Name: Homemade Arancini (Rice Balls)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 12 rice balls
Cuisine: Italian
Ingredients: 4 tablespoons unsalted butter (initial sauté); dash olive oil; 3 cloves garlic; 0.25 cup white wine; 32 ounces bone broth or chicken broth; 1 lb arborio rice; 0.75 cup grated Parmesan cheese; 0.75 cup grated pecorino cheese; 3 tablespoons unsalted butter; Salt; Black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; Mozzarella cubes; 0.75 cup all-purpose flour; 3 eggs; 2 cups breadcrumbs; Vegetable oil; Sea salt

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Homemade Arancini (Rice Balls)

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Ingredients

Warning0 allergens identified

Instructions

In a large pan over medium heat, melt 4 tbsp butter with a dash of olive oil. Add minced garlic and sauté until fragrant.

Deglaze with white wine and cook for 1–2 minutes.

Add arborio rice and toast until translucent, about 2–3 minutes.

Begin adding warm broth a ladle at a time, stirring constantly and allowing the liquid to absorb before adding more.

Continue until rice is fully cooked and creamy, about 18–20 minutes.

Turn heat to low and stir in Parmesan, pecorino, and 3 tbsp more butter. Season with salt, pepper, garlic powder, and onion powder.

Transfer rice to a bowl, let cool, cover with plastic wrap, and place in freezer for 1 hour.

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.

Prepare three bowls: flour, beaten eggs, and breadcrumbs. Season each with salt and pepper.

Roll each ball in flour, then egg, then breadcrumbs. Repeat egg and breadcrumb steps for a double coating.

Freeze balls again for 1 hour to firm up.

Heat vegetable oil in a pot to 350°F (175°C). Fry rice balls in batches until golden brown, about 3–4 minutes.

Transfer to paper towel-lined plate, sprinkle with sea salt, and serve warm with dipping sauce (e.g., truffle garlic cream sauce).

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Tips & Tricks (5)

Risotto Hydration Secret 💧
Gradually add warm broth to the arborio rice, stirring constantly to release the rice's starches and create a luxuriously creamy texture.
Mozzarella Freezing Hack 🧊
Freeze small mozzarella cubes for 15-20 minutes before stuffing the arancini to prevent cheese from melting too quickly during frying.
Triple Breading Technique 🥚
For maximum crunch, use a precise triple-dredging method: flour first, then egg wash, then breadcrumbs, repeating the egg and breadcrumb steps for an extra crispy shell.
Rice Cooling Pro Tip 🍚
Spread the risotto on a sheet pan and chill completely before forming balls, which helps the rice hold its shape and prevents falling apart during frying.
Oil Temperature Precision 🌡️
Maintain a consistent 350°F oil temperature when frying, using a thermometer to ensure golden, crispy exterior without absorbing excess oil.