Arancini Stuffed Rice Balls

Name: Arancini Stuffed Rice Balls
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 cups Arborio rice; 4 cups vegetable broth, warmed; 1/4 tsp saffron threads; 1 yellow onion, finely diced; 4 tbsp unsalted butter; 1/2 cup dry white wine; 1/2 cup Parmigiano-Reggiano cheese, finely grated; 2/3 cup frozen peas, thawed; 6 oz low-moisture mozzarella, cut in small cubes; 4 large eggs (for coating), beaten; 2 cups fine dry breadcrumbs; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 6 cups neutral oil (for frying)

90 minHardServes 6310 cal/serving

ItalianAppetizerStovetopVegetarianCorn-Free

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Ingredients

2 cups Arborio rice
4 cups vegetable broth, warmed
1/4 tsp saffron threads
1 yellow onion, finely diced
4 tbsp unsalted butter
1/2 cup dry white wine
1/2 cup Parmigiano-Reggiano cheese, finely grated
2/3 cup frozen peas, thawed
6 oz low-moisture mozzarella, cut in small cubes
4 large eggs (for coating), beaten
2 cups fine dry breadcrumbs
1 tsp salt
1/2 tsp black pepper, freshly ground
6 cups neutral oil (for frying)

Instructions

1

Steep 1/4 tsp saffron threads in 2 tablespoons of the warm vegetable broth for 5 minutes. Melt half the 4 tbsp unsalted butter in a wide saucepan over medium heat and soften 1 finely diced yellow onion until translucent, about 5 minutes.
2

Add 2 cups Arborio rice and toast, stirring, for 2 minutes. Pour in 1/2 cup dry white wine and stir until absorbed. Add the saffron-broth mixture, then add the remaining 4 cups vegetable broth one ladle at a time, stirring frequently and letting each addition absorb before adding the next. This takes about 18 minutes total.
3

Remove from heat. Stir in the remaining butter, 1/2 cup finely grated Parmigiano-Reggiano cheese, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Spread the risotto on a baking sheet and let cool to room temperature, then refrigerate until cold and firm, at least 2 hours.
4

To assemble: scoop about 3 tablespoons of cold risotto into your palm. Press a small indent in the center and fill with a few 2/3 cup thawed frozen peas and a cube of 6 oz cut in small cubes low-moisture mozzarella. Mold the rice around the filling into a tight ball. Repeat until all the rice is used.
5

Set up a breading station: 4 beaten large eggs (for coating) in one bowl and 2 cups fine dry breadcrumbs in another. Roll each ball through the eggs, letting excess drip off, then roll in breadcrumbs pressing to coat evenly.
6

Pour 6 cups neutral oil (for frying) into a heavy pot to a depth of 3 inches and heat to 350°F (175°C). Fry the arancini in batches without crowding, turning occasionally, until deep golden brown all over, about 4-5 minutes per batch. Drain on a paper-towel-lined plate. Serve hot.

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Questions

What is Arancini Stuffed Rice Balls?

Sicilian golden-fried rice balls filled with a savory pea-and-mozzarella center, made from saffron-scented risotto rice coated in seasoned breadcrumbs. Plan ahead: the risotto needs to chill for at least 2 hours before shaping. This reference files it under Italian appetizer: made on the stovetop, rated hard and about 90 minutes start to finish.

How much time should I plan for Arancini Stuffed Rice Balls?

As written, 90 minutes: 45 of prep and 45 of cooking. The longest single stretch is the hands-off wait in step 3, 2 hours. That wait sits outside the stated prep and cook times, so plan around it.

How hot should the oil be for Arancini Stuffed Rice Balls?

For Arancini Stuffed Rice Balls, the frying oil is held at 350 F (about 175 C) in step 6. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What should Arancini Stuffed Rice Balls look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until cold and firm, at least 2 hours. Step 6: cook until deep golden brown all over.

What can I use instead of arborio rice in Arancini Stuffed Rice Balls?

The entry for Arancini Stuffed Rice Balls calls for 2 cups Arborio rice. In its place: Any short-grain rice, such as sushi rice, still releases enough starch. Long-grain rice will not give a creamy result.

Does Arancini Stuffed Rice Balls contain eggs?

Yes: 4 large eggs (for coating), beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Arancini Stuffed Rice Balls the day before?

Yes. Step 3 is a built-in pause of 2 hours: "Spread the risotto on a baking sheet and let cool to room temperature, then refrigerate until cold and firm, at least 2 hours." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

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