DeFalco's Italian Arancini (Rice Balls)
These classic Italian Arancini, or rice balls, feature seasoned Arborio rice filled with a savory mixture of ground beef, peas, and Fontina cheese. Each ball is then breaded and deep-fried to a golden, crispy perfection. They make a delicious appetizer or side dish, perfect for sharing.
Equipment
- 1 Large heavy-bottomed pot For deep-frying to maintain consistent oil temperature.
- 1 Large Skillet For cooking the meat filling.
- 1 Deep-Fry Thermometer Crucial for accurate oil temperature control.
- 2 Shallow Bowls For setting up the breading station (egg whites and bread crumbs).
- 1 Slotted Spoon or Spider For safely removing arancini from hot oil.
Ingredients
Main
- 2 cups uncooked Arborio rice
- 1 egg yolk
- 1/2 cup grated Parmesan
- 1/4 cup unsalted butter melted
- 1/3 pound ground beef
- 1 medium onion chopped
- 1/2 cup frozen peas thawed
- 1/2 cup tomato sauce plus more for serving, optional
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup Italian Fontina cheese shredded
- Oil for deep-frying
- 1 1/2 cups seasoned bread crumbs
- 2 egg whites
- Fresh Italian flat-leaf parsley for garnish
Instructions
- Cook the rice according to the package directions. I prefer to use a chicken stock to cook the rice, as it adds more flavor. Once cooked, cool slightly. Stir in the Parmesan, butter and egg yolk. Cover and refrigerate until cooled.
- In a large skillet, cook the ground beef and onions over medium heat until the meat is no longer pink. Drain and transfer to a bowl. Stir in the peas, tomato sauce, salt and pepper. Let cool, then add the Fontina and mix together.
- Shape the rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball.
- Place the oil in a large pot, making sure not to fill pot more than halfway, to prevent spillage. Heat to about 375 degrees F.
- Place the bread crumbs and egg whites in separate shallow bowls. Dip the rice balls in egg whites, then roll them in bread crumbs. Heat the oil on the stove to about 375 degrees. Be sure not to fill pot more than half way with oil, to prevent spillage. Fry the rice balls, a few at a time, until golden brown, 1 to 2 minutes per side. Remove from oil and drain on paper towels.
- Serve hot plain, or with your favorite tomato sauce. Garnish with parsley.
Notes
For optimal flavor, consider cooking the Arborio rice in a rich chicken stock or a light vegetable broth instead of just water. Achieving the right oil temperature (375°F) is critical; too low, and the arancini will be greasy; too high, and they'll burn outside while remaining cold inside. A deep-fry thermometer is essential. Don't overcrowd the pot when frying, as this drops the oil temperature and leads to soggy results. Fry in small batches for consistent crispness. For an elevated experience, use fresh, high-quality Fontina or even smoked mozzarella for the filling. Serving with a homemade marinara sauce truly complements the rich, savory arancini.