Description
Indulge in crispy, cheesy Arancini Italian Rice Balls—perfect bites of creamy risotto and gooey mozzarella, ideal for appetizers or cozy dinners.
Ingredients
Scale
- 1 cup Arborio rice
- 3 cups low-sodium chicken broth
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1 cup mozzarella cheese, cut into small cubes
- 1/2 cup all-purpose flour
- 1 cup seasoned breadcrumbs
- Oil for frying
Instructions
- In a medium pot over medium heat, combine Arborio rice and chicken broth. Stir frequently until the rice absorbs most of the liquid and achieves a creamy consistency, about 18-20 minutes.
- Once cooked, stir in grated Parmesan cheese until melted. Let it cool slightly.
- Once cooled enough to handle (about 10 minutes), take about two tablespoons of risotto and flatten it in your palm. Place a cube of mozzarella in the center and mold the rice around it into a ball shape.
- Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each ball first in flour, then dip into eggs, and finally coat with breadcrumbs until well covered.
- In a heavy-bottomed pot or deep fryer, heat oil over medium-high heat (about 350°F/175°C). Carefully add your breaded rice balls in batches to avoid overcrowding.
- Fry each batch for about 3-4 minutes or until golden brown. Remove using a slotted spoon and drain on paper towels. Serve hot with marinara sauce on the side for dipping.
Nutrition
- Serving Size: 1 Arancini ball (50g)
- Calories: 130
- Sugar: 0g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 40mg
Keywords: - Allow the risotto to cool completely before forming the balls to help them keep their shape during frying. - Experiment with different fillings such as sautéed mushrooms or spinach for variety.