Description
Sicilian comfort meets culinary artistry in these golden cheesy arancini balls, crispy outside and creamy inside. Packed with rich risotto and melted mozzarella, these irresistible bites invite you to savor a taste of Italian tradition.
Ingredients
Scale
Primary Ingredients:
- 2 cups Jasmine rice
- 5 cups hot chicken broth
- 1 cup Chardonnay (dry white wine)
Protein and Cheese Components:
- 1 cup ham, finely diced (3 ounces)
- 1 cup parmesan cheese, shredded
- 4 ounces mozzarella, cut into 24 cubes
- 3 large eggs, beaten
Supporting Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced (1 cup)
- 1 teaspoon salt
- 1 cup frozen peas, thawed
- 1/3 cup parsley, finely chopped
- 1 cup all-purpose flour
- 1 1/2 cups Italian bread crumbs
- Oil for frying
Instructions
- Gently caramelize diced onions in a blend of oil and butter until they turn a soft, translucent golden hue.
- Introduce diced ham to the pan, sautéing until edges crisp and turn a rich, appetizing brown.
- Incorporate rice, carefully stirring to ensure each grain gets evenly coated with the fragrant oil.
- Deglaze the pan with white wine, allowing the liquid to completely evaporate and infuse the rice with subtle flavor.
- Pour in hot broth, seasoning with salt, and allow the mixture to simmer gently for 15-17 minutes until rice becomes tender and liquid absorbs.
- Fold in sweet green peas, cooking for an additional 2 minutes to maintain their vibrant color and crisp texture.
- Spread the rice mixture onto a baking sheet, allowing it to cool and set completely at room temperature.
- Fold chopped fresh parsley and grated parmesan cheese into the cooled rice, creating a harmonious flavor profile.
- Using moistened hands, carefully shape the rice mixture into uniform, compact balls.
- Create a small pocket in each rice ball and nestle a cube of mozzarella at its center.
- Create a three-stage coating: dust each ball in flour, dip in beaten egg, then roll thoroughly in breadcrumbs.
- Heat vegetable oil to 350°F in a deep, heavy-bottomed pan, ensuring consistent temperature.
- Carefully lower rice balls into hot oil, frying in small batches until they achieve a crispy, golden-brown exterior.
- Transfer fried rice balls to paper towels to drain excess oil, sprinkle with a pinch of salt, and serve immediately while hot and crispy.
Notes
- Prevent sticky hands by keeping fingers wet when forming rice balls, ensuring smooth and even shaping.
- Chill the rice mixture thoroughly before forming balls to help them maintain structure and prevent falling apart during frying.
- Use high-quality breadcrumbs for extra crispy exterior, considering panko for ultimate crunchiness.
- Try alternative fillings like sun-dried tomatoes or different cheeses to customize the rice balls for various dietary preferences.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 70 mg