Arancini

Arancini are a classic Italian snack or appetizer made of crispy, golden-fried rice balls stuffed with delicious fillings like mozzarella, meat ragu, or peas. Perfectly crunchy on the outside and soft and cheesy on the inside, these delightful bites are a comforting and indulgent treat, ideal for any occasion.

Ingredients

For the Rice:

2 cups Arborio rice
4 cups chicken or vegetable broth
1/4 cup grated Parmesan cheese
2 tbsp unsalted butter
Salt and pepper to taste

For the Filling (optional):

1 cup mozzarella cheese, cut into small cubes
1 cup meat ragu or Bolognese sauce
1/2 cup cooked peas (optional)

For Coating:

1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups breadcrumbs
Vegetable oil for frying

Directions

Step 1: Prepare the Rice

In a medium pot, bring the chicken or vegetable broth to a boil. Add the Arborio rice and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is tender, about 18–20 minutes.
Stir in the Parmesan cheese, butter, salt, and pepper. Let the rice cool completely. You can refrigerate it for easier handling.

Step 2: Assemble the Arancini

Take a small handful of the cooled rice and flatten it in your palm.
Place a cube of mozzarella and a spoonful of ragu (and peas, if using) in the center.
Enclose the filling with more rice, forming a ball about the size of a golf ball. Repeat with the remaining rice and filling.

Step 3: Coat the Arancini

Roll each rice ball in flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs.
Place the coated rice balls on a tray and let them rest for 10–15 minutes to set.

Step 4: Fry the Arancini

Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
Fry the rice balls in batches, turning occasionally, until golden brown and crispy, about 3–4 minutes.
Drain on paper towels.

Step 5: Serve