From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Homemade Arancini (Rice Balls)
Instructions
1
In a large pan over medium heat, melt 4 tbsp butter with a dash of olive oil. Add minced garlic and sauté until fragrant.
2
Deglaze with white wine and cook for 1–2 minutes.
3
Add arborio rice and toast until translucent, about 2–3 minutes.
4
Begin adding warm broth a ladle at a time, stirring constantly and allowing the liquid to absorb before adding more.
5
Continue until rice is fully cooked and creamy, about 18–20 minutes.
6
Turn heat to low and stir in Parmesan, pecorino, and 3 tbsp more butter. Season with salt, pepper, garlic powder, and onion powder.
7
Transfer rice to a bowl, let cool, cover with plastic wrap, and place in freezer for 1 hour.
8
Once cooled, form rice into balls and insert a cube of mozzarella in the center of each. Place in freezer while preparing the breading station.
9
Prepare three bowls: flour, beaten eggs, and breadcrumbs. Season each with salt and pepper.
10
Roll each ball in flour, then egg, then breadcrumbs. Repeat egg and breadcrumb steps for a double coating.
11
Freeze balls again for 1 hour to firm up.
12
Heat vegetable oil in a pot to 350°F (175°C). Fry rice balls in batches until golden brown, about 3–4 minutes.
13
Transfer to paper towel-lined plate, sprinkle with sea salt, and serve warm with dipping sauce (e.g., truffle garlic cream sauce).
My Calorie Intake
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Tips & Tricks (5)
- Chill Before Breading 🧊Refrigerate your formed rice balls for at least 2 hours (or overnight) before breading to prevent them from falling apart during frying and ensure a crispy exterior.
- Double-Bread for Maximum Crunch 🥖Dip each ball in beaten egg, then breadcrumbs, then egg again, then breadcrumbs once more—this creates an extra-thick, shatteringly crispy crust that seals in the creamy center.
- Toast Your Breadcrumbs 🔆Lightly toast your breadcrumbs in a dry pan before breading to deepen their color and flavor, resulting in a golden, more flavorful crust than raw breadcrumbs.
- Starch Your Risotto 🍚Stir the arborio rice constantly for the first 2-3 minutes after adding broth to release its starches—this creates the creamy base essential for holding the arancini together without additional binders.
- Oil Temperature Control 🌡️Maintain oil at 350°F (175°C) using a thermometer; too hot and the outside burns before the inside warms, too cool and they absorb excess oil and become greasy.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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