Arancini Rice Balls are a classic Italian dish that transforms traditional rice into a crunchy treat everyone will love! The interior is fluffy and stuffed full of melty cheese, and the exterior is crunchy and fried to a delightful golden brown! Filled with bright green peas, meaty ham, and sharp parmesan, and infused with savory flavor, Arancini Rice Balls are loaded with joy. These crunchy treats will get the party going without delay!
Ingredients
For the rice balls:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 1 cup ham, finely diced
- 2 cups jasmine rice, un-rinsed
- 1 cup dry white wine
- 5 cups vegetable broth or stock, hot
- 1/3 cup parsley, finely chopped
- 1 teaspoon salt, plus more to sprinkle on the fried arancini
- 1 cup frozen peas, fully thawed
- 1 cup parmesan cheese, shredded
- 4 ounces mozzarella cheese, cut into 24 1/2-inch cubes
For the breading:
- 1 cup all-purpose flour
- 3 large eggs, beaten with a fork
- 1 1/2 cups Italian bread crumbs
- oil, neutral-flavored, for frying
Directions
Step 1 –In a dutch oven or heavy-bottomed pot with a tight lid over medium-high heat, add the olive oil and the butter.
Step 2 –Once hot, stir in the onion and sauté until soft and golden, about 4-5 minutes.
Step 3 –Add the ham and cook until golden, about 2 minutes.
Step 4 –Add the rice and stir to coat.
Step 5 –Pour in the white wine and cook until mostly evaporated, for about 2 minutes.
Step 6 –Add in the hot vegetable broth and salt.
Step 7 –Cover and simmer until the liquid has been almost completely absorbed by the rice, about 15-17 minutes.
Step 8 –Stir in the peas.
Step 9 –Cover and cook until the rice is soft and has completely absorbed the liquid, about 2 minutes.
Step 10 –Spread the rice onto a large rimmed baking dish and allow it to cool to room temperature.
Step 11 –Once the rice has cooled, stir in the parsley and parmesan.
Step 12 –Wet your hands and form the rice into balls, using an ice cream scoop for scale.
Step 13 –Stuff each rice ball with a cube of mozzarella, then tighten the ball to completely enclose it.
Step 14 –In a shallow bowl, add the flour.
Step 15 –In a second shallow bowl, add the beaten eggs.
Step 16 –In a third shallow bowl, add the breadcrumbs.
Step 17 –Dredge each rice ball in the flour, shaking off any excess.
Step 18 –Dip each flour-coated ball in the egg, allowing the excess egg mixture to drip off.
Step 19 –Roll the egg-coated balls in the bread crumbs until evenly coated.
Step 20 –In a deep pot over medium heat, add 1-inch of the neutral-flavored oil.
Step 21 –Once the oil reaches 350 degrees F, add the breaded rice balls in batches to avoid crowding. Cook until all sides of the balls are golden brown, about 3 minutes total per batch.
Step 22 –Transfer the cooked balls to paper towels and sprinkle them immediately with salt.
Step 23 –Repeat until all the balls are fried.
Step 24 –Serve.