Cheesy Arancini Rice Balls (Print)
Crunchy on the outside, soft with gooey cheese inside, these arancini bring joy to any family table.
# Ingredients:
→ For the Arancini Rice Balls
01 -
2 tablespoons olive oil
02 -
2 tablespoons unsalted butter
03 -
1 medium onion, finely diced (about 1 cup)
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1 cup ham, finely diced (about 3 ounces)
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2 cups Jasmine rice, un-rinsed
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1 cup Chardonnay (dry white wine)
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5 cups chicken broth, hot
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1 teaspoon salt
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1 cup frozen peas, fully thawed
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1/3 cup parsley, finely chopped
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1 cup parmesan cheese, shredded
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4 ounces mozzarella cheese, cut into 24 (1/2-inch) cubes
→ For Breading/Frying
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1 cup all-purpose flour
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3 large eggs, beaten
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1 1/2 cups Italian bread crumbs
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Vegetable, canola, or grapeseed oil for frying
# Steps:
01 -
Heat 2 tablespoons olive oil and 2 tablespoons butter in a Dutch oven or heavy-bottomed pot over medium-high heat. Add diced onion and sauté until soft and golden (4-5 minutes). Stir in finely diced ham and cook for another 2 minutes until golden. Add rice and stir to coat with oil.
02 -
Pour in 1 cup white wine and cook until mostly evaporated (about 2 minutes). Add 5 cups hot chicken broth and 1 teaspoon salt. Cover and simmer until the liquid is absorbed by the rice (15-17 minutes). Stir in peas, cover, and continue cooking for another 2 minutes. Remove from heat and spread the mixture onto a large rimmed baking dish to cool.
03 -
Once the rice mixture has cooled to room temperature, stir in parsley and parmesan cheese. Form rice balls using wet hands, taking one heaping ice cream scoop per ball. Insert one cube of mozzarella into the center of each and form a tight ball around it.
04 -
Set up three shallow bowls: one containing flour, one with the beaten eggs, and one with breadcrumbs. Dredge each rice ball in flour, shake off excess, dip in beaten eggs, and then roll in breadcrumbs until evenly coated. Repeat for all rice balls before frying.
05 -
Heat 1 inch of oil in a deep pot over medium heat to 350°F (175°C). Fry breaded rice balls in batches, turning to evenly brown all sides, cooking for about 3 minutes per batch. Transfer to paper towels, sprinkle with salt, and serve warm with marinara sauce.
# Notes:
01 -
Ensure the oil is kept at 350°F (175°C) to achieve an evenly golden crust.