Italian Rice Balls (Arancini Bianco)
Italian Rice Balls (Arancini Bianco)
Ingredients
For the Rice Balls
- 2 cups white rice, uncooked
- 4 cups water
- 1 teaspoon salt
- 8 ounces fresh mozzarella, chopped into 1/4-inch pieces
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh basil, finely chopped, plus more for garnish
- 4 ounces prosciutto, finely diced
- 1/2 yellow onion, finely diced
- 1/2 cup Pecorino Romano cheese, grated (such as Locatelli brand)
- 4 large egg yolks
- 2 tablespoons olive oil
For the Coating and Frying
- 2 large egg whites
- 2 cups breadcrumbs
- 4 cups olive oil, for deep-frying, or as needed
Instructions
- 1
Cook the white rice: In a medium saucepan, combine the white rice, water, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Transfer the cooked rice to a very large pot or mixing bowl.
⏱️ 25 min
- 2
Sauté the onions: While the rice cooks, heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the finely diced onion and sauté for 8-10 minutes, stirring occasionally, until translucent and sweet. Remove from heat.
⏱️ 10 min
- 3
Prepare remaining ingredients: Finely chop the fresh mozzarella, fresh parsley, fresh basil, and finely dice the prosciutto. Grate the Pecorino Romano cheese.
⏱️ 10 min
- 4
Combine the rice mixture: Add the chopped fresh mozzarella, chopped parsley, chopped basil, diced prosciutto, sautéed onions, grated Pecorino Romano cheese, and egg yolks to the large pot with the cooked rice. Using your hands (you may want to use a clean kitchen towel to hold the hot pot), vigorously mix all ingredients together until well incorporated and the cheese is melted and stretchy, binding the mixture. This may take 5-7 minutes of mixing.
⏱️ 10 min
- 5
Prepare the coating station: In a shallow bowl, whisk the large egg whites until slightly frothy. Spread the breadcrumbs evenly in another shallow pan or plate.
⏱️ 5 min
- 6
Form and coat the rice balls: Take a portion of the rice mixture (about 1/4 cup) and roll it into a compact ball. Dip the ball into the whisked egg whites, ensuring it's fully coated, then immediately roll it in the breadcrumbs until completely covered. Place the coated arancini on a clean plate or baking sheet. Repeat with the remaining rice mixture.
⏱️ 15 min
- 7
Deep-fry the arancini: In a large, heavy-bottomed pot or Dutch oven, heat 4 cups of olive oil over medium-high heat to 350°F (175°C). Carefully add 3-4 arancini at a time, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Use a slotted spoon or spider to remove the arancini from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350
- 8
Serve: Garnish the hot arancini with fresh basil and parsley, if desired. Serve immediately and enjoy the cheesy, flavorful interior.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Italian Rice Balls (Arancini Bianco)
Ingredients
For the Rice Balls
- 2 cups white rice, uncooked
- 4 cups water
- 1 teaspoon salt
- 8 ounces fresh mozzarella, chopped into 1/4-inch pieces
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh basil, finely chopped, plus more for garnish
- 4 ounces prosciutto, finely diced
- 1/2 yellow onion, finely diced
- 1/2 cup Pecorino Romano cheese, grated (such as Locatelli brand)
- 4 large egg yolks
- 2 tablespoons olive oil
For the Coating and Frying
- 2 large egg whites
- 2 cups breadcrumbs
- 4 cups olive oil, for deep-frying, or as needed
Instructions
- 1
Cook the white rice: In a medium saucepan, combine the white rice, water, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Transfer the cooked rice to a very large pot or mixing bowl.
⏱️ 25 min - 2
Sauté the onions: While the rice cooks, heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the finely diced onion and sauté for 8-10 minutes, stirring occasionally, until translucent and sweet. Remove from heat.
⏱️ 10 min - 3
Prepare remaining ingredients: Finely chop the fresh mozzarella, fresh parsley, fresh basil, and finely dice the prosciutto. Grate the Pecorino Romano cheese.
⏱️ 10 min - 4
Combine the rice mixture: Add the chopped fresh mozzarella, chopped parsley, chopped basil, diced prosciutto, sautéed onions, grated Pecorino Romano cheese, and egg yolks to the large pot with the cooked rice. Using your hands (you may want to use a clean kitchen towel to hold the hot pot), vigorously mix all ingredients together until well incorporated and the cheese is melted and stretchy, binding the mixture. This may take 5-7 minutes of mixing.
⏱️ 10 min - 5
Prepare the coating station: In a shallow bowl, whisk the large egg whites until slightly frothy. Spread the breadcrumbs evenly in another shallow pan or plate.
⏱️ 5 min - 6
Form and coat the rice balls: Take a portion of the rice mixture (about 1/4 cup) and roll it into a compact ball. Dip the ball into the whisked egg whites, ensuring it's fully coated, then immediately roll it in the breadcrumbs until completely covered. Place the coated arancini on a clean plate or baking sheet. Repeat with the remaining rice mixture.
⏱️ 15 min - 7
Deep-fry the arancini: In a large, heavy-bottomed pot or Dutch oven, heat 4 cups of olive oil over medium-high heat to 350°F (175°C). Carefully add 3-4 arancini at a time, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Use a slotted spoon or spider to remove the arancini from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350 - 8
Serve: Garnish the hot arancini with fresh basil and parsley, if desired. Serve immediately and enjoy the cheesy, flavorful interior.
⏱️ 5 min