Arancini Recipe - Allrecipes.com
Arancini Recipe
  • READY IN 55 mins

Arancini

Recipe by  

"An Italian rice ball made with white wine risotto, and a gooey mozzarella center. Fantastic for lunch or dinner - can be frozen."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 18 rice balls Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Kitchen-Friendly View

Footnotes

  • These freeze well before or after frying. Fry frozen uncooked rice balls as in step 4. For already fried, reheat in a preheated 350 degree (175 degrees C) oven for 25 to 20 minutes.
  • These are not suitable to microwave
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Sep 09, 2005

The obscenities flew out of my mouth while making these balls, but boy did they fly into the mouths of my dinner guests! This dish is for a patient chef- allow 3-4 hours to make these. However, these are exceptional. Truly restaurant-quality. I eliminated the peas and didn't miss them (this probably makes it easier to shape the balls). Don't be concerned about the overwhelming flavor of the parmesan-risotto mixture, it's just right once the balls are battered and cooked. The oil I used to cook the balls didn't cover them, so I fried them for about 3-4 minutes on one side and then flipped. The less handling, the better. And they reheat beautifully in the oven to boot!

 
Most Helpful Critical Review
Jan 08, 2012

I am a pretty good cook. This is my firsttime making these or risotto. Seemed after the first 2.5 cups of broth was used up the rice was still hard so I kept adding broth,little by little until rice was cooked. The risotto was pretty moist, and I couldnt get it into ball form. Tried rolling & fell apart. I put it in fridge hoping the risotto will dry out & firm up. We shall see

 
Aug 06, 2003

Pretty good. I have eaten these with a meat center. I mixed ground beef with peas and mozzarella and put it in the center of the ball. You only need small amount. Eat these hot, with marinara sauce! This is a day long process, so block out some time to make these. Worth it though!

 
Feb 25, 2009

Have made these a few times, the first time I struggled greatly getting the rice to form into neat round balls however I found if you place the risotto in the fridge for a couple of hours it makes it really simple to shape. The only other thing I would suggest is using bacon instead of ham, you don't need much put it provides a more distinct flavour and also gives them an extra crunch. All in all a great recipe.

 
Mar 18, 2005

I made this as an appetizer for a dinner party. I prepared them a week in advance and froze, then reheated in oven. Served with some mixed lettuce leaves and a small portion of ambrosia.....delish. I did find the mixture a little sloppy to form balls but struggled through and they were perfect. Will definatley be making again but maybe without the peas.

 
May 03, 2006

WORTH IT, I'D SAY SO...I ADDED A LITTLE BIT OF THE BREAD CRUMBS TO THE MIX TO HELP FORM THE BALLS. IT ALSO HELPS TO CHILL THE MIX. THE RESULTS ARE FAB.

 
Dec 16, 2009

These are excellent. But don't make the mistake I did: thinking the risotto was too thick, I watered it down with some additional chicken broth. Of course it needs to be thick to hold together well around the cheese. I have tried making these smaller for appetizers and they are a hit.

 
Sep 14, 2009

Messy and time consuming but absolutely worth it! I must admit, I did not add the peas or the ham...added a touch of saffron instead. The wine is essential! I made a marinara sauce for dipping as well, which was very well received. Reheats nicely.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 252 kcal
  • 13%
  • Carbohydrates
  • 18.8 g
  • 6%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 295 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Gourmet Mushroom Risotto

Watch how to make this delicious mushroom risotto.

Calzone

See how to make 5-star homemade calzones.

Chef John's Three Corn Polenta

Jazz up creamy polenta with fresh corn kernels.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States