Arancini (Italian Rice Balls)
User Reviews
5
Arancini (Italian Rice Balls)
Description
The recipe begins with preparing a creamy risotto by toasting arborio rice with shallots and butter, deglazing with dry white wine, and gradually simmering with chicken stock until the rice is tender and creamy. Parmesan cheese and eggs are stirred in before the mixture cools. The risotto reaches a sticky yet moldable consistency, essential for shaping the arancini. Chopped prosciutto and shredded mozzarella are combined to form the filling.
To assemble, risotto balls are formed around the filling, then coated in flour, dipped in beaten eggs, and rolled in fine bread crumbs. These are fried in canola or vegetable oil until the outside turns golden brown and crisp while the interior remains creamy and rich. The contrast between the crunchy crust and soft cheesy center is a defining feature.
Arancini can be served warm as an appetizer, snack, or part of a larger meal. Wet or lightly floured hands can help shape the balls more easily. If the risotto is too wet to form balls, adding more Parmesan or bread crumbs will help bind the mixture without compromising creaminess.
Ingredients
- 3 oz. prosciutto chopped
- 3 oz. mozzarella cheese shredded
- 3 to 5 cups chicken stock
- 1 tablespoon butter unsalted
- ¼ cup shallot chopped
- 1 cup arborio rice
- ¼ cup white wine dry
- kosher salt
- ½ cup Parmesan Cheese grated
- 4 egg divided
- 1 cup all-purpose flour
- 2 cups bread crumbs fine crumbs are best
- canola oil for frying, or vegetable oil
Instructions
- Combine the proscuitto and mozzarella in a bowl and set aside. (This will be the filling)
- In a medium pot, heat the stock to a simmer.
- Meanwhile, in a large heavy skillet or pot (preferably a Dutch oven), melt the butter over medium-high heat.
- Add the shallots and cook until translucent, about 4 minutes.
- Add the rice and cook until lightly toasted, about 8 minutes.
- Add the wine and cook until almost evaporated, about 4 minutes.
- Ladle over enough of the hot stock to cover the rice.
- Stir frequently with a wooden spoon until almost all liquid is absorbed, about 8 minutes.
- Add more stock and continue stirring until absorbed.
- Add stock again, until absorbed and creamy and rice is soft (about 25 minutes total). Taste rice, if still not soft, continue adding hot stock and stirring until rice is soft and creamy. Don't let the risotto be too wet! Remove from the heat.
- Add ¾ teaspoon salt, Parmesan cheese and 2 eggs and gently mix to incorporate. Set aside and let cool completely.
- Heat the oil over medium-high heat until it reaches 365°F.
- Spread the flour on a plate and the bread crumbs in a separate plate.
- Add the remaining eggs and 2 tablespoons of water in a medium bowl.
- In another bowl, mix together prosciutto and mozzarella.
- At this point, the risotto will be sticky. However, if the mixture is too wet to roll a ball, then gradually add in more parmesan cheese and bread crumbs until you can just form a ball. The balls will stay together after you dredge them. Wet hands (or lightly floured hands) help when dredging.
- Scoop about ¼ cup of the risotto (rice mixture) into the palm of your hand and place 1 portion of the prosciutto/mozzarella cheese mixture on top. Shape the rice into a ball and add more risotto, if necessary.
- Roll the ball in flour, and then dip into the egg mixture to coat completely, shaking off excess.
- Finally, roll the ball in the bread crumbs and place on a rack.
- Repeat this process with remaining ingredients. Depending on the size of the rice balls, you wil have between 8 to 12 balls.
- Using a slotted spoon, transfer the balls (a few at a time) to the hot oil and fry until golden, about 2 to 3 minutes.
- Remove with slotted spoon and place on a rack. (Keep finished arancini in a warm oven).
Notes
- The risotto should be sticky but not so wet that it cannot be formed into balls.
- Gradually add more Parmesan cheese and bread crumbs if the mixture is too moist to shape.
- Using wet or lightly floured hands helps when dredging the arancini.
- A creamy inside and crispy outside is the ideal texture balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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