Description
Sicilian rice balls, also known as arancini, are crispy golden-fried rice balls filled with cheese and seasoned rice, offering a crunchy exterior and creamy, flavorful center.
Ingredients
- 400 g Arborio rice
- 1 liter vegetable broth
- 40 g unsalted butter
- 60 g grated Parmesan cheese
- 2 large eggs
- 150 g mozzarella cheese, cubed
- 100 g all-purpose flour
- 2 eggs, beaten (for coating)
- 150 g breadcrumbs
- Vegetable oil, for frying
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring vegetable broth to a boil and cook the rice until tender and liquid is absorbed.
- Stir in butter, Parmesan cheese, salt, and pepper. Let the rice cool completely.
- Mix in the eggs until well combined.
- Take a small handful of rice, place a cube of mozzarella in the center, and shape into a ball.
- Roll each ball in flour, then dip in beaten eggs, and coat with breadcrumbs.
- Heat vegetable oil in a deep pan to 175°C (350°F).
- Fry rice balls in batches until golden brown on all sides.
- Drain on paper towels and serve warm.
Notes
- Rice must be fully cooled before shaping.
- Do not overcrowd the pan while frying.
- Serve with marinara sauce if desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian