Ingredients
- Arborio Rice: 1 ½ cups, forms creamy base for the arancini
- Chicken or Vegetable Broth: 4 cups, adds rich flavor to the risotto
- Parmesan Cheese: ½ cup, finely grated, adds umami depth
- Mozzarella Cheese: 1 cup, cut into cubes, provides the melty center
- Onion: 1 small, finely diced, adds sweetness and aroma
- White Pepper: ½ teaspoon, gentle heat
- Salt: To taste, enhances flavors
- Unsalted Butter: 2 tablespoons, adds richness
- All-Purpose Flour: ½ cup, for dredging
- Eggs: 2, beaten, binds the coating
- Breadcrumbs: 1 ½ cups, creates a crispy crust
- Oil for Frying: Enough for deep frying, such as vegetable oil
Instructions
- Preheat Your Equipment: Warm broth on low heat. Set up bowls for flour, eggs, and breadcrumbs.
- Combine Ingredients: Sauté onion in butter, add rice, and stir. Gradually add broth until rice is creamy and al dente. Stir in parmesan, salt, and pepper. Cool completely.
- Prepare Your Cooking Vessel: Set up breading station. Heat oil to 350°F (175°C).
- Assemble the Dish: Scoop risotto, insert mozzarella cube, form ball. Roll in flour, dip in egg, and coat with breadcrumbs.
- Cook to Perfection: Fry in batches until golden and crispy, 3–4 minutes per batch.
- Finishing Touches: Remove and drain on paper towels. Sprinkle with salt while hot.
- Serve and Enjoy: Serve warm with marinara or aioli.
Notes
- Use cold risotto for easier shaping.
- Double-dip in breadcrumbs for extra crunch.
- Freeze before frying to maintain shape.
- Don’t overcrowd the oil when frying.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 arancini
- Calories: 320
- Sugar: 1g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
Keywords: arancini, Italian snack, fried rice balls, mozzarella arancini, crispy appetizer