Fried Rice Balls (Arancini)
Crispy, golden Italian rice balls made from creamy risotto mixed with peas and ham, stuffed with a gooey mozzarella center.
Pin Share Print Servings: 12 ball
Calories: 320kcal
Cost: $10
Equipment
- 1 Dutch oven (For frying)
- 1 Baking Sheet (For cooling rice)
- 1 Thermometer (Deep fry)
Ingredients
- 2 cups Arborio rice - Uncooked
- 6 cups chicken broth - Warm
- ½ cup white wine - Optional
- ½ cup Parmesan cheese - Grated
- ½ cup peas - Thawed
- ½ cup ham - Diced small
- 8 oz Mozzarella cheese - Cubed 1-inch
- 2 cups Panko breadcrumbs - For coating
- 3 large eggs - Beaten
- 1 cup flour - For dredging
- 3 cups vegetable oil - For frying
Instructions
- Cook rice with broth and wine until creamy; stir in parmesan, peas, and ham. Chill for 2 hours.
- Form cold rice into patties, place mozzarella in center, and seal into balls.
- Dredge balls in flour, dip in eggs, and coat in breadcrumbs.
- Heat oil to 350°F. Fry balls in batches for 3-4 minutes until golden brown.
- Drain on wire rack and serve warm with marinara sauce.
Notes
Chill the risotto mixture completely before shaping to ensure the balls hold together during frying. Wet hands make shaping easier.
Nutrition
Serving: 90g | Calories: 320kcal (16%) | Carbohydrates: 35g (12%) | Protein: 12g (24%) | Fat: 14g (22%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 45mg (15%) | Sodium: 450mg (20%) | Potassium: 150mg (4%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 200IU (4%) | Vitamin C: 2mg (2%) | Calcium: 150mg (15%) | Iron: 1.5mg (8%)