Arancini Rice Balls
User Reviews
4.9
Arancini Rice Balls
Description
This recipe begins by sautéing diced onion and ham in olive oil and butter until golden. Jasmine rice is then added and coated in the fat before deglazing with dry white wine, which cooks off to impart subtle acidity and aroma. Hot chicken broth is added with salt, and the mixture simmers, absorbing the liquid and cooking the rice to softness. Peas are stirred in toward the end, and the rice cools in a baking dish.
Once cooled, parsley and Parmesan cheese are folded into the rice, adding freshness and umami. The mixture is formed into balls using a scoop, each stuffed with a mozzarella cube at the center to provide a gooey filling. The rice balls are then dredged in flour, dipped in beaten egg, and coated with Italian bread crumbs before being fried in hot oil until crispy and golden.
These arancini can be served as appetizers or snacks, showcasing a satisfying contrast between the crunchy exterior and the tender, cheesy interior. The combination of ham, peas, and cheeses gives them a balanced, savory flavor profile enhanced by the wine and broth used in cooking the rice.
Ingredients
For the Arancini Rice Balls:
- 2 Tbsp olive oil
- 2 Tbsp butter unsalted
- 1 onion finely diced (about 1 cup, medium
- 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 peas fully thawed, frozen
- 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 egg beaten with a fork, large
- 1 1/2 cups Italian bread crumbs
- cooking oil vegetable, canola, or grapeseed oil, for frying
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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