Arancini, Italian Rice Balls Recipe

When I first blended Arborio rice with aromatic broth and onion, I never imagined that prosciutto, melty mozzarella and Parmesan would create such an irresistible twist to a classic Italian Rice Balls Recipe. Infused with hints of white wine and garlic, these morsels promise a surprising crunch with every bite.

I just tried making these Italian Rice Balls and I gotta say, they’re a game changer. I mixed 1 cup Arborio rice with 3 cups broth to create a creamy base, then added a finely chopped small onion, 2 cloves of minced garlic and a splash of dry white wine to boost the flavor right from the start.

I also stirred in some grated Parmesan cheese and a little unsalted butter to give the mix a smooth, rich texture. Once the risotto was ready, I folded in roughly chopped prosciutto and cubes of mozzarella cheese before shaping it all into balls.

The best part was rolling them in beaten egg and breadcrumbs and deep frying them until golden brown. This dish reminds me of my favorite Sicilian Rice Balls Recipe and even hints at a Mushroom Risotto Balls vibe.

Honestly, every bite leaves you wanting more. Enjoy exploring this Arancini twist on Italian Rice!

Why I Like this Recipe

I like this recipe because it brings a mix of soft and crispy textures and a blast of flavors all in one bite. I enjoy the creamy risotto combined with the melting mozzarella. I also love that the salty prosciutto adds a little punch that makes the dish really unique. Lastly, making these rice balls is fun and lets me experiment in the kitchen while impressing my friends.

Arancini are these awesome Italian rice balls filled with gooey mozzarella and bits of prosciutto. Theyre rolled in breadcrumbs and deep fried until they come out a nice, golden brown. The dish is a mix of creamy and crunchy textures that makes every bite exciting, and theres a cool balance of flavors that just hits the spot. I find it really rewarding to see how the simple ingredients come together into something that’s both tasty and fun to eat.

Ingredients

• Arborio rice: high in carbs and gives a creamy texture to bind the mixture.
• Parmesan cheese: adds protein and a tangy flavor boost that enriches every bite.
• Prosciutto: provides lean protein and salty flavor that deepens the arancini taste.
• Mozzarella: has protein, melts nicely and creates a gooey center that surprises you.
• Eggs: help bind the ingredients and coat each ball for a crisp, golden fried finish.
• Broth: supplies hidden flavor to the rice and adds moisture to the risotto texture.
• Onion and garlic: infuse sweetness and aroma making the dish richer and tastier.
• Breadcrumbs: form a crisp coating that gives crunch and texture contrast when frying.

Ingredient Quantities

• 1 cup Arborio rice
• 3 cups chicken or vegatable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/3 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Salt and pepper to taste
• 100 grams prosciutto, roughly chopped
• 100 grams mozzarella cheese, cut into small cubes
• 2 eggs, beaten (use one for the mix and the other for dredging)
• 1 to 1 1/2 cups breadcrumbs
• Vegetable oil for deep frying

How to Make this

1. In a saucepan, heat the chicken or vegetable broth until it’s simmerin’ while you chop the onion and garlic.

2. In a large pan, melt the butter and sauté the chopped onion and garlic until they get soft.

3. Add the Arborio rice and stir well so that it gets coated in the butter and bacon flavors, then pour in the white wine and let it evaporate.

4. Slowly add the warm broth, one ladleful at a time, stirring constantly until the rice is fully cooked and has a creamy texture.

5. Once the risotto is done, stir in the grated Parmesan cheese and season with salt and pepper to taste. Then mix in the roughly chopped prosciutto and one beaten egg. Let the whole mixture cool down a bit.

6. After the risotto has cooled enough to handle, take a small amount and flatten it in your hand. Place a few cubes of mozzarella in the center and shape it into a tight ball, making sure the cheese is completely enclosed.

7. Beat the other egg in a bowl and set the breadcrumbs in another dish. Dip each rice ball in the egg and then roll it in breadcrumbs until fully covered.

8. Heat the vegetable oil in a deep-fryer or large, deep pan to about 350°F (175°C).

9. Carefully fry the rice balls in batches until they’re golden brown all over. Don’t overcrowd the pan.

10. Remove the arancini with a slotted spoon and let them drain on paper towels. Serve warm and enjoy!

Equipment Needed

1. Saucepan for heating the broth
2. Cutting board for chopping onion and garlic
3. Chef’s knife for slicing and mincing ingredients
4. Grater for the Parmesan cheese
5. Large pan for sautéing the aromatics and cooking the rice
6. Wooden spoon for stirring the risotto
7. Ladle for adding the broth gradually
8. Mixing bowl for beating eggs
9. Shallow dish for holding breadcrumbs
10. Deep fryer or a large, deep pan for frying the rice balls
11. Slotted spoon for removing the arancini from the oil
12. Paper towels for draining the fried rice balls
13. Measuring cups and spoons for accurate ingredient amounts

FAQ

Arancini, Italian Rice Balls Recipe Substitutions and Variations

• If you cant get Arborio rice try using Carnaroli rice since it cooks up a similar creamy texture
• You can swap the regular broth with a low sodium homemade stock if that suits what you have
• If prosciutto is hard to find, pancetta or even regular ham works just fine for a similar flavor
• Instead of mozzarella, you could use provolone or a mild cheddar which gives a unique twist
• If dry white wine is unavailable a little extra broth or a splash of vermouth will do the trick

Pro Tips

1. Make sure the risotto is completely cooled down before forming the balls. If it’s still warm, the mozzarella can start melting out and mess up the shape, which is not cool at all.
2. Dont crowd the pan when frying. If you throw too many balls in at once, the oil temperature drops and your arancini might turn out soggy instead of getting that perfect golden crunch.
3. Season your breadcrumb mix a little extra with a pinch of dried herbs or extra salt and pepper. This extra touch boosts the flavor and adds a neat crunch to every bite.
4. When dipping each ball in the egg and breadcrumbs, try to do it carefully and evenly. A clumpy coating sometimes can break apart during frying, so be extra gentle even if you’re in a hurry.