Here’s a classic Arancini (Italian Rice Balls) recipe — crispy on the outside, creamy and cheesy inside. These Sicilian delights are often filled with ragù (meat sauce), peas, and mozzarella. Classic Arancini Recipe
Ingredients:
For the Risotto Base:
2 tbsp olive oil
1 small onion, finely chopped
1½ cups Arborio rice
½ cup dry white wine
4 cups chicken or vegetable broth (warm)
½ cup grated Parmesan
2 tbsp butter
Salt and pepper to taste
For the Filling:
1 cup cooked ground beef or pork (optional, for traditional ragù)
½ cup marinara sauce or ragù
½ cup cooked green peas
100g (3.5 oz) mozzarella, cut into small cubes
For Breading and Frying:
1 cup all-purpose flour
2 eggs, beaten
1½ cups breadcrumbs (preferably Italian-style)
Vegetable oil for deep frying
Instructions:
Make the Risotto:
In a large pan, sauté the onion in olive oil until translucent.
Add Arborio rice and toast for 1–2 minutes.
Pour in white wine and stir until evaporated.
Gradually add warm broth, stirring constantly, until rice is al dente and mixture is creamy (about 18–20 minutes).
Stir in Parmesan, butter, salt, and pepper. Cool completely (spread on a baking sheet to speed this up).
Prepare the Filling:
Mix marinara/ragù with peas and cooled meat (if using).
Shape the Arancini:
Take a handful of cooled risotto, flatten into your palm.
Add a spoonful of filling and a cube of mozzarella in the center.
Encase filling with rice, forming a ball or cone shape (about the size of a golf ball).
Bread the Balls:
Dredge each ball in flour, dip in beaten egg, then coat in breadcrumbs. Chill for 20–30 minutes (optional, helps them hold shape).
Fry:
Heat oil to 350°F (175°C). Fry in batches until golden brown, about 3–4 minutes per batch.
Drain on paper towels.
Serve Warm:
Best served fresh with extra marinara sauce on the side.
