Arancini are crispy, golden-fried Italian rice balls filled with melted cheese and pine nuts, made with arborio rice and fried until golden brown in 4 minutes. These satisfying bites pair with any main and can be prepped ahead and refrigerated overnight before frying.
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Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.
Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside.
Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs. Shape the mixture into sixteen 1 1/2-inch balls.
Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)
Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
Written automatically by CookOS, not by the creator.
Store cooked arancini in an airtight container in the refrigerator for up to 3 days; reheat on a baking sheet at 350°F for 10–12 minutes. Uncooked chilled arancini can be fried directly from the fridge without thawing.
deep-fry thermometer · slotted spoon
Written automatically by CookOS, not by the creator.
Yes. Shape and fill the rice balls, roll in breadcrumbs, cover loosely and refrigerate at least 1 hour or overnight. Roll in fresh breadcrumbs before frying if refrigerated overnight.
Heat the oil to 350 degrees Fahrenheit, checked with a deep-fry thermometer. Fry each batch for about 4 minutes, turning, until golden brown on all sides.
Yes. Mozzarella and fontina can be swapped for other melting cheeses like provolone or smoked mozzarella. Keep the total amount at 1 cup shredded cheese.
The filling may not be fully enclosed or the mixture too warm when shaping. Ensure rice is completely cooled, press filling deep into the center, pinch rice tightly to seal, and chill at least 1 hour before frying.
Store cooked arancini in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 350°F for 10–12 minutes until heated through.
