Arancini Italian Rice Balls
Crispy, golden Italian rice balls made with creamy seasoned rice, filled with savory cheese and fried or baked until perfectly crisp. Arancini are a classic Italian appetizer and a delicious way to turn leftover risotto into something special.
Ingredients
- 4 cups leftover rice or risotto
- 1 cup grated parmesan cheese
- 1 egg
- 2 Tbsp. chopped Italian parsley
FOR THE MEAT FILLING
- 2 Tbsp. olive oil
- 1/2 cup chopped onion
- 1 Tbsp. minced garlic
- 1 cup chopped celery + 1 cup peeled and chopped carrot
- 1 cup diced pancetta or bacon
- 1/2 lb. ground beef + 1/2 lb. ground pork
- 1/2 cup red wine
- 2 cups crushed tomatoes
- 2 Tbsp. tomato paste
- 1 cup water
- 1 Tbsp. dried Italian herbs
- 1 cup peas optional
- Ingredients to assemble:
- 4 mozzarella sticks cut into 4 pieces
FOR THE COATING
- 1 egg slightly beaten
- 2 cups breadcrumbs
- 1/2 cup grated parmesan
- 1 Tbsp. chopped Italian parsley
Instructions
- Mix the cooked rice with 1 egg , 1 cup of grated parmesan cheese and the Italian parsley, salt and pepper to taste. Set aside while preparing the meat filling.
- To make the meat sauce: Start in 2 Tbsp. of olive oil by cooking the pancetta or bacon until crisp, then add the celery, onion, garlic and carrots and cook until soft . Once the vegetables are soft add the meats and cook until browned breaking up the meat as it cooks.
- Add the wine and let it evaporate before adding the tomato paste and water. Bring to a boil, then turn down to a simmer cover and cook for one hour. If using peas add them to the meat sauce the last 10 minutes .
- This recipe uses about 3 cups of meat filling any leftovers can be used for pasta sauce.
- To assemble and fry; the rice should be warm for easier forming , if the rice has be in the fridge warm in the microwave.
- Wet your hands this will make forming the rice balls easier. Take about 1 Tbsp. of rice and flatten into your cupped hand. Place 1Tbsp. of the meat filling and 1 piece of the mozzarella in the center and roll into a ball making sure all the filling is covered .
- Then in a bowl mix the breadcrumbs with the parmesan cheese and Italian parsley. In another bowl whisk the egg slightly
- Dip the arancini balls first in the egg and then in the breadcrumb mixture. Now refrigerate for 30 minutes or even overnight.
- Then bring 3 cups of canola – olive oil blend to medium high heat and fry the rice balls until golden brown about 5 minutes.
- Drain on absorbent paper . serve hot.
Notes
Make sure the rice is completely chilled before forming the arancini. Cold rice is much easier to shape and will hold together better. Keep your hands slightly damp as you form the balls, and don't overfill them—this helps prevent the filling from leaking out while cooking.
Tip text