Arancini
Discover this classic Italian Arancini recipe, featuring crispy fried rice balls filled with creamy chicken gravy, parmesan, and mozzarella cheeses. Easy step-by-step guide, perfect for appetizers or main courses. Taste a piece of Sicily with every bite!
- 04 Apr 2024
- Cook time 45 min
- Prep time 30 min
- 18 Servings
- 10 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 140kcal | 6% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 0.95g | 3% |
| Sugar 1.36g | 1% |
| Fat | |
| Fat 4.81g | 6% |
| Saturated 1.54g | 5% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 30ug | 3% |
| Choline 44mg | 8% |
| Vitamin B1 0.17mg | 15% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 1.15mg | 7% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.20ug | 8% |
| Vitamin C 0.76mg | 1% |
| Vitamin E 0.20mg | 1% |
| Vitamin K 1.12ug | 1% |
| Minerals | |
| Calcium, Ca 70mg | 6% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 1.08mg | 10% |
| Magnesium, Mg 13mg | 3% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 90mg | 3% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 300mg | 20% |
| Zinc, Zn 0.66mg | 6% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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