Arancini Recipe (Italian Rice Balls)

In a large saucepan, bring the chicken broth to a low boil. Add in the arborio rice, reduce heat, then cover and simmer until all of the broth is absorbed, stirring occasionally. This should take about 20 minutes.

Once the rice is cooked, stir in the grated parmesan cheese and butter. Spread the rice mixture on a baking sheet to cool completely before using; about an hour.

Heat the olive oil in a small skillet over medium heat. Add in the onions and cook until softened. Add in the ground beef and cook, breaking up with a spoon, until it is no longer pink.

Stir in the tomato paste, then add in the tomato sauce and cook for about 5 minutes. Remove from heat and set aside to cool.

Once the meat mixture has cooled, stir in the peas and cubed mozzarella; set aside.

Heat about 3 inches of oil in a large heavy-bottomed pan to 350 degrees.

Move the cooled rice to a large bowl next to the filling. Use a scoop to measure out about ¼ cup of rice and flatten it in your hand. Scoop about 1-2 tablespoons of filling into the middle of the rice then use your hands to shape the rice around the filling into a ball shape, ensuring that the rice completely encloses the filling. Set aside and repeat with remaining rice.

To bread the arancini, place the flour, beaten eggs, and breadcrumbs in three shallow bowls. Roll each rice ball in the flour, then dip in the eggs letting the excess egg fall off. Lastly, dip the rice ball in the breadcrumbs and set aside on a plate repeating with remaining rice balls.

Once the rice balls are prepared, you can begin frying. Use a metal slotted spoon to gently lower the rice balls into the hot oil. Work in batches, frying 5-6 arancini at a time. When the balls are golden brown, about 1-2 minutes, remove from oil and transfer to a dish lined with paper towels or a wire rack. Repeat with remaining arancini.

Allow the arancini to cool slightly before serving. Serve with a sprinkle of parsley and a side of marinara if desired.