Timeless Dishes

Italian Rice Balls (Arancini)

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Olive oil Shallot Garlic Italian seasoning Black pepper/Salt Arborio rice Vegetable stock Mozzarella Cheese All purpose flour Panko bread crumbs Canola oil Optional: Marinara sauce

Ingredients

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Step 1

Heat a medium sized saucepan over medium heat. Add olive oil to pan, then diced shallot. Season with salt and pepper and then add the minced garlic and rice. Then add ¼ cup (or a ladle-full) of vegetable stock at a time to rice. Mix until absorbed fully.

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Step 2

Chill the risotto in the fridge for at least 30 minutes. Then form a 2 tablespoon round ball of chilled risotto, make an indent with your finger, and add your mozzarella cheese to the middle.

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Step 3

Then roll the risotto ball in your hands until the mozzarella cheese and covered.

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Step 4

Preheat your canola frying oil to 350 degrees Fahrenheit (use a thermometer). While the oil is preheating, roll each risotto ball into flour first.

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Hint:

Instead of rolling your arancini rice balls in olive oil for the breading to stick, feel free to also use an egg wash (3 eggs plus 3 tablespoons of water) if you would prefer to use eggs an your binder.

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