Arancini (Italian Rice Balls)
Arancini (Italian Rice Balls)
Ingredients
For the Rice Mixture
- 4 cups cooked rice, cooled
- 1 cup fresh mozzarella cheese, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/2 cup prosciutto, finely diced
- 1 yellow onion, small, finely diced
- 1 tablespoon olive oil
- 1/2 cup Pecorino Romano cheese, grated
- 4 large egg yolks
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Breading and Frying
- 2 large egg whites, whisked
- 2 cups breadcrumbs
- 4 cups vegetable oil, for deep frying
For Garnish
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
Instructions
- 1
In a medium skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the finely diced yellow onion and sauté gently until translucent and sweet, about 8-10 minutes. Do not brown. Remove from heat and set aside.
⏱️ 10 min
- 2
In a large mixing bowl, combine the cooled cooked rice, diced fresh mozzarella cheese, chopped fresh parsley, chopped fresh basil, finely diced prosciutto, and the sautéed onions. Mix well.
⏱️ 5 min
- 3
Add the grated Pecorino Romano cheese, egg yolks, salt, and black pepper to the rice mixture. Mix thoroughly with your hands or a sturdy spoon until all ingredients are well combined and the mozzarella cheese has started to melt and become stringy from the warmth of the rice and friction.
⏱️ 5 min
- 4
Prepare your breading station: Place the whisked egg whites in one shallow bowl and the breadcrumbs in another shallow bowl.
⏱️ 2 min
- 5
Take about 2 tablespoons of the rice mixture and form it into a compact, round ball. Dip the rice ball into the whisked egg whites, ensuring it's fully coated, then transfer it to the breadcrumbs, rolling to coat completely and pressing gently to adhere.
⏱️ 5 min
- 6
Repeat the forming and breading process with the remaining rice mixture until all arancini are prepared.
⏱️ 10 min
- 7
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F. Ensure there is at least 2-3 inches of oil for deep frying.
⏱️ 5 min•🌡️ 350
- 8
Carefully place a few arancini into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
⏱️ 5 min•🌡️ 350
- 9
Using a slotted spoon, remove the fried arancini from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining arancini.
⏱️ 5 min
- 10
Serve the arancini warm, garnished with fresh basil and parsley leaves.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Arancini (Italian Rice Balls)
Ingredients
For the Rice Mixture
- 4 cups cooked rice, cooled
- 1 cup fresh mozzarella cheese, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/2 cup prosciutto, finely diced
- 1 yellow onion, small, finely diced
- 1 tablespoon olive oil
- 1/2 cup Pecorino Romano cheese, grated
- 4 large egg yolks
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Breading and Frying
- 2 large egg whites, whisked
- 2 cups breadcrumbs
- 4 cups vegetable oil, for deep frying
For Garnish
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
Instructions
- 1
In a medium skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the finely diced yellow onion and sauté gently until translucent and sweet, about 8-10 minutes. Do not brown. Remove from heat and set aside.
⏱️ 10 min - 2
In a large mixing bowl, combine the cooled cooked rice, diced fresh mozzarella cheese, chopped fresh parsley, chopped fresh basil, finely diced prosciutto, and the sautéed onions. Mix well.
⏱️ 5 min - 3
Add the grated Pecorino Romano cheese, egg yolks, salt, and black pepper to the rice mixture. Mix thoroughly with your hands or a sturdy spoon until all ingredients are well combined and the mozzarella cheese has started to melt and become stringy from the warmth of the rice and friction.
⏱️ 5 min - 4
Prepare your breading station: Place the whisked egg whites in one shallow bowl and the breadcrumbs in another shallow bowl.
⏱️ 2 min - 5
Take about 2 tablespoons of the rice mixture and form it into a compact, round ball. Dip the rice ball into the whisked egg whites, ensuring it's fully coated, then transfer it to the breadcrumbs, rolling to coat completely and pressing gently to adhere.
⏱️ 5 min - 6
Repeat the forming and breading process with the remaining rice mixture until all arancini are prepared.
⏱️ 10 min - 7
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F. Ensure there is at least 2-3 inches of oil for deep frying.
⏱️ 5 min•🌡️ 350 - 8
Carefully place a few arancini into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
⏱️ 5 min•🌡️ 350 - 9
Using a slotted spoon, remove the fried arancini from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining arancini.
⏱️ 5 min - 10
Serve the arancini warm, garnished with fresh basil and parsley leaves.
⏱️ 1 min