Arangini (Italian Rice Balls) Recipe

Cooking Directions

• STEP 1.Cook the risotto rice according to the package instructions and let it cool.
• STEP 2.In a large bowl, mix the cooled rice with grated cheese, chopped herbs, and any additional ingredients like cooked meat or vegetables.
• STEP 3.Take a small portion of the rice mixture and shape it into a ball. Repeat with the remaining mixture.
• STEP 4.Roll each rice ball in breadcrumbs, ensuring they are evenly coated.
• STEP 5.Heat oil in a deep pan or fryer. Fry the rice balls in batches until they turn golden brown and crispy.
• STEP 6.Remove the arancini from the oil and place them on a paper towel-lined plate to drain excess oil.
• STEP 7.Serve the arancini hot with marinara sauce for dipping.
• STEP 8.Store any leftover arancini in an airtight container in the refrigerator for up to 2 days.
• STEP 9.To reheat, place the arancini in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.

Cooking Tips

• Use cold risotto rice for better results as it is easier to shape into balls.
• You can add different fillings to the rice mixture, such as mozzarella cheese, cooked ground meat, or sautéed vegetables.
• Make sure the oil is hot enough before frying the arancini to ensure they cook evenly and become crispy.
• Serve the arancini immediately after frying for the best texture and flavor.

Storage and Serving

• Arancini are best served hot and fresh.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the arancini in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
• Serve the arancini with marinara sauce for dipping.