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Arancini- Italian Rice Balls
A holiday family tradition, these rice balls have graced our tables for as long as i can remember!
Author: Jackie
Ingredients
  • 8 tablespoons Plugrá unsalted butter
  • 1 medium onion , finely diced
  • 3 garlic cloves , finely dices
  • 2 cups Arborio or medium grain rice
  • 1 cup dry white wine such as Chardonnay
  • 5 cups hot chicken broth
  • 1 teaspoon salt and freshly ground pepper
  • ⅓ cup fresh Italian parsley , finely chopped
  • 1 cup shredded parmesan cheese
  • 2 eggs
  • 4 oz mozzarella cheese , cut into 24 (½-inch) cubes
  • 1 cup Italian bread crumbs
  • 3 eggs
  • 2 cups vegetable oil
Instructions
  1. Melt butter in a large pot, pour in uncooked rice, garlic, and onions and cook for 2 minutes.
  2. Pour in wine until wine and stir until it evaporates.
  3. Begin stirring in hot chicken broth until rice is tender. Cook rice uncovered.
  4. Add salt and pepper.
  5. When rice is cooked take off heat, mix in cheese and parsley.
  6. Allow rice to cool for about 10 minutes, then mix in 2 eggs.
  7. Chill rice in refrigerator for 2 hours or overnight.
  8. To form the balls, take approximately 2 tablespoons of the rice mixture, place in hand and form a small cup.
  9. Place a mozzarella cube in the center of the rice cup.
  10. Add 1 teaspoon of the rice over the cheese cube and roll into a firm ball.
  11. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs.
  12. Heat vegetable oil to 350 degrees F. Deep-fry rice balls until browned, then place on a paper towel lined plate.
  13. Serve hot or at room temperature with a side of marinara for dipping!