Description
Crispy on the outside and gooey on the inside, these Italian Arancini Rice Balls are a delightful appetizer or snack. Made with creamy Jasmine rice infused with white wine and chicken broth, studded with sweet peas, ham, parsley, and parmesan, then stuffed with melted mozzarella cheese, breaded, and fried to golden perfection. Serve them warm with marinara sauce for a comforting treat that combines savory flavors and satisfying textures.
Ingredients
Rice Mixture
- 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)
Filling
- 4 oz mozzarella cheese (cut into 24 half-inch cubes)
Breading
- 1 cup all-purpose flour
- 3 large eggs (beaten with a fork)
- 1 1/2 cups Italian bread crumbs
Frying
- Oil for frying (vegetable, canola, or grapeseed oil)
Instructions
- Prepare the Onion and Ham: Using a Dutch oven or heavy-bottomed pot with a tight-fitting lid, heat 2 Tbsp olive oil and 2 Tbsp unsalted butter over medium-high heat. When hot, add the finely diced onion and sauté until soft and golden, about 4-5 minutes. Stir in the finely diced ham and cook another 2 minutes until golden.
- Cook the Rice: Add the Jasmine rice to the pot, stirring to coat with the oil and butter mixture. Pour in 1 cup of dry white wine and cook until mostly evaporated, approximately 2 minutes. Then add 5 cups of hot chicken broth and 1 tsp of salt. Cover and simmer until the liquid is mostly absorbed, about 15-17 minutes. Stir in the thawed peas, cover again, and finish cooking for 2 minutes until rice is tender and liquid absorbed. Spread the rice mixture on a large rimmed baking dish to cool to room temperature.
- Form Rice Balls: Once the rice mixture has cooled, stir in the finely chopped parsley and shredded parmesan cheese. Wet your hands and scoop heaping portions of the rice mixture using an ice cream scoop. Flatten slightly, place a cube of mozzarella cheese in the center, and mold the rice around it to form a tight ball enclosing the cheese.
- Bread the Rice Balls: Prepare three shallow bowls: one with 1 cup flour, the second with beaten eggs, and the third with 1 1/2 cups Italian bread crumbs. Dredge each rice ball in the flour, shaking off any excess, then dip into the beaten eggs allowing excess to drip back, and finally roll them in bread crumbs until evenly coated. It’s best to bread all balls before frying.
- Fry the Arancini: Pour about an inch of vegetable oil into a deep pot and heat it to 350°F (175°C) over medium heat. Fry the breaded rice balls in batches, not overcrowding the pot, for about 3 minutes total per batch. Turn them gently to brown all sides evenly. Remove and drain on paper towels. Immediately sprinkle with salt while hot.
- Serve: Serve the crispy arancini warm with marinara sauce for dipping, enjoying the melty mozzarella center and flavorful rice exterior.
Notes
- Use a heavy-bottomed pot or Dutch oven to ensure even cooking of the rice.
- Ensure the rice mixture is completely cooled before forming balls to prevent them from falling apart during frying.
- Keep the oil temperature steady at 350°F to achieve crispy, golden exteriors without soaking up excess oil.
- Can be served with marinara sauce, a sprinkle of extra parmesan, or fresh herbs for added flavor.
- These can be prepared ahead of time through the breading stage and refrigerated or frozen before frying for convenience.
