If you’re looking to impress your friends and family with a delightful Italian treat, look no further than Arancini di Riso! These golden, crispy rice balls are not only a feast for the eyes but also a burst of flavor in every bite. Imagine sinking your teeth into a crunchy exterior that gives way to a cheesy, savory risotto center—pure bliss! Perfect as an appetizer or a snack, these irresistible bites are sure to become a favorite at your table. Ready to master this classic dish and elevate your cooking game? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 cups cooked risotto
- 1/2 cup mozzarella cheese, cubed
- 1/4 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- Oil for frying
- Salt and pepper to taste
Instructions
- Begin by preparing the risotto if you haven't done so already. You will need 2 cups of cooked risotto. Ensure it is cooled to room temperature, as this will make it easier to handle when forming the rice balls.
- In a large mixing bowl, combine the cooled risotto, cubed mozzarella cheese, and grated Parmesan cheese. Mix well until the cheeses are evenly distributed throughout the risotto.
- Season the mixture with salt and pepper to taste. Remember that the cheeses already add some saltiness, so taste as you go.
- Once the mixture is well combined, take a small portion of the risotto mixture (about the size of a golf ball) and form it into a ball. Make sure the cheese is well encased in the rice. Repeat this process until all the risotto mixture is used up.
- Set up a breading station: In one shallow dish, place the all-purpose flour. In a second dish, beat the two large eggs until well combined. In a third dish, place the breadcrumbs.
- Coat each rice ball first in the flour, shaking off any excess, then dip it into the beaten eggs, ensuring it is fully coated. Finally, roll the rice ball in the breadcrumbs until it is evenly covered. Place the breaded rice balls on a plate or tray.
- In a large, deep skillet or pot, pour enough oil for frying (about 2-3 inches deep) and heat it over medium-high heat. You can test if the oil is ready by dropping a small piece of bread into the oil; if it sizzles and bubbles, the oil is hot enough.
- Carefully add the breaded rice balls to the hot oil in batches, being careful not to overcrowd the pan. Fry them for about 3-4 minutes on each side or until they are golden brown and crispy.
- Once cooked, use a slotted spoon to remove the arancini from the oil and place them on a plate lined with paper towels to absorb any excess oil.
- Allow the arancini to cool slightly before serving. They can be enjoyed on their own or with a side of marinara sauce for dipping.
- Serve warm and enjoy your homemade Arancini di Riso!
Tips
- Perfect Risotto: Make sure your risotto is cooked to a creamy consistency before cooling it. This will help the rice balls hold together better when formed.
- Cool Before Forming: Allow the risotto to cool completely to room temperature. This makes it easier to handle and shape into balls without sticking to your hands.
- Cheese Choices: While mozzarella and Parmesan are traditional, feel free to experiment with other cheeses like fontina or provolone for a unique flavor twist.
- Breading Technique: Ensure each rice ball is well-coated in flour, egg, and breadcrumbs. This triple coating creates a deliciously crunchy texture when fried.
- Oil Temperature: Keep an eye on the oil temperature while frying. If it’s too hot, the outside will burn before the inside cooks; too low, and the arancini will absorb excess oil and become greasy.
- Batch Frying: Fry the rice balls in small batches to maintain the oil temperature and ensure even cooking. This will help achieve that perfect golden brown color.
- Serving Suggestions: Serve your Arancini di Riso with a side of marinara sauce or a garlic aioli for dipping to elevate the flavor experience!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 85mg
