Arancini
This recipe guides you through creating classic Italian arancini. Arborio rice is cooked, then mixed with mozzarella, ham, butter, and Parmesan. The mixture is shaped into balls, meticulously breaded with flour, egg, and breadcrumbs, and finally deep-fried until golden and crispy. These savory rice balls are best served hot with a side of warm marinara sauce.
Equipment
- 1 Large Pot or Dutch Oven For cooking the rice and deep frying
- 1 Large Mixing Bowl For combining the rice mixture
- 3 Shallow Dishes For the breading station (flour, egg, breadcrumbs)
- 1 Slotted Spoon or Spider For safely removing arancini from hot oil
- 1 Cutting Board and Chef's Knife For preparing ham, butter, and mozzarella
Ingredients
Main
- 1 lb of arborio rice this is the type of rice used to make risotto
- 4 oz of fresh mozzarella grated
- 4 oz of ham chopped
- 1 tablespoon of butter chopped
- 1/4 cup of Parmesan cheese grated
- 2 eggs
- 1 1/2 cups of breadcrumbs
- 1 cup of all purpose flour
- Salt and pepper to taste
- 2 cups of your favorite marinara sauce
- a little olive oil
- Vegetable oil for frying
Instructions
- Cook the arborio rice according to typical risotto instructions, ensuring it is slightly sticky but not mushy. Allow the cooked rice to cool completely, spreading it on a sheet pan to expedite cooling.
- In a large mixing bowl, combine the cooled rice with the grated fresh mozzarella, chopped ham, chopped butter, grated Parmesan cheese, and 2 eggs. Mix thoroughly until all ingredients are well incorporated.
- Season the rice mixture generously with salt and pepper to taste, ensuring the flavors are balanced.
- Form the mixture into approximately 18 uniform balls, about the size of a golf ball.
- Set up a breading station: place all-purpose flour in one shallow dish, the beaten eggs in a second shallow dish, and the breadcrumbs in a third shallow dish.
- Take each rice ball and first roll it lightly in the flour, shaking off any excess. Then dip it into the beaten egg, allowing any extra egg to drip off.
- Finally, roll the egg-coated ball thoroughly in the breadcrumbs, pressing gently to ensure a complete and even coating.
- Heat vegetable oil in a large, deep pot or Dutch oven to 350-375°F (175-190°C). Use enough oil to submerge the arancini partially or fully.
- Carefully fry the arancini in small batches to avoid overcrowding the pot and lowering the oil temperature. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy all over.
- Remove the fried arancini with a slotted spoon, transfer them to a plate lined with paper towels to drain excess oil, and serve hot with your favorite warm marinara sauce.
Notes
Achieving the perfect arancini starts with a well-made, cooled risotto. Ensure the rice is al dente and sufficiently sticky from its starch. Cool the risotto completely before shaping to prevent crumbling and ensure a stable form. For optimal crispness, consider using Panko breadcrumbs, which offer a lighter and crunchier crust. Maintain a consistent oil temperature of 350-375°F (175-190°C) during frying; too low results in greasy arancini, too high burns the exterior before the cheese melts thoroughly. Season the rice mixture generously before shaping, as this is the primary flavor carrier. Serve immediately with warm marinara for the best experience.