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Rice Balls Recipe

Cheesy Italian Rice Balls (Arancini) Recipe

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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 1/2 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/4 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 1 large egg yolk
  • 4 oz mozzarella cheese, cut into small cubes
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups plain breadcrumbs
  • Vegetable or canola oil, for frying
  • Salt and black pepper
  • Warm marinara sauce, for serving
  • Chopped fresh parsley, for garnish

Method
 

  1. Warm broth. Sauté onion in butter and oil 4 to 5 minutes, add garlic, then toast rice 2 minutes. Add wine and cook 1 minute. Ladle broth gradually, stirring, until rice is tender and creamy, about 20 minutes.
  2. Off heat, stir in Parmesan, remaining butter, and egg yolk. Season with salt and pepper, then spread on a baking sheet and cool completely.
  3. With damp hands, scoop 2 tbsp rice, flatten, place a mozzarella cube in the center, and seal into a smooth ball.
  4. Dredge each ball in flour, dip in beaten egg, coat with breadcrumbs. Double-dip for extra crunch if desired. Refrigerate 10 minutes.
  5. Heat 2 inches of oil to 350°F (175°C). Fry balls in small batches 3 to 4 minutes, turning once, until deep golden brown. Drain on paper towels.
  6. Arrange on a platter, top with parsley, and serve right away with warm marinara.

Notes

The risotto must be completely cool before shaping. You can speed things along by spreading it on the tray and refrigerating it for 30 minutes. If you're using leftover risotto, just fold in the egg yolk and Parmesan once it's cold.