Description
Italian Rice Balls, or Arancini, are crispy golden bites filled with creamy mozzarella cheese and flavorful risotto. These cheesy treats make for the perfect appetizer, snack, or party food.
Ingredients
1 cup Arborio rice
3 cups chicken broth (or vegetable broth for a vegetarian option)
½ cup grated Parmesan cheese
½ cup mozzarella cheese, cubed
2 eggs, beaten
1 cup breadcrumbs
Salt and pepper to taste
Oil for frying (or substitute with olive oil for baking)
Instructions
- Cook the Rice: In a medium saucepan, cook Arborio rice in chicken broth over medium heat for 18-20 minutes, stirring occasionally. Season with salt and pepper to taste.
- Add Parmesan Cheese: Stir in grated Parmesan cheese while the rice is warm. Let it cool for 10 minutes.
- Form the Rice Balls: Take about two tablespoons of risotto and form it into a ball. Place a cube of mozzarella cheese in the center of each ball before shaping it completely around the cheese.
- Coat with Egg and Breadcrumbs: Dip each rice ball into the beaten eggs, then roll in breadcrumbs until fully coated.
- Fry or Bake:
- For frying: Heat oil to 350°F (175°C) and fry rice balls for about 3 minutes until golden brown.
- For baking: Preheat oven to 400°F (200°C) and bake for 20 minutes until golden and crispy.
- Serve: Let the rice balls rest for a few minutes and serve with marinara sauce for dipping.
Notes
For a spicy version, add red pepper flakes to the rice mixture.
For a vegetarian or vegan version, substitute with plant-based cheese.
Freeze rice balls after breading and cook from frozen to save time later.
Nutrition
- Serving Size: 1 rice ball
- Calories: 150
- Sugar: 1g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
