Description
Deliciously crispy Arancini Rice Balls featuring creamy mozzarella centers, seasoned jasmine rice, ham, and peas, coated in breadcrumbs and fried to golden perfection. Perfect as a savory appetizer or snack.
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 (hot, low sodium)
- 1 tsp salt (plus more for sprinkling after frying)
- 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
Breading and Frying
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups Italian bread crumbs
- Vegetable, canola, or grapeseed oil, for frying
Instructions
- Sauté Onion and Ham: Heat 2 Tbsp olive oil and 2 Tbsp unsalted butter in a Dutch oven or heavy-bottomed pot over medium/high heat. Add the finely diced onion and sauté until soft and golden, about 4-5 minutes. Add the diced ham and cook for another 2 minutes until golden.
- Cook the Rice: Stir in the jasmine rice to coat with the oil and butter. Pour in 1 cup Chardonnay and cook until mostly evaporated, approximately 2 minutes. Add 5 cups hot chicken broth and 1 tsp salt. Cover and simmer until the liquid is mostly absorbed, about 15-17 minutes.
- Add Peas and Finish Cooking Rice: Stir in the thawed peas, then cover with a tight-fitting lid and cook for an additional 2 minutes until the rice is soft and liquid mostly absorbed. Spread the rice mixture onto a large rimmed baking dish to cool to room temperature.
- Prepare Rice Balls: Once cooled, stir in the chopped parsley and shredded parmesan cheese. Using wet hands and a heaping ice cream scoop, form portions of rice into balls. Stuff each rice ball with a cube of mozzarella and form tightly to enclose the cheese.
- Bread the Rice Balls: Prepare three shallow bowls: one with flour, one with beaten eggs, and one with Italian breadcrumbs. Dredge each rice ball in flour, shake off excess, dip in eggs allowing excess to drip back, then roll evenly in breadcrumbs. Bread all rice balls before frying.
- Fry the Arancini: Heat about an inch of vegetable oil in a deep pot to 350°F. Fry the breaded rice balls in batches without crowding the pot, turning occasionally to brown all sides, about 3 minutes per batch. Remove and drain on paper towels. Immediately sprinkle with salt.
- Serve: Serve the arancini warm with marinara sauce for dipping if desired.
Notes
- Use wet hands when shaping rice balls to prevent sticking.
- Ensure oil temperature is maintained at 350°F to achieve a crispy exterior and properly melted cheese inside.
- If you prefer a vegetarian version, omit the ham and use vegetable broth instead of chicken broth.
- Arancini can be made ahead, shaped, breaded, and frozen before frying.
- Serve with marinara or your favorite dipping sauce for extra flavor.
