, and peas.
Once cooled, the rice is portioned around pieces of caciocavallo cheese and some ragù, shaped into balls, then coated with a seasoned flour-egg wash and breadcrumbs. These rice balls are deep fried to create a golden, crunchy crust enclosing a flavorful and creamy interior combining rice, melting cheese, and savory ragù.
This makes about 16-18 sizable arancini. They are a traditional Italian snack or appetizer, appreciated for their textural contrast and blend of cheese and meat flavors.
Arancini can be refrigerated for up to three days and reheated in a hot oven to restore crispness and warm the filling without sogginess. Mozzarella is a suitable cheese substitute.
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Ingredients
For the rice
- 6 1/4 cups beef stock might not need all of it, low-sodium
- 1/2 teaspoon saffron threads
- 3 cups arborio rice or Carnaroli, or Vialone Nano
- salt to taste
- black pepper to taste
- 3 tablespoons butter
- 1/2 cup parmigiano reggiano grated
- 2 large egg beaten
For the ragu
- 3 ounces pancetta diced
- 1 small onion minced
- 1/2 pound ground chuck
- 1/2 pound ground pork
- 3 tablespoons tomato paste
- 1/2 cup white wine dry
- 1/2 cup peas frozen
- salt to taste
- black pepper to taste
For making the arancini
- RAGU from above
- saffron rice from above, cold
- 1 1/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 large egg
- 1 1/4 cups water
- 2 cups plain breadcrumbs will most likley have some leftover
- 1/4 pound caciocavallo cheese cut into small cubes, can sub mozzarella
Instructions
For the rice
- In a large nonstick saucepan, bring the stock, butter, and saffron to boil.
- Add the rice and stir well. Turn the heat to low and cover. Cook until the liquid has evaporated.
- Once the liquid has evaporated and the rice is al dente, remove the pan from the heat and add the cheese. Mix well then taste test. Season with salt and pepper and allow to cool for 10 minutes before mixing in the eggs.
- Spread the rice onto a large baking sheet and let it cool for 60 minutes in the fridge before rolling the arancini. While the rice is cooling, make the ragu with the instructions below.
For the ragu
- Heat a pan to medium then add the pancetta. Cook the pancetta until most of the fat has rendered (about 7 minutes) then add the onion and cook for another 2-3 minutes or until soft.
- Turn the heat to medium-high and add the beef and pork. Brown the meat then break it up with a wooden spoon.
- Add the tomato paste and cook for 2-3 minutes while stirring frequently. Add the wine and cook until the liquid has almost completely evaporated.
- Add the peas and cook until warm. The ragu should be very thick. Season with salt and pepper to taste. Place the ragu in a dish and refrigerate for 30 minutes or until it has cooled. The ragu and rice should both be cool before frying in the process below.
Forming and frying the arancini
- Prepare a large baking sheet lined with parchment paper and have a bowl of water nearby to assist with rolling the rice balls.
- Grab a 1/2 cup of rice with a measuring cup or a similar-sized ice cream scooper and place it into one hand.
- Make an indentation into the center of the ball and then add 1-2 teaspoons of the ragu and 1-2 small cubes of caciocavallo cheese. Add a touch more rice to close it up then roll it into a uniform ball. If needed, dip hands in water to add a bit of moisture which can assist in the balls staying together. Place all of the rice balls onto the parchment-lined baking sheet.
- In a bowl, mix the flour, water, salt, and eggs together until smooth. Also prepare a plate with the breadcrumbs.
- Dip a rice ball into the batter then let the excess drip off before rolling in the breadcrumbs. Repeat the rolling process for all of the rice balls then place onto the parchment-lined sheet. Place the formed rice balls into the fridge while heating the oil.
- Heat a large heavy and deep Dutch oven with 3 inches of vegetable oil to 370f. Make sure to not pour the oil too high, since the height will increase when frying the arancini.
- Once the oil is at the proper temp, begin frying the arancini. Depending on the size of your pot, fry no more than 3 at a time. Fry until they are equally browned on all sides (about 4-5 minutes total). Remove the arancini with a slotted spoon or spider to a paper towel lined baking sheet. Eat right away!
Notes
- This recipe yields approximately 16-18 arancini, each made with about 1/2 cup cooked rice.
- Fresh mozzarella or block mozzarella can be used instead of caciocavallo cheese.
- Store arancini refrigerated for up to 3 days; reheat on a baking tray at 400°F for around 12 minutes to crisp and melt the cheese.
Nutrition Information
Show Details
Calories
215kcal
(11%)
Carbohydrates
29.1g
(10%)
Protein
8.4g
(17%)
Fat
6g
(9%)
Saturated Fat
2.7g
(14%)
Cholesterol
48mg
(16%)
Sodium
432mg
(18%)
Potassium
108mg
(2%)
Fiber
0.8g
(3%)
Sugar
0.4g
(1%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16arancini
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 29.1g | 10% |
| Protein | 8.4g | 17% |
| Fat | 6g | 9% |
| Saturated Fat | 2.7g | 14% |
| Cholesterol | 48mg | 16% |
| Sodium | 432mg | 18% |
| Potassium | 108mg | 2% |
| Fiber | 0.8g | 3% |
| Sugar | 0.4g | 1% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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