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Arancini Recipe
Ben Carraoli

Arancini recipe

I can’t wait to share this Arancini recipe with you! It’s one of my all-time favorite dishes to make and eat. The crispy golden crust paired with the gooey, cheesy center is pure comfort food.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Dinner
Calories: 250
Ingredients Method

Ingredients
  

  • 250 g risotto rice – The base of the recipe; use high-quality risotto rice for the best results.
  • 30 g flour – Helps the coating stick to the rice balls.
  • 2 eggs – Acts as a binder for the breadcrumbs.
  • 100 g breadcrumbs – Creates the crispy outer layer.
  • 50 g mozzarella cheese – Adds a gooey cheesy center.
  • 1 vegetable or chicken stock cube – Infuses the rice with rich flavor.
  • Parmesan cheese – Adds a nutty savory kick.
  • Parsley optional – For garnish and a pop of freshness.
  • 2 tsp garlic powder – Enhances the flavor of the rice.
  • Black pepper – For seasoning the breadcrumbs.
  • Oil for frying – Use a neutral oil like vegetable or sunflower oil.

Method
 

  1. Start by heating a medium-sized pot over medium-high heat. Dissolve the stock cube in 900ml of boiling water. In another pot, add the risotto rice and two ladles of stock. Stir occasionally and let the rice absorb the liquid. Repeat this process until all the stock is absorbed and the rice is fully cooked.
  2. Allow the cooked rice to cool completely. Once cooled, mix in grated mozzarella, garlic powder, and two tablespoons of Parmesan cheese. Stir well to combine.
  3. Using clean hands, form the rice mixture into equal-sized balls. Make sure they’re compact to hold their shape during frying.
  4. Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan and black pepper. Dip each rice ball into the flour, then the eggs, and finally the breadcrumbs, ensuring they’re fully coated.
  5. Fill a pot halfway with oil and heat it over medium heat. Test the oil’s readiness by dropping in a small breadcrumb—it should sizzle. Fry two Arancini at a time for 1-2 minutes until golden brown. Remove with a slotted spoon and place on a paper towel to drain excess oil.