Arancini: Italian Rice Balls (Recipe)

A holiday favorite, here’s our Italian rice ball recipe, courtesy of Hudson Valley Creative Director, Bob Supina

Yields 12-18

  • 28 oz chicken broth
  • 1 cup water
  • 1½ small onions, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 cups Arborio rice
  • 1 cup finely grated Parmesan (or Romano) cheese
  • 6 Tbs butter
  • 6 eggs
  • 2 cups bread crumbs
  • 8 oz mozzarella cheese, cut into cubes
  • olive oil

For rice/risotto mixture:

  1. In saucepan, heat broth, water, onion, and garlic until boiling; add rice
  2. Lower heat and simmer about 20 minutes (until rice is tender and moist), stirring occasionally to avoid sticking
  3. Stir in butter and Parmesan (or Romano) cheese
  4. Let cool for about 2 hours, stirring occasionally

For egg mixture:

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  1. In bowl, beat 2 eggs; add to rice and mix
  2. Beat remaining eggs in bowl to use for dip
  3. Spread bread crumbs on a plate

To create rice balls:

  1. Form rice mixture into balls, about 3 inches across
  2. Indent each with thumb and insert cube of mozzarella cheese, enclosing cheese with rice
  3. Coat each rice ball in egg and roll in bread crumbs

To cook:

  1. Fry rice balls in 1½ inches of hot olive oil for about 3 minutes, turning so they cook evenly
  2. Remove finished rice balls from oil and place on paper towel to drain
  3. Serve with marinara sauce (optional)

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