Description
Delicious Italian-style Arancini Rice Balls featuring creamy risotto rice mixed with ham, peas, and Parmesan cheese, stuffed with gooey mozzarella, breaded, and deep-fried to a perfect golden crisp. A savory, satisfying appetizer or snack ideal for sharing.
Ingredients
Scale
Rice Mixture
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 1 cup ham, finely diced (about 3 ounces)
- 2 cups Jasmine rice, un-rinsed
- 1 cup Chardonnay (dry white wine)
- 5 cups hot chicken broth or stock
- 1 teaspoon salt, plus more to sprinkle on fried arancini
- 1 cup frozen peas, fully thawed
- 1/3 cup parsley, finely chopped
- 1 cup Parmesan cheese, shredded
Filling
- 4 ounces mozzarella cheese, cut into 24 (1/2-inch) cubes
Breading and Frying
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups Italian bread crumbs
- Oil for frying (vegetable, canola, or grapeseed)
Instructions
- Sauté Aromatics and Ham: Heat olive oil and butter in a Dutch oven over medium-high heat. Sauté the finely diced onion until softened and golden brown. Add the finely diced ham and cook until it turns golden.
- Cook the Rice: Stir in the un-rinsed Jasmine rice to coat with the fat and aromatics. Pour in the white wine and cook until mostly evaporated. Add hot chicken broth along with salt, cover, and simmer gently for 15-17 minutes until the liquid is absorbed. Stir in the thawed peas, cover again, and cook for an additional 2 minutes. Transfer the rice mixture to a baking sheet to cool completely.
- Mix and Shape Rice Balls: Once the rice is cool, stir in the chopped parsley and shredded Parmesan cheese. With your hands, form the mixture into 24 balls, stuffing each one with a cube of mozzarella cheese in the center.
- Bread the Rice Balls: Prepare three shallow bowls—one with all-purpose flour, one with beaten eggs, and one with Italian bread crumbs. Dredge each rice ball first in the flour, then dip in the beaten eggs, and finally coat with breadcrumbs thoroughly.
- Fry the Arancini: Heat oil in a deep pot to 350°F (175°C). Fry the rice balls in batches, cooking each batch for about 3 minutes or until golden brown and crispy on the exterior.
- Drain and Serve: Remove the fried arancini and drain on paper towels to absorb excess oil. Sprinkle with a little salt while still warm. Serve immediately with marinara sauce for dipping.
Notes
- Ensure the rice is cooled completely before shaping to prevent it from falling apart during frying.
- Use a thermometer to maintain consistent oil temperature for even frying and to avoid greasy arancini.
- Feel free to substitute ham with cooked sausage or mushrooms for a different flavor profile.
- Marinara sauce served alongside enhances the flavor, but can be omitted if preferred.
- Leftover arancini can be reheated in an oven at 375°F (190°C) for 10 minutes to restore crispiness.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
