About the Dish:
Arancini are Italian rice balls that are stuffed with various fillings, coated in breadcrumbs, and deep-fried until crispy. They are a popular street food and appetizer in Italy. The name arancini means little oranges in Italian, which refers to their round, orange-like shape. This dish originated in Sicily and has since gained popularity throughout Italy and other parts of the world.
|Arborio rice||1 cup|
|Chicken or vegetable broth||2 cups|
|Mozzarella cheese, diced||1 cup|
|Grated Parmesan cheese||1/2 cup|
|Vegetable oil||for frying|
|Salt and pepper||to taste|
- Step 1: Rinse the Arborio rice under cold water to remove excess starch. In a saucepan, bring the broth to a simmer. Add the rinsed rice and cook until tender and all the liquid has been absorbed, about 20 minutes. Remove from heat and let cool.
- Step 2: Once the rice has cooled, stir in the diced Mozzarella cheese and grated Parmesan cheese. Season with salt and pepper to taste. Mix well to combine.
- Step 3: Take a small handful of the rice mixture and shape it into a ball. Repeat with the remaining rice mixture. Roll each ball in beaten eggs, then coat with breadcrumbs. Set aside.
- Step 4: Heat vegetable oil in a deep fryer or a large pot until it reaches 350°F (175°C). Carefully drop the coated rice balls into the hot oil and fry until golden brown and crispy, about 4-5 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.
- Step 5: Serve the arancini hot as an appetizer or as a main dish with a side of marinara sauce for dipping.