Arancini

Fried balls of creamy Arborio rice and Parmesan cheese

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Prep Time 30

Cook Time 20

Refrigerate 30

Total Time 1 20

Course Main Course

Cuisine Italian

Servings people

Calories 890 kcal

Equipment

large heavy bottom sauce pan or dutch oven
high temperature thermometer
medium sauce pan
spider strainer
baking sheet
wax paper
medium glass bowl
small glass bowl - for water

Ingredients

1 tbsp olive oil
1 medium yellow onion - finely chopped
1 clove garlic - thinly sliced
3 bay leaves
1 cup Arborio rice
2 ½ cup chicken stock
½ cup Parmegiano-Reggiano cheese - grated
1 large whole egg - lightly beaten
1 large egg yolk - lightly beaten
½ cup mozzarella cheese - grated
½ cup prosciutto - chopped
1 cup all-purpose flour
3 large egg whites - lightly beaten
2 cups bread crumbs - with Italian seasoning
4 cups vegetable oil - for deep frying

Instructions

In a medium sauce pan, heat the olive oil over medium heat.
Add the chopped onion, garlic, bay leaves and sauté for about 3 minutes, or just until the onion is soft and translucent.
Stir in the Arborio rice.
Add the chicken stock and bring to a boil, then lower to a simmer.
Cook the rice until tender and all of the liquid has absorbed, about 20 minutes.
Remove the bay leaves, and discard.
Transfer to a bowl to cool completely.
When cooled stir in the Parmesan cheese, beaten egg and egg yolk.
Divide the mixture into 12 equal portions, and place the portions on a baking sheet lined with wax paper. Having these portions prepared will make it easier to fill the rice balls.
Keep a small bowl of water nearby. Keep your hands moist which will help with rolling the rice balls and keeping them from sticking to your hands.
Combine the mozzarella and prosciutto together in a small bowl.
With moist hands, scoop up ¼ cup of the rice mixture and cup it in one hand. Use your other hand to slightly flatten it while making an indentation. Place about a tsp of the mozzarella and prosciutto mixture in the middle. Close your hand into a fist, and gently roll into a ball.
Place the rice ball onto the baking sheet, and repeat with the remaining portions to create 12 rice balls. Moisten your hands with water as often as needed to facilitate rolling.
Roll the rice balls, one at a time, first in the flour, then in the egg whites, and finally the bread crumbs. Turn to coat completely, then return to the baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.
Line a clean baking sheet with paper towels and keep it near your stove.
Fill your dutch oven with oil, about 2 inches deep. Heat the oil to 350℉, using a high temperature thermometer for accuracy. There needs to be enough oil in the pan for the rice balls to submerge and cook evenly, or else they could burst.
Use a spider strainer or large slotted spoon to gently lower the rice balls into the hot oil. Do this in batches so they are not crowded - if they touch they will stick together.
Fry the rice balls for about 2 minutes or until golden brown and crispy all over. Remove with your spider strainer or slotted spoon to the baking sheet lined with paper towels to drain.
Serve while hot along with your favorite tomato sauce.

Notes

Tastes great with Amatriciana Sauce.

Nutrition