Ingredients
1 tbsp olive oil
4 tbsp unsalted butter, divided
1 medium yellow onion, finely diced
1 ½ cups (300g) Arborio rice
½ cup (120ml) dry white wine (optional)
5 cups (1.2L) chicken or vegetable broth, warm
¼ tsp saffron threads, steeped in ½ cup warm broth
½ cup (50g) grated Parmesan cheese
Salt and freshly ground black pepper to taste
8 oz (225g) fresh mozzarella, cut into ½-inch cubes
1 cup all-purpose flour
3 large eggs, beaten with 1 tbsp water or milk
2 cups fine breadcrumbs (Panko recommended)
4–6 cups vegetable oil, for deep frying
Instructions
Step 1: Melt 2 tablespoons of butter in a large, heavy-bottomed pot over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes.
Step 2: Add the Arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains become translucent.
Step 3: Pour in the white wine (if using) and stir until it is completely absorbed by the rice.
Step 4: Begin adding the warm broth to the rice, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait for each addition to be almost entirely absorbed before adding the next. When about halfway through the broth, add the saffron-infused broth. Continue adding broth and stirring until the rice is creamy and al dente (about 20-25 minutes).
Step 5: Remove from heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Season with salt and pepper. Spread the risotto onto a large baking sheet and cool completely in the refrigerator for at least 2-3 hours, or ideally overnight.
Step 6: Set up your breading station: one shallow dish with flour, one with beaten eggs, and one with breadcrumbs.
Step 7: Take about 2-3 tablespoons of cooled risotto, flatten it, place a mozzarella cube in the center, and mold the rice firmly around it to form a tightly sealed ball (about 1.5-2 inches in diameter).
Step 8: Dredge each rice ball first in flour (shake off excess), then dip in beaten egg, and finally roll thoroughly in breadcrumbs, pressing gently to adhere. Refrigerate for at least 30 minutes to set the coating.
Step 9: Heat 2-3 inches of vegetable oil in a deep pot to 350-375°F (175-190°C). Use a thermometer to maintain temperature.
Step 10: Carefully lower 3-4 arancini into the hot oil. Fry for 4-6 minutes, turning occasionally, until deep golden brown and crispy. The internal temperature should reach 165°F (74°C).
Step 11: Transfer fried arancini to a wire rack lined with paper towels to drain excess oil. Season lightly with sea salt.
Step 12: Serve hot with marinara sauce or your favorite dipping sauce. Enjoy your delicious Italian Arancini Rice Balls!
Notes
For best results, ensure your risotto is completely cold before forming the balls. This helps them hold their shape. Don’t overcrowd the frying pot to maintain oil temperature and achieve maximum crispiness. These arancini can be prepared ahead of time; breaded balls can be refrigerated for up to 24 hours or frozen for up to 1 month. If frying from frozen, do not thaw, just fry for a few extra minutes until golden and heated through.
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Category: Appetizers & Snacks
- Cuisine: Italian
Nutrition
- Serving Size: 1 Arancino (approx. 100g)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 55 mg
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