Best 4 Arangini Italian Rice Balls Recipes

ARANCINI

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
• When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
• Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
• Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.

ARANCINI, ITALIAN RICE BALLS

Steps:

• In a medium saucepan, heat the olive oil over medium heat.
• Add the chopped onion, garlic, bay leaf and sauté for about 3 minutes or just until the onion is soft and translucent.
• Stir in the rice.
• Add the chicken stock and bring to a boil then lower to a simmer.
• Cook the rice until tender and all the liquid has absorbed, for about 20 minutes.
• Remove the bay leaf and discard it.
• Once the rice is cooked, transfer to a bowl and cool completely.
• When cooled stir in the grated Parmesan cheese, beaten egg and egg yolk.
• Divide the mixture in 12 equal portions and place the portions on a small tray. Having these portions ready will make it easier to fill the rice balls.
• Keep a small bowl filled with water close by and from time to time moisten your hands for easy rolling of the rice balls. This step will greatly minimize any fuss and mess when rolling the balls. Trust me and you can thank me later!
• Combine the prosciutto and mozzarella together in a small bowl.
• With moistened hands, scoop up 1/4 cup of the rice mixture and cup it in one hand. Use your other hand to flatten it slightly while making an indentation. Place about a teaspoon of the mozzarella and prosciutto mixture in the middle. Close your hand, making a fist and gently roll into a ball. If needed, you can always add more rice.
• Place the rice ball on a greased cookie sheet and repeat with the remaining rice and filling to form 12 rice balls.
• Moisten your hands with water as often as needed for easy rolling. This will prevent the rice from sticking too much on your hands and you will be able to roll the rice balls effortlessly.
• Roll the rice balls, one at a time, first in the flour then in the egg whites and finely in the bread crumbs while turning to coat all over and place them back on a cookie sheet.
• Cover with plastic wrap and then chill for 30 minutes.
• In the meantime, line a cookie sheet with paper towels and place it next to your stove.
• Heat the vegetable oil in a dutch oven or a deep frying pan (the oil should measure about 2 inches deep), to 350*F. Use a deep frying thermometer for accuracy. Make sure there is enough oil in the pan to ensure they cook evenly and to avoid any from bursting.
• Use a wire skimmer or a large slotted spoon to gently lower the rice balls into the hot oil. Do not overcrowd them.
• Fry the rice balls for about 2 minutes or until golden brown and crispy all over. You can also keep them warm in the oven preheated to 200*F while you fry up the rest.
• When ready, remove with the wire skimmer or your slotted spoon and place them on the prepared cookie sheet to drain.
• Repeat with the remaining rice balls.
• Serve while hot alongside a crispy salad or wth your favourite tomato sauce.

ARANCINI (ITALIAN RICE BALLS)

Steps:

• In a bowl lightly beat 2 eggs.
• Stir in cooked rice, melted butter, Parmesan cheese, garlic (if using) parsley, seasoned salt and pepper.
• Cover and refrigerate for 30 minutes.
• Roll into 1-1/2-inch balls.
• Press a cheese cube into each ball then reshape rice balls.
• Place the flour into a small bowl.
• Whisk 2 eggs in a small bowl.
• Place the dry breadcrumbs in a small bowl.
• Dip each ball into flour, then into the egg and then lastly into the breadcrumbs.
• Heat oil to 375 degrees, then fry rice balls until golden brown (about 4 minutes).
• Drain on paper towels.

ARANCINI (ITALIAN RICE BALLS)

Steps:

• Place stock and water in a saucepan, bring to boil. Reduce heat to low, cover.
• Meanwhile, heat the butter in a large saucepan; cook onion and garlic, stirring until soft. Add rice; stir to coat in onion mixture. Stir in 1/2 cup of the simmering stock mixture; cook, stirring over low heat until liquid is absorbed. Continue adding the stock mixture in 1/2 cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 20 minutes or until the rice is tender.
• Stir in peas, parmesan, prosciutto, season to taste with salt and pepper. Spread risotto mixture thinly onto a large tray to cool for 30 minutes.
• Roll level tablespoons of mixture into balls; press a piece of bocconcini into the centre of each ball, roll to enclose. Coat the risotto balls in flour; shake off excess. Dip in egg and then breadcrumbs to coat.
• Heat oil in a large pan or wok; deep fry the balls in batches until lightly browned and cheese is melted in the centre. Drain on absorbent paper.