Arancini Italian Rice Balls

 The Italian rice balls known as arancini are absolutely delicious and mouthwatering! This recipe for arancini uses Italian arborio rice, a short-grain rice with a high starch content. Both diced prosciutto and mozzarella are used to fill the centres. Once coated in breadcrumbs, they are deep-fried until they are the right shade of golden brown.

Who are the Arancini?

Arancini, or more particularly arancini di riso, are deep-fried rice balls with an orange colour that are spherical and plump. Similar to a superb risotto, the exterior is airy and crispy, with creamy, soft centres. They are a genuine comfort dish and quite well-liked in Italy's streets! Arancini literally translates to "tiny oranges" because that is how they look when they have completed frying.

How to Make Italian Rice Balls, Arancini

Probably on your mind is: Are they difficult to make? Hence, they are not. They're simpler to build than they appear, in your opinion. They do, however, need a few simple steps and some perseverance to put together. But in my opinion, the work was well worth it.

If you have any leftover rice from a prior dinner, you can definitely prepare them.

At my place, though, that simply never occurs, so I always begin with a new batch of cooked rice.

FIRST STEP: Making Fresh Rice

With the sliced garlic, bay leaves, and some olive oil, sauté the chopped onions. Just until the onions are transparent, which should take around 3 minutes.

Add rice by stirring.

When the rice has absorbed all the liquids, add the chicken stock, bring to a boil, and then simmer for about 20 minutes.

Before moving on to the following step, let the rice cool.

STEP 2: Combine the eggs and cheese.

Discard the bay leaves after the rice has cooled.

The beaten egg and egg yolk are added after adding the shredded cheese.

STEP 3. Assemble the arancini balls.

Divide the rice mixture into 12 equal portions using an ice cream scoop or a 1/4 cup measure. Onto a baking sheet, transfer.

Form each part into a ball with wet hands. Make a depression in the centre of the rice ball with the palm of one hand.

About 1 teaspoon of the prosciutto and mozzarella mixture should be placed in the centre.

Make a fist with your hand and then gently roll it back into a ball.

One at a time, roll the balls in the flour, then the egg whites, and finally the fine bread crumbs. To coat completely, turn.

Reposition them to the baking sheet and refrigerate for 30 minutes.

Step four is deep frying.

Vegetable oil 2 inches deep should be added to a dutch oven or stock pot. (I utilised a 3L dutch oven)

the oil to 350 degrees Fahrenheit. (for precision, use a deep-frying thermometer)

The balls should be carefully lowered into the heated oil using a large slotted spoon or wire skimmer.

Fry the balls for about 2 minutes or till golden brown and crispy all over.

They can be delicately removed from the hot oil using a wire skimmer or slotted spoon, and then put on a cookie sheet covered with paper towels to soak up any extra oil.

Both hot and cold versions can be served, although I much prefer them heated. in particular if they are packed with mozzarella. This will result in ooey-gooey, cheesy strands of mozzarella when you cut into one. Delish!

They make delicious appetisers, entrées, and snacks, but they also taste great for lunch or dinner when paired with a crunchy side salad. To give your taste bud an Italian taste visit Café Brunelli Westlakes for Margherita Pizza Westlakes.