Prep Time: 25 mins | Cook Time: 35 mins | Total Time: 1 hr | Servings: 24 rice balls
These Arancini Rice Balls have a super creamy and cheesy center and are crisp on the outside. Enjoy these fresh off the stove and serve them with marinara for dipping.
Arancini Rice Balls:
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely diced (about 1 c.)
1 c. ham, finely diced (about 3 ounces)
1 c. Chardonnay, (dry white wine)
2 c. Jasmine rice, un-rinsed
5 c. chicken broth, or stock (hot)
1 c. frozen peas, fully thawed
1 teaspoon salt, (plus more to sprinkle with fried arancini)
4 ounces mozzarella cheese, cut into 24 (½-inch) cubes
⅓ c. parsley, finely chopped
1 c. Parmesan cheese, shredded
3 large eggs, beaten with a fork
1 c. all-purpose flour
Oil for frying, vegetable, canola, or grapeseed oil
1 ½ c. Italian bread crumbs
How to make Arancini Rice Balls
Step 1: Add 2 tbsp each olive oil and butter in a dutch oven or heavy-bottomed pot with a tight-fitting lid over medium/high heat. Then, add the diced onion and cook for about 4 to 5 minutes, stirring often until tender and golden. Next, add the finely diced ham and continue to cook for 2 minutes more or until golden. Stir in the rice.
Step 2: Add 1 c. white wine to the pot and continue to cook for another 2 minutes until mostly evaporated. Next, pour in 5 c. hot low-sodium chicken broth and season with 1 tsp salt. Put the lid on and let everything simmer for an additional 15 to 17 minutes or until the liquid has been absorbed by the rice. Add the peas, stir, and replace the lid. Cook for 2 minutes more until the rice is soft and the liquid has been mostly absorbed.
Step 3: On a large-rimmed baking dish, spread the rice mixture and allow it to cool.
Step 4: Add ⅓ c. of finely chopped parsley once the rice is at room temperature along with 1 c. Parmesan cheese. Stir well. Using your wet hands, shape the rice balls. I used a heaping ice cream scoop to form the rice balls. Then, stuff the rice balls with cubed mozzarella cheese, shaping a tight ball to enclose the cheese.
Step 5: In the first shallow bowl, add 1 c. flour. Place 3 beaten eggs in the next shallow bowl and 1 ½ c. bread crumbs in the third bowl.
Step 6: In the flour, dredge each rice ball. Shake the excess flour and dip the rice ball in the beaten egg. Lastly, roll the rice ball in the bread crumbs until completely coated. Do this before starting to fry.
Step 7: Into a deep pot, heat an inch of vegetable oil over medium heat. Add the breaded rice balls (in batches) to the pot once the oil is hot (350 degrees F) and cook for about 3 minutes, turning the rice balls to ensure all sides are golden brown.
Step 8: To paper towels, transfer the rice balls and sprinkle with salt. Serve them with marinara. Enjoy!
Amount Per Serving: Calories 190, Calories from Fat 54, Fat 6g9%, Saturated Fat 2g13%, Cholesterol 33mg11%, Sodium 384mg17%, Potassium 149mg4%, Carbohydrates 23g8%, Fiber 1g4%, Sugar 1g1%, Protein 8g16%, Vitamin A 240IU5%, Vitamin C 4mg5%, Calcium 112mg11%, Iron 1.2mg7%