Arancini

Indulge in the crispy, golden perfection of authentic Italian Arancini, the ultimate comfort food turned bite-sized delicacy. These savory rice balls are crafted from creamy, Parmesan-infused risotto and feature a gooey, molten mozzarella center, all encased in a crunchy breadcrumb coating. Prepared with Arborio rice and seasoned to perfection with garlic, onions, and a rich stock, Arancini are fried to a gorgeous golden-brown, making them irresistible. Perfect as an appetizer, snack, or party centerpiece, they can be served with marinara sauce for an extra burst of flavor. Quick to prepare and deeply satisfying, Arancini brings timeless Sicilian street food straight to your home kitchen.

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 300 grams Arborio rice
• 1 liter Chicken or vegetable stock
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 50 grams Parmesan cheese, grated
• 150 grams Mozzarella, diced into 1 cm cubes
• 100 grams All-purpose flour
• 2 Eggs, beaten
• 200 grams Breadcrumbs
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 liter Vegetable oil, for frying

Directions

Step 1

Start by preparing the risotto. In a saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute.

Step 2

Add the Arborio rice to the pan, stirring to coat the grains in the oil. Toast the rice for about 2 minutes until slightly aromatic.

Step 3

Gradually add the stock, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is cooked and creamy, about 18-20 minutes.

Step 4

Once the risotto is done, stir in the grated Parmesan cheese, salt, and black pepper. Remove from heat and allow the risotto to cool completely.

Step 5

To form the arancini, take a tablespoon-sized amount of the cooled risotto in your hand, flatten it slightly, and place a cube of mozzarella in the center. Enclose the rice around the cheese to form a ball. Repeat with the remaining risotto and cheese.

Step 6

Set up a breading station with the flour in one bowl, beaten eggs in a second bowl, and breadcrumbs in a third bowl.

Step 7

Roll each rice ball in flour, dip it in the beaten eggs, and then coat it in breadcrumbs. Ensure each ball is thoroughly coated.

Step 8

In a large pot, heat the vegetable oil to 350°F (175°C). Gently lower the arancini into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes each.

Step 9

Remove the fried arancini with a slotted spoon and drain on paper towels.

Step 10

Serve the arancini hot, optionally with marinara sauce or a sprinkle of extra Parmesan cheese on top.

Nutrition Facts

Serving size	2961.2 grams (2961.2g)

Amount per serving	% Daily Value*
Calories	10750

Total Fat 1010.00g	1295%
Saturated Fat 169.20g	846%
Polyunsaturated Fat 2.70g
Cholesterol 538mg	179%
Sodium 11101mg	483%
Total Carbohydrate 343.00g	125%
Dietary Fiber 13.40g	48%
Total Sugars 27.00g
Protein 118.20g	236%

Vitamin D 80IU	400%
Calcium 1593mg	123%
Iron 20mg	110%
Potassium 847mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 83.1%

Protein: 4.3%

Carbs: 12.5%