Arancini may be small, but they are certainly mighty when it comes to flavor! These traditional Sicilian stuffed rice balls are a delicious way to enjoy a variety of flavors, whether they are filled with mozzarella and ragù, garlic and pea puree, or a combination of all of the above. This recipe will provide insight into how to make an unforgettable arancini dish. Get ready for a delicious journey and discover just how special arancini can be!
Ingredients
3 cups cooked, cooled arborio rice
1 cup 00 flour
1/2 cup shredded Parmesan cheese
2/3 cup Italian bread crumbs
Tomato Sauce (optional)
1 lb mozzarella pearls
3 eggs
1 cup Italian bread crumbs
canola oil for frying
Method
In a large bowl add 1 whole egg and 2 yolks, putting the 2 whites in a small bowl, and beat well.
Add rice and mix well. The mixture should be sticky.
Add the 1/2 cup of Parmesan and 2/3 cups of Italian bread crumbs and mix well.
Line a baking sheet with wax paper.
Scoop 3 tbsp of rice mixture into a moistened hand and press into a 3-inch flat circle.
Place 2 or 3 mozzarella pearls into the center of the disc, and some tomato sauce if using, and fold around them, forming a rice ball.
Place on the baking sheet.
Repeat until all the rice is used, making a dozen balls.
add flour and bread crumbs to separate bowls.
Beat egg whites in another bowl.
Roll arancini in flour, tapping off the excess, then beaten egg white, and finally bread crumbs.
Place back on the baking sheet and refrigerate for 1 hour until firm.
In a large saucepan, heat oil to 350 degrees.
Fry arancini a couple at a time, turning occasionally, for 4 minutes, until golden brown.
Transfer to a paper towel-lined plate with a slotted spoon to drain.
Repeat with remaining arancini.
Serve warm with marinara.
If making ahead, reheat in 400 degree oven for 6-10 minutes.
You can also use an air fryer at 360 degrees for 8 minutes per side. Drizzle some olive oil in bottom of basket before frying.
