Arancini
Arancini are Italian rice balls featuring a crispy exterior and a creamy, cheesy filling. Made with chicken gravy, Parmesan, and mozzarella, they're perfect as an appetizer or snack.
Cook time 45 min
Prep time 30 min
Ingredients:
4 cups chicken gravy1 tbsp olive oil
1 onion
2 garlic cloves
1/2 cup white rice
1/2 cup grated parmesan cheese
4 eggs
2 cups bread crumbs
1 cup all-purpose white wheat flour
1/2 cup mozzarella cheese
Arancini are delicious Italian rice balls that have a crispy exterior and a creamy, cheesy interior. They're a fantastic appetizer or snack and perfect for any occasion. This recipe will guide you through making delightful arancini using simple ingredients including chicken gravy, parmesan, mozzarella, and more.
Instructions:
- In a medium pot, bring the chicken gravy to a boil.
- Add the white rice and cook according to package instructions until the rice is fully cooked and has absorbed the gravy. Stir occasionally to avoid sticking.
- Once cooked, remove from heat and let it cool slightly.
- While the rice is cooking, heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute.
- Add the cooked rice to the skillet with the onions and garlic, mixing thoroughly.
- Stir in the grated Parmesan cheese until evenly distributed.
- Transfer the mixture to a large bowl and let it cool completely.
- Once the rice mixture is cool, beat 1 egg in a small bowl and mix it into the rice mixture until well combined.
- Take a small handful of the rice mixture and flatten it in your palm.
- Place a cube of mozzarella cheese in the center and mold the rice around it to form a ball, ensuring the cheese is fully enclosed.
- Repeat until all the rice mixture is used.
- Set up a breading station with three shallow bowls: one with the flour, one with 3 beaten eggs, and one with the bread crumbs.
- Dredge each rice ball in the flour, shaking off any excess.
- Dip it into the beaten eggs and then coat it thoroughly with bread crumbs.
- Place the breaded arancini on a tray and continue until all balls are coated.
- In a deep fryer or large pot, heat oil to 350°F (175°C).
- Fry the arancini in batches, making sure not to overcrowd the pot, until golden brown and crispy, about 3-4 minutes per batch.
- Use a slotted spoon to remove the arancini from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Let the arancini cool for a few minutes before serving, as the interior will be very hot.
- Enjoy your delicious arancini with a side of marinara sauce or as they are!
Arancini are a wonderfully versatile and undeniably delicious treat that showcases the comforts of Italian cuisine. By following this recipe and using the provided tips, you'll create perfect arancini that are sure to impress your family and guests. Enjoy the process and savor every bite of these crispy, cheesy rice balls.
Arancini FAQ:
Heat the oil to 350°F (175°C) before frying the arancini. This ensures they cook evenly and develop a crispy exterior without absorbing too much oil.
Fry the arancini in batches for about 3-4 minutes, or until they are golden brown and crispy. Avoid overcrowding the pot to maintain the oil temperature.
Yes, you can prepare the arancini up to the breading stage and refrigerate them for a few hours before frying. This helps them hold their shape during cooking.
You can substitute mozzarella with other melting cheeses such as fontina or provolone. These will also provide a creamy interior when the arancini are cooked.
Store leftover arancini in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) until heated through for best texture.
Cooking Tips:
- Always use cold, leftover rice as it holds its shape better when forming the balls.
- If your mixture is too sticky to form into balls, lightly wet your hands with water.
- Chill the formed rice balls in the fridge for at least 30 minutes before frying to help them hold their shape.
- For extra flavor, consider adding a small piece of cooked sausage or a tablespoon of pesto inside each arancini ball.
- Maintain oil temperature at 350°F (175°C) when frying to ensure they cook evenly and turn crispy.
- Be sure to drain the arancini on a paper towel after frying to remove any excess oil.
Nutrition Facts
18 ServingsCalories 140kcal
Protein 6g
Carbohydrates 20g
Fiber 0.95g
Sugar 1.36g
Fat 4.81g
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