Author: this little italian
Recipe type: Appetizer
Serves: 18 rice balls
Arancini are Italian cheese-stuffed rice balls, fried and served with tomato sauce.
- 1 cup Basmati or Jasmine (long-cooking) rice
- 2 cups chicken broth
- ½ cup of shredded mozzarella cheese
- ½ cup of fontina cheese (or another semi-soft cheese that shreds easily)
- ½ cup of Locatelli or grated Pecorino Romano
- 1 ½ cups of plain breadcrumbs
- 2 eggs
- 2 tablespoons of chopped parsley
- Sea salt, fresh ground pepper, dried oregano, dried thyme and/or rosemary
- Olive oil for pan frying
- Prepare the dry rice (rinse several times and prepare for cooking on the stove.) Bring 2 cups of chicken broth to high heat, add 1 cup of rice and cook according to the package, usually 20-40 minutes depending on the rice. Let cool.
- In a bowl, combine the mozzarella, fontina and parsley. Set aside.
- In a large bowl, beat the eggs and add the rice and grated cheese. Add ⅔ cup breadcrumbs. Add seasonings: salt, ground black pepper and the dried herbs. Stir together and mix well.
- Now for the fun part! Form 1½” balls w/ the rice mixture. Press your finger into the center of each one and add a good pinch of the cheese mixture. Fully form the rice ball to enclose the cheese filling.
- Place the rice balls on a parchment lined baking sheet. I refrigerate for about an hour before pan frying.
- Pan Frying before Baking
- Prepare your pan for browning the Arancini. I use this method to brown the rice balls, turning them until all sides have a nice color. I place them back on the parchment lined cooking sheet and place in the oven at 350 degrees for about 20 minutes.
- Serve hot with fresh lemon and a light tomato-based ragù