Delicious Italian rice balls, also known as arancini, are crispy on the outside and filled with a savory mixture of rice, cheese, and sometimes meat or vegetables. Perfect as an appetizer or a main dish.
Preparation time
30min
Cooking time
20min
Ingredients
12 Servings
- 300 g Arborio rice
- 200 g Breadcrumbs
- 1 l Chicken broth
- 2 Eggs
- 100 g Flour
- 2 cloves Garlic
- 100 g Mozzarella cheese
- 2 tbsp Olive oil
- 1 Onion
- 100 g Parmesan cheese
- 0.5 tsp Pepper
- 1 tsp Salt
Directions
Step 1
In a large pot, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until translucent.
Step 2
Add the Arborio rice and cook for 2-3 minutes, stirring constantly.
Step 3
Gradually add the chicken broth, one ladle at a time, stirring frequently until the rice is cooked and the liquid is absorbed.
Step 4
Stir in the grated Parmesan cheese, salt, and pepper. Let the mixture cool slightly.
Step 5
Shape the rice mixture into balls, about the size of a golf ball. Push a cube of mozzarella cheese into the center of each ball, making sure it is completely enclosed.
Step 6
Dredge each rice ball in flour, dip into the beaten eggs, and coat with breadcrumbs.
Step 7
Heat oil in a deep fryer or large saucepan to 180°C (350°F). Fry the rice balls in batches until golden brown and crispy, about 3-4 minutes per batch.
Step 8
Drain on paper towels and serve hot.