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Arancini (Italian Rice Balls)

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Traditional Sicilian arancini—crispy, golden-fried rice balls filled with a savory meat ragù, mozzarella, and peas, coated in breadcrumbs and fried to perfection.

Ingredients

Scale
  • 3 cups cooked risotto (cooled)
  • 2 large eggs, beaten
  • 1 cup mozzarella cheese, cubed
  • 1 cup all-purpose flour
  • 2 cups Italian-style breadcrumbs
  • Vegetable oil, for frying
  • For Meat Filling:
  • 1 tbsp olive oil
  • 1/2 lb ground beef
  • 1/4 cup onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup tomato sauce
  • 1/3 cup peas
  • Salt and pepper to taste

Instructions

  1. Prepare the meat filling: heat olive oil in a skillet, add onion and garlic, and sauté until soft. Add ground beef and cook until browned.
  2. Stir in tomato sauce and peas, season with salt and pepper, and simmer for 10 minutes. Let cool completely.
  3. Take a handful of cooled risotto and flatten it in your hand. Place a small spoonful of meat filling and a cube of mozzarella in the center.
  4. Wrap the rice around the filling and shape into a ball, pressing gently to seal.
  5. Roll each ball in flour, then dip in beaten eggs, and coat with breadcrumbs.
  6. Heat oil in a deep pot to 350°F (175°C). Fry arancini in batches until golden brown, about 3–4 minutes.
  7. Drain on paper towels and serve warm.

Notes

  • Use day-old risotto for best shaping and texture.
  • For a vegetarian version, omit meat and use a cheese-only filling.
  • Bake instead of fry at 400°F (200°C) for 20 minutes for a lighter option.

Nutrition

Keywords: arancini, Italian rice balls, Sicilian appetizer, fried risotto balls

Find it online: https://yumcove.com/arancini-italian-rice-balls/