Arancini di Riso: A Delicious Italian Delight

Arancini di Riso, or Italian rice balls, are a classic dish that brings a taste of Italy to your kitchen. These golden-brown, crispy balls filled with creamy risotto and gooey cheese are perfect as an appetizer, snack, or even a main course. Not only are they delicious, but they also offer plenty of versatility.  they are an excellent way to use leftover risotto or experiment with different fillings. Let me show you how I make this delightful dish.

Notes on What to Expect

When making arancini, expect a delightful crunch on the outside with a creamy, cheesy center. The flavor can vary widely based on the fillings you choose, making this dish a perfect canvas for creativity. From my own personal experience, they always impress guests and are a great way to introduce people to Italian cuisine.

Quick Meal Facts

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Time to Stand: 30 minutes (for cooling)
• Total Time: 1 hour 20 minutes
• Ease of Cooking: Medium
• Servings: 4-6
• Calories: Approximately 300 per serving (varies based on filling and frying method)
• Cost of Ingredients: $10-15
• Cuisine: Italian
• Course: Appetizer/Main Course
• Equipment Needed: Large pot, frying pan, slotted spoon, mixing bowl, baking sheet, and parchment paper.
• Check out the right equipment and Ingredients that you need for making  #arancinidiriso  here

Ingredients

• For the Risotto:
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth (homemade or store-bought)
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
• For the Filling:
  • 1 cup mozzarella cheese, cubed (or your preferred cheese)
  • Optional: cooked peas, ham, or sautéed mushrooms
• For Coating:
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 2 cups breadcrumbs (preferably Italian-style)
  • Oil for frying (canola or olive oil works well)
  • Check out the right equipment and Ingredients that you need for making  #arancinidiriso  here

Instructions

Step 1: Prepare the Risotto

1. Heat the broth: In a saucepan, heat the chicken or vegetable broth over medium heat. Keep it warm but not boiling.
2. Sauté the onion: In a large pot, heat olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3-5 minutes.
3. Cook the rice: Add Arborio rice to the pot and stir for 1-2 minutes until the rice is well-coated with oil and slightly toasted.
4. Add broth gradually: Pour in a ladle of warm broth, stirring continuously until it’s mostly absorbed. Repeat this process until the rice is creamy and al dente (about 18-20 minutes). Add salt and pepper to taste.
5. Mix in cheese: Once cooked, remove the risotto from heat and stir in the grated Parmesan cheese. Spread the risotto on a baking sheet to cool for about 30 minutes.

Step 2: Form the Arancini

1. Prepare your workspace: Set up three bowls – one with flour, one with beaten eggs, and one with breadcrumbs.
2. Shape the rice balls: Once the risotto is cool, take a small handful (about the size of a golf ball) and flatten it in your palm. Place a cube of mozzarella (and any additional fillings) in the center, then fold the rice around it to form a ball. Ensure the filling is completely sealed.
3. Coat the balls: Roll each ball in flour, dip it into the beaten eggs, and then roll it in breadcrumbs, ensuring it’s fully coated.

Step 3: Fry the Arancini

1. Heat the oil: In a large frying pan, pour enough oil to cover the bottom, about 1 inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C).
2. Fry the rice balls: Carefully place a few arancini in the hot oil, frying them in batches. Cook for about 3-4 minutes on each side until golden brown. Use a slotted spoon to remove them and place them on a paper towel-lined baking sheet to drain excess oil.

Step 4: Serve and Enjoy!

Serve the arancini warm with marinara sauce or your favorite dipping sauce. They’re best enjoyed fresh, but they can also be refrigerated and reheated in the oven.

Variations

• Vegetarian: Use spinach and ricotta as a filling for a lighter option.
• Meat lovers: Add cooked ground beef or sausage to the filling for added flavor.
• Spicy: Incorporate jalapeños or a spicy cheese into the mix for a kick.
• Check out the right equipment and Ingredients that you need for making  #arancinidiriso  here

Tips and Substitutions

• For gluten-free: Use gluten-free breadcrumbs and flour.
• For dairy-free: Substitute the cheese with dairy-free alternatives.
• Make-ahead: Prepare the risotto a day in advance and refrigerate. Shape and fry the next day.

Nutritional Information (Per Serving)

• Calories: 300
• Protein: 10g
• Fat: 15g
• Carbohydrates: 35g
• Fiber: 2g

Troubleshooting Tips

• If they fall apart while frying: Ensure the rice balls are tightly packed and properly coated in breadcrumbs. A quick chill in the fridge before frying can help them hold together.
• If the rice is too sticky: This may be due to undercooking or not enough stirring while adding broth. Always stir to release the starch for that creamy texture.

Now that you know how to make arancini, go ahead and try your hand at this beloved Italian classic!