Description
These crispy, golden Arancini Rice Balls are stuffed with gooey mozzarella and packed with flavor! Made with creamy risotto rice, ham, peas, and Parmesan, they are the perfect appetizer or snack. Serve them warm with marinara for a classic Italian treat!
Ingredients
Units
Scale
For the Arancini Rice Balls:
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 1 cup ham, finely diced (about 3 oz)
- 2 cups Jasmine rice, un-rinsed
- 1 cup Chardonnay (dry white wine)
- 5 cups chicken broth or stock (hot)
- 1 tsp salt (plus more to sprinkle fried arancini)
- 1 cup frozen peas, fully thawed
- 1/3 cup parsley, finely chopped
- 1 cup Parmesan cheese, shredded
- 4 oz mozzarella cheese, cut into 24 (1/2-inch) cubes
For Breading & Frying:
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups Italian bread crumbs
- Oil for frying (vegetable, canola, or grapeseed oil)
Instructions
- Prepare the rice: In a Dutch oven or heavy-bottomed pot over medium-high heat, heat olive oil and butter. Add diced onion and sauté for 4-5 minutes until soft and golden. Add diced ham and cook for 2 more minutes.
- Stir in Jasmine rice to coat with oil. Pour in white wine and cook until mostly evaporated (about 2 minutes).
- Add hot chicken broth and salt, then cover and simmer until the liquid is absorbed (15-17 minutes). Stir in peas, cover again, and cook for 2 more minutes.
- Spread the rice mixture onto a large baking sheet and let it cool to room temperature.
- Once cooled, mix in parsley and Parmesan cheese.
- Form the rice balls: With wet hands, scoop a heaping ice cream scoop of rice, place a mozzarella cube in the center, and roll into a tight ball.
- Breading: Set up 3 shallow bowls:
- First bowl: Flour
- Second bowl: Beaten eggs
- Third bowl: Bread crumbs
Dredge each rice ball in flour, then dip in egg, then roll in breadcrumbs until evenly coated. Repeat for all rice balls.
- Frying: Heat 1 inch of oil in a deep pot to 350°F. Fry rice balls in batches for about 3 minutes, turning to get all sides golden brown.
- Transfer to paper towels, sprinkle with salt, and serve warm with marinara sauce.
Notes
- Letting the rice cool completely helps firm up the arancini before shaping.
- Can be made ahead and reheated in the oven at 350°F for 10 minutes.
- Try using risotto rice (Arborio) for a creamier texture.
Nutrition
- Serving Size: 2 balls
- Calories: 240
- Sugar: 1g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 50mg