Crispy golden rice balls with molten mozzarella centers, fried crunchy and served with warm marinara.
17 steps, about 65 minutes start to finish.
Cook the Rice: In a large saucepan, melt the butter over medium heat.
Add the finely chopped onion and sauté until translucent.
Add the Arborio rice and cook, stirring frequently, for about 2-3 minutes.
Pour in the white wine and cook until it has evaporated.
Gradually add the broth, one cup at a time, stirring constantly until the rice is tender and creamy.
Remove from heat and stir in the grated Parmesan cheese.
Season with salt and pepper to taste.
Spread the rice mixture on a baking sheet and let it cool completely.
Form the Arancini: Once the rice mixture is cool, take a small handful and form it into a ball.
Press a cube of mozzarella cheese into the center and shape the rice around it to enclose the cheese completely.
Repeat with the remaining rice and cheese.
Coat the Arancini: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Roll each rice ball in the flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs. Ensure each ball is fully coated.
Fry the Arancini: In a large, deep skillet, heat vegetable oil to 350F (175C).
Fry the rice balls in batches until they are golden brown and crispy, about 3-4 minutes per batch.
Drain on paper towels.
Serve: Serve the Arancini hot with marinara sauce for dipping.
“Sausage and Pepper Arancini (Variation): Cook 1/2 pound of spicy Italian sausage with 1/2 cup diced bell peppers and 1/4 cup diced onions until fully cooked. Use this mixture as the filling instead of mozzarella cheese, then follow the same steps for forming, coating, and frying the Arancini. Mexican Rice Arancini (Variation): Cook 1 cup of Mexican rice with black beans, corn, and a blend of Monterey Jack and cheddar cheese. Use this mixture as the filling instead of mozzarella cheese, then follow the same steps for forming, coating, and frying. Spinach and Ricotta Arancini (Variation): Sauté 2 cups of fresh spinach with 2 cloves of minced garlic until wilted, then mix with 1/2 cup of ricotta cheese and a pinch of nutmeg. Use this mixture as the filling instead of mozzarella cheese, then follow the same steps for forming, coating, and frying.”
