Arancini Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 18 servings.

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 1 cup uncooked Arborio rice
• cup dry white wine
• 2 cups boiling chicken stock
• cup frozen green peas
• 2 ounces finely chopped ham
• Salt and pepper to taste
• cup finely grated Parmesan cheese
• 2 large eggs
• 1 tablespoon milk
• 4 ounces mozzarella cheese, cut into inch cubes
• cup all-purpose flour
• 1 cup dry bread crumbs
• 1 quart vegetable oil for frying, or as needed

Directions

Step 1: Gather all ingredients.

Step 2: Preheat the oven to 200F (95C).

Step 3: Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until the onion is soft but not browned.

Step 4: Pour in the rice; cook and stir until lightly toasted, about 2 minutes.

Step 5: Stir in the wine; cook, stirring occasionally, until the liquid has evaporated.

Step 6: Add hot chicken stock to rice, 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.

Step 7: After all of the chicken stock has been added and absorbed, stir in peas and ham. Season with salt and pepper to taste.

Step 8: Remove from heat and stir in Parmesan cheese. Transfer the risotto to a large bowl and allow to cool slightly.

Step 9: Beat 1 egg in a small bowl and stir into the risotto.

Step 10: Beat the remaining egg with milk in the same small bowl.

Step 11: Place flour in a second bowl and bread crumbs in a third bowl.

Step 12: For each ball, roll 2 tablespoons of risotto into a ball. Press 1 mozzarella cube into the center and roll to enclose.

Step 13: Coat the ball lightly with flour, dip into the milk mixture, and then roll in the bread crumbs to coat.

Step 14: Heat 1 cup of vegetable oil in a deep-fryer or large deep saucepan to 350F (175C). Working in batches, fry the rice balls in hot oil until evenly golden, turning as needed.

Step 15: Drain the fried rice balls on a paper towel-lined plate and keep warm in the preheated oven.

Recipe Tip

These arancini can be frozen before or after frying. Fry frozen uncooked rice balls as in Step 14. If already fried, reheat the frozen rice balls in an oven preheated to 350F (175C) for 20 to 25 minutes. Do not microwave.

Nutrition Facts (per serving)

• Calories: 252
• Total Fat: 16g (21% DV)
• Saturated Fat: 3g (17% DV)
• Cholesterol: 29mg (10% DV)
• Sodium: 274mg (12% DV)
• Total Carbohydrate: 19g (7% DV)
• Dietary Fiber: 1g (3% DV)
• Total Sugars: 1g
• Protein: 6g (13% DV)
• Vitamin C: 2mg (2% DV)
• Calcium: 99mg (8% DV)
• Iron: 1mg (4% DV)
• Potassium: 62mg (1% DV)