Description
Make these classic Italian Arancini, which are stuffed, breaded, and deep-fried rice balls with a savory meat ragu and melted cheese center.
Ingredients
Scale
- 3 cups cooked risotto rice (cooled)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup beef or pork ragu (cooled)
- 2 large eggs, beaten
- 1 cup all-purpose flour
- 2 cups fine breadcrumbs
- Vegetable oil, for frying
- Salt and pepper to taste
Instructions
- In a bowl, mix the cooled risotto rice, mozzarella cheese, Parmesan cheese, salt, and pepper.
- Take about 1/4 cup of the rice mixture and flatten it in your palm. Place one tablespoon of the cooled ragu in the center.
- Carefully mold the rice around the filling to form a tight ball, sealing the ragu inside. Repeat until all the rice mixture is used.
- Set up a breading station: one shallow dish with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each rice ball first in the flour, shaking off excess. Dip it completely in the egg wash. Roll it thoroughly in the breadcrumbs until fully coated.
- Heat about 3 inches of vegetable oil in a deep pot to 350°F (175°C).
- Fry the rice balls in batches, turning occasionally, until they are deep golden brown and crispy, about 4 to 6 minutes. Do not overcrowd the pot.
- Remove the Arancini with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve hot.
Notes
- Use leftover risotto to make this recipe simple.
- For best results, chill the formed, breaded balls for at least 30 minutes before frying.
- You can substitute the ragu with ham and cheese or spinach and ricotta filling.
- Prep Time: 30 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 ball
- Calories: 280
- Sugar: 2
- Sodium: 350
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 10
- Cholesterol: 55