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My review
Arancini
4
DEBMCD
"An Italian rice ball made with white wine risotto, and a gooey mozzarella center. Fantastic for lunch or dinner - can be frozen."
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Ingredients
55 m servings 252Original recipe yields 18 servings (18 rice balls)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
- When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
- Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
- Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.
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Footnotes
- Note
- These freeze well before or after frying. Fry frozen uncooked rice balls as in step 4. For already fried, reheat in a preheated 350 degree (175 degrees C) oven for 25 to 20 minutes.
- These are not suitable to microwave
Nutrition Facts
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Reviews
Read all reviews 5973 Ratings
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Most helpful positive review
9/9/2005
The obscenities flew out of my mouth while making these balls, but boy did they fly into the mouths of my dinner guests! This dish is for a patient chef- allow 3-4 hours to make these. However, ...
Most helpful critical review
12/18/2011
This was an epic fail on my part. I'm giving 1 star not because of taste but because of assemble-ability...I could not get the risotto to a consistency that I could roll it at. I ended up having...
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9/9/2005
The obscenities flew out of my mouth while making these balls, but boy did they fly into the mouths of my dinner guests! This dish is for a patient chef- allow 3-4 hours to make these. However, ...
8/1/2003
Pretty good. I have eaten these with a meat center. I mixed ground beef with peas and mozzarella and put it in the center of the ball. You only need small amount. Eat these hot, with marinar...
2/24/2009
Have made these a few times, the first time I struggled greatly getting the rice to form into neat round balls however I found if you place the risotto in the fridge for a couple of hours it mak...
3/18/2005
I made this as an appetizer for a dinner party. I prepared them a week in advance and froze, then reheated in oven. Served with some mixed lettuce leaves and a small portion of ambrosia.....deli...
5/3/2006
WORTH IT, I'D SAY SO...I ADDED A LITTLE BIT OF THE BREAD CRUMBS TO THE MIX TO HELP FORM THE BALLS. IT ALSO HELPS TO CHILL THE MIX. THE RESULTS ARE FAB.
12/14/2009
These are excellent. But don't make the mistake I did: thinking the risotto was too thick, I watered it down with some additional chicken broth. Of course it needs to be thick to hold together ...
9/13/2009
Messy and time consuming but absolutely worth it! I must admit, I did not add the peas or the ham...added a touch of saffron instead. The wine is essential! I made a marinara sauce for dipping a...
11/5/2006
This is incredible. I won third place in a cook off where you could make anything as long as you used rice. The only reason I placed third was because a judge was ?scared? of peas. I had a bl...
3/1/2011
Almost like my mother-in-laws! I substituted the ham with ground beef and onions sautéed in home made marinara sauce and peas, and added a couple of pinches of saffron to the rice to give it an ...