Crispy Italian Arancini Balls
A delicious Sicilian street food, these Arancini are filled with cheese, coated in breadcrumbs, and fried until golden and crunchy. Perfect for appetizers or snacking!
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Servings: 6
Full Ingredient List
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, crushed
- 1 1/2 cups Arborio rice
- 1 teaspoon fine salt
- 1/8 teaspoon finely ground black pepper
- 3 tablespoons finely chopped Italian parsley leaves
- 3 cups chicken stock (store-bought or homemade)
- 2 teaspoons double-concentrated tomato paste
- 2 tablespoons unsalted butter
- 1/2 cup grated parmesan cheese
- 4 ounces mozzarella cheese
- 1/2 cup all-purpose flour
- 2 eggs
- 2 cups plain panko breadcrumbs
- 2 cups grapeseed or vegetable oil, for frying
Risotto Base
Tools and Equipment
- Medium saucepan
- Spatula
- Parchment paper
- Baking tray
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 2 tablespoons | extra virgin olive oil | vegetable oil | |
| 1 small | yellow onion, finely chopped | finely chopped | shallots |
| 2 | garlic cloves, crushed | crushed | garlic powder |
| 1 1/2 cups | Arborio rice | carnaroli rice | |
| 3 cups | chicken stock | store-bought or homemade | vegetable stock |
| 2 teaspoons | tomato paste | double-concentrated | tomato sauce |
| 2 tablespoons | unsalted butter | margarine | |
| 1/2 cup | grated parmesan cheese | grana padano | |
| 3 tablespoons | Italian parsley leaves | finely chopped | basil |
| 1 teaspoon | fine salt | ||
| 1/8 teaspoon | finely ground black pepper |
Instructions
- Step 1: Heat the olive oil in a medium saucepan over medium heat. Add the crushed garlic and chopped onion, stirring until softened (5 minutes). (Tips: Don't let the garlic burn as it could become bitter.)
- Step 2: Add the Arborio rice and toast until semi-translucent and fragrant. (Tips: Ensure all grains are coated in oil for even cooking.)
- Step 3: Stir in salt, black pepper, chopped parsley, chicken broth, and tomato paste. Add butter and bring to a soft boil. Reduce heat to low and cover. (Tips: Avoid removing the lid too early to let the rice absorb all the flavors.)
- Step 4: Simmer for 20-25 minutes until the rice is tender and the liquid is absorbed. Mix in parmesan and spread on a baking tray to cool for 10 minutes. (Tips: Ensure it's cool enough to handle before forming balls.)
Filling and Frying
Tools and Equipment
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper
- 8-inch saucepan
- Tongs
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 4 ounces | mozzarella cheese | cut into 1/2-inch cubes | fontina cheese |
| 1/2 cup | all-purpose flour | cornstarch | |
| 2 | eggs | whisked | |
| 2 cups | plain panko breadcrumbs | regular breadcrumbs | |
| 2 cups | grapeseed or vegetable oil | for frying | sunflower oil |
| 1 teaspoon | fine salt | for seasoning dredge | |
| 1/8 teaspoon | finely ground black pepper | for seasoning dredge |
Instructions
- Step 5: Cut mozzarella into 18-20 cubes and keep chilled until ready to use. (Tips: Pat dry if using fresh mozzarella.)
- Step 6: Form the cooled rice into about 18-20 balls. Stuff each with a mozzarella cube. (Tips: Wet hands prevent the rice from sticking while forming balls.)
- Step 7: Set up a breading station with three bowls: one for flour, one for whisked eggs, and one for breadcrumbs. (Tips: Use one hand for wet and one for dry ingredients to stay clean.)
- Step 8: Dredge each rice ball first in flour (seasoned with salt and pepper), then in egg, and finally in panko. Place on a lined baking sheet. (Tips: Ensure even coating for consistent frying results.)
- Step 9: Heat oil in a saucepan to 350°F. Fry 6 balls at a time, turning until golden (3-4 minutes). Place on paper towels to drain. (Tips: Make sure the oil is hot enough so the balls fry without absorbing too much oil.)
Additional Information
Notes: These arancinis are delightful when freshly fried, but can be prepared ahead and enjoyed with a marinara sauce. To maintain crispiness, reheat in an oven or air fryer.