Arancini Rice Balls
User Reviews
4.9
348 reviews
Excellent
Arancini Rice Balls
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Children and adults love these cheesy Arancini rice balls. They're such a treat fresh off the stove stuffed with glorious gooey cheese.
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Ingredients
For the Arancini Rice Balls:
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 medium onion finely diced (about 1 cup)
- 1 cup ham finely diced (about 3 oz)
- 2 cups jasmine rice un-rinsed
- 1 cup chardonnay (dry white wine)
- 5 cups chicken broth or stock (hot)
- 1 tsp salt (plus more to sprinkle fried arancini)
- 1 cup frozen peas fully thawed
- 1/3 cup parsley finely chopped
- 1 cup Parmesan Cheese shredded
- 4 oz mozzarella cheese cut into 24 (1/2-inch) cubes
For Breading/ Frying:
- 1 cup all-purpose flour
- 3 large eggs beaten with a fork
- 1 1/2 cups Italian bread crumbs
- oil for frying vegetable, canola, or grapeseed oil
Instructions
- Using a Dutch oven or heavy-bottomed pot with a tight-fitting lid, over medium/high heat, add 2 Tbsp olive oil and 2 Tbsp butter. When hot, stir in diced onion and saute until soft and golden (4-5 min). Add finely diced ham and cook another 2 min or until golden. Add rice and stir to coat with oil.
- Pour in 1 cup white wine and cook until mostly evaporated (2 min). Add 5 cups hot low sodium chicken broth and 1 tsp salt then cover and simmer until liquid has been absorbed by the rice (about 15-17 min). Stir in the peas in, then cover with a tight fitting lid and finish cooking (2 min). Rice should be soft and the liquid mostly absorbed. Spread rice mixture onto a large rimmed baking dish to cool.
- Once rice is at room temperature, stir in 1/3 cup finely chopped parsley and 1 cup parmesan cheese. Form rice balls with wet hands, using a heaping ice cream scoop for each. Stuff each rice ball with a cube of mozzarella cheese and form a tight ball with the rice mixture to enclose the cheese.
- Set up 3 shallow bowls, the first one to have 1 cup flour, the second with 3 beaten eggs, the third with 1 1/2 cups bread crumbs. Dredge each rice ball in flour, shaking off the excess, then dip one-by-one in the beaten egg allowing excess egg to drip back into the bowl. Finally, roll balls in breadcrumbs until evenly coated. It's best to roll and bread all of the rice balls before beginning frying since the frying is quick.
- Add an inch of vegetable oil into a deep pot over medium heat. Once oil is hot (350˚F), add the breaded rice balls in batches without crowding the pot and cook about 3 min total per batch, turning to get all sides golden brown. Transfer to paper towels, sprinkle right away with salt and serve warm with marinara.
Nutrition Information
Show Details
Calories
190kcal
(10%)
Carbs
23g
Protein
8g
(16%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
33mg
(11%)
Sodium
384mg
(16%)
Potassium
149mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
240IU
(5%)
Vitamin C
4mg
(4%)
Calcium
112mg
(11%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 24rice balls
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbs | 23g | |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 384mg | 16% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 112mg | 11% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
348 reviews
Excellent
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