ITALIAN ARANCINI (CRISPY STUFFED RICE BALLS)
Italian Arancini are golden, crispy rice balls filled with gooey mozzarella and savoury meat sauce. These crunchy delights are perfect appetisers or snacks that bring authentic Sicilian flavours straight to your table.
Ingredients
For the Rice:
- 2 cups Arborio rice
- 4 cups chicken broth
- 2 tablespoons butter
- ½ teaspoon salt
- ½ cup grated Parmesan cheese
For the Filling:
- 1 cup cooked minced beef or sausage
- ½ cup marinara sauce
- ½ cup diced mozzarella cheese
- 2 tablespoons chopped parsley
For Coating:
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 ½ cups breadcrumbs
- Oil for frying
Instructions
Cook the Rice:
- In a saucepan, cook rice with chicken broth, butter, and salt until tender. Stir in Parmesan cheese and let cool completely.
Prepare the Filling:
- Mix cooked meat, marinara sauce, mozzarella, and parsley in a bowl.
Form the Balls:
- Take a handful of rice, flatten it in your palm, add a spoonful of filling, and shape into a ball, sealing the edges well.
Coat:
- Roll each ball in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
Fry:
- Heat oil in a deep pan to 350°F (175°C). Fry arancini in batches until golden brown, about 3–4 minutes each. Drain on paper towels.
Serve:
- Serve warm with extra marinara sauce for dipping.
Notes
- Tip: Cool rice fully before shaping to make firm, easy-to-handle balls.
- Variation: Try spinach and ricotta, or mushroom filling for a vegetarian twist.
- Storage: Refrigerate leftovers and reheat in the oven for a crispy texture.