These irresistible Italian rice balls are stuffed with mozzarella cheese, then rolled in breadcrumbs and fried to crunchy perfection. Each bite delivers a delicious mix of creamy risotto and a crispy exterior that will leave you craving more.
Whether you’re serving them as appetisers or enjoying them as a snack, Arancini bring the rich flavours of Sicily right to your table.
Try Arancini today and enjoy a snack that’s both comforting and indulgent!
Ingredients:
- 1 onion
- 250 g Arborio rice
- 75 ml white wine
- 670 ml chicken broth
- 35 g butter
- 135 g parmesan cheese
- 120 g sun dried tomatoes
- 2 whole eggs
- Breadcrumbs
- Wheat flour
- 1 l sunflower oil for frying
Procedure
- Start the recipe by chopping the onions.
- Add oil to a pan and heat it over medium heat, add the onions and sauté them, then season with salt and pepper.
- When the onions have softened and become translucent add the arborio rice, stir it with the onions and sauté for 2 minutes, then add the white wine and cook it for 3 minutes to reduce .
- The next step in our recipe is to add the broth. Pour 3 ladles with broth at a time and stir, for the rice to absorb the broth and cook evenly.
- When the broth is absorbed by the rice, add another 3 ladles with broth.
- Continue this process until the rice is cooked and creamy , then add the butter and the parmesan cheese and mix well.
- Pour the risotto into a tray, cover with plastic wrap and let it set in the fridge for about 4 hours or overnight.
- Cut the sun-dried tomatoes into small pieces, add it to the cold risotto and mix until well combined.
- Form balls and fill with mozzarella cheese, close well and then coat the rice balls by rolling them first in flour, then egg and breadcrumbs.
- Lastly, deep fry the coated rice ball until golden in colour.
- Enjoy!!
