Arancini Recipe: Crispy Italian Rice Balls

Heat olive oil in a large saucepan over medium heat and sauté onion and garlic until softened and fragrant

Add the rice and stir until slightly translucent, about 1 minute

Stir in salt, pepper, parsley, chicken stock, tomato paste, and butter, then bring to a gentle boil

Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 20 to 25 minutes

While rice cooks, prepare three bowls with flour mixture, beaten eggs, and breadcrumbs

Cut mozzarella into small cubes and keep chilled

Once rice is cooked, stir in parmesan cheese and spread onto a baking sheet to cool slightly

Form cooled rice into small balls and insert a cube of mozzarella into the center of each, sealing well

Roll each ball in flour, then egg, then breadcrumbs until fully coated

Heat oil to 350°F and fry arancini in batches until golden brown, about 3 to 4 minutes

p id=”instruction-step-11″>11. Transfer to paper towels to drain excess oil

p id=”instruction-step-12″>12. Let cool slightly before serving