Arancini, the name comes from the Sicilian word for little oranges, due to their shape and golden color after frying. An arancini is a ball of rice, stuffed, coated with breadcrumbs and deep fried. The most common arancini is the arancini al ragu, which is filled with meat in a tomato sauce, mozzarella, and peas. Other variations include eggplant, mushrooms or pistachios.
Italian Rice Balls are typically served hot and with a side of marinara sauce for dipping. (See our marinara recipe.) They can be enjoyed as an appetizer, snack or a main dish with a side salad.
Tips:
1. The frying oil needs to be extremely hot before adding the rice balls.
2. Boil the rice in chicken broth instead of water for extra flavor.
3. Start out small when forming the rice balls as you add layers they grow very big.
Rice balls are an art form, it takes practice and patience. Once mastered, they are an amazingly delicious food and fun to share.
Ingredients:
For the Rice:
2 cups Arborio rice
4 cups chicken broth
¾ cup grated reggiano parmigiana cheese
Salt
Black pepper
A refrigerated baking sheet (at least 20 mins in the fridge)
For the Filling:
½ pound ground meatloaf mix (veal, pork, and beef)
1 onion diced
1 carrot diced
1 cup frozen peas
½ cup tomato sauce
½ cup mozzarella cut into small cubes
6 basil leaves chopped
Salt
Black pepper
Extra virgin olive oil
For Breading and Frying:
1cup all-purpose flour
4 eggs beaten
2 cups breadcrumbs
oil for frying
Steps:
Rice:
1. Bring the chicken broth to a boil and add the rice bring to a second boil.
2. Reduce the heat and let simmer about 20 minutes until all the liquid is absorbed.
3. Remove from heat and add the cheese, salt and pepper.
4. Spread the rice out on the refrigerated baking sheet in a thin layer, let stand for about 20 minutes.
Filling:
1. Cover the bottom of a large skillet with EVOO,
2. Add the onion and sauté till translucent.
3. Add the carrot and let cook till softened.
4. Add the ground meat, mix and let brown.
5. Add the tomato paste and chopped basil, salt and pepper.
6. Let simmer for a few minutes.
7. Remove from heat.
Shaping the rice balls
1. Scoop up about 2 tablespoons of rice into the palm of your hand – flatten
2. Take a spoonful of the cooled mixture and place it on top of the flattened rice.
3. Add several pieces of mozzarella
4. Scoop 2 more tablespoons of rice and place on top of the mixture.
5. Begin shaping into a ball – repeat till mixture is done
6. Place each rice ball on a lined baking sheet
7. Refrigerate for 20 minutes
Breading and frying
1. Roll the rice ball into the flour.
2. Then dip the rice ball into the beaten egg.
3. Then roll the rice ball into the bread crumbs, covering evenly.
4. Place back on baking sheet
5. Continue this process until all the rice balls are coated and ready for frying.
6. In a deep fryer or deep pot add the oil, deep enough to cover a rice ball.
7. Once the oil is very hot add one rice ball at a time. Make sure there is space to turn them.
8. Cook for about 4 minutes on each side. They should be a golden brown.
9. When done remove from fryer and place on paper towel to drain excess oil.
10. Repeat process until all the rice balls are fried
Serve hot with a side of marinara sauce for dipping. See our marinara sauce recipe. .
Dining and Cooking