Arancini are crispy fried rice balls stuffed with melted mozzarella, coated in panko breadcrumbs and deep-fried until golden. This version uses chicken broth-enriched risotto and fresh mozzarella cubes for a creamy, stretchy center.
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Put cooked rice, chicken broth, and 1/2 tsp. salt in a medium saucepan and bring to a simmer over medium heat. Simmer until thickened, 5 to 6 minutes. Stir in parmesan cheese. Remove from heat and let cool. Cut mozzarella into 1/2-inch cubes (you'll have a little left over). Roll cooled rice into balls the size of golf balls. Push a piece of mozzarella into the middle of each ball, making sure that cheese is completely enclosed. Chill at least 30 minutes or overnight. Set out 3 plates or shallow bowls. Break eggs into one and beat lightly with a fork. Mix flour with remaining 1/2 tsp. salt and the pepper in another, and put panko in the third bowl. Fill a 4-qt. pot with enough oil to come 2 in. up side of pot. Insert a deep-fry thermometer and heat oil to 340° over medium-high heat. Dip a rice ball into flour and shake off any excess. Dip floured ball into egg, allowing any excess to drip off. Finish by coating completely in breadcrumbs. Repeat with remaining balls. Deep-fry rice balls, in batches, until golden brown all over, 2 to 3 minutes, letting temperature return to 340° between batches. With a slotted spoon, transfer to paper towels to drain. Season with salt to taste and serve immediately, with lemon wedges.
Written automatically by CookOS, not by the creator.
Store cooled arancini in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–12 minutes or re-fry briefly until warm and crispy.
Written automatically by CookOS, not by the creator.
Yes. Form and stuff the rice balls, then refrigerate or freeze before breading. Bread them fresh before frying, or bread and freeze up to 2 weeks, then fry from frozen (add 1–2 minutes to cooking time).
The recipe does not specify an oil temperature. Use medium heat and fry until golden brown, testing the first ball to ensure the center is warm and mozzarella is melted.
Fresh mozzarella works best for stretchy centers. Provolone or fontina can replace it, though they will not stretch as dramatically.
The recipe yields approximately 6–8 golf-ball-sized arancini, depending on how tightly you pack the rice.
The recipe calls for deep frying in oil. Air frying is not included in the creator's instructions and may affect texture.
