These crispy, little balls of rice are a fantastic antipasto for a classic Italian meal!
Seeking a delicious “pop-in-your-mouth” experience that’s basically fried risotto? You’ll love this recipe for crispy arancini! I’ve enjoyed these rich little rice balls as a classic antipasto (Italian appetizer) before a meal with a variety of traditional dishes, from lasagna to vegetable soup. The possibilities abound with arancini, whether you serve them as a snack, a palate-preparing starter, or a satisfying side.
Arancini is believed to have originated in Sicily in the 10th century. Today, arancini (the word means “little oranges” in Italian) are a beloved street food served all across Italy and especially popular in Palermo during the Festa di Santa Lucia on December 13th.
You can eat arancini with your hands or a fork, and they can be dressed up or down, depending on the occasion and your preference. Play with the flavors and find your favorite variation. It’s so easy and fun!
Luscious risotto rolled into a ball, mixed with mouthwatering seasonings and bright-green peas. What’s not to love? There’s a big chance that arancini might just become the new family favorite!
Are Arancini Healthy?
Arancini, delicious as they may be, cannot really be considered a healthy treat and are best enjoyed in moderation. They’re fried, which means they’re not the best option for those who are watching their fat intake. That said, you can bake them instead of frying them (see tip below). Dairy-free cheese and butter are an option if you’re lactose intolerant, but keep in mind that some ingredients might change the flavor and texture of the arancini.
Arancini Variations
Arancini lends itself to many delectable variations. For example, I like to add one tablespoon of oregano and one teaspoon of smoked paprika to the breadcrumb mixture for a fresh accent. If you want to add even more savory flavors, consider adding in some chopped prosciutto or smoked salmon. For a citrus accent, stir in some lemon zest. Adding saffron gives the arancini a vibrant yellow hue and an earthy taste. Craving extra creaminess and an herbal touch? Add some ricotta and fresh pesto. Sunny flavors can be added with chopped sun-dried tomatoes and black olives.
How Do I Store Leftovers?
Once fried, store leftovers in an airtight container in the fridge for up to 3 days. Reheat the arancini in the oven at 350°F for 15 minutes. The arancini can also be frozen for up to 3 months.
Serving Suggestions
Arancini can be dipped in Tomato Sauce or a zesty Basil Pesto.
If serving them as part of an antipasti platter, great options to include are Crock-Pot Meatballs, Fried Zucchini Sticks, Crostini topped with Caponata, and these delectable Zucchini Lasagna Rolls. Don’t forget the Aperol Spritz!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken broth
- 1 teaspoon salt
- 1 cup frozen peas thawed
- 1/3 cup parsley finely chopped
- 1 cup Parmesan cheese grated
- 4 ounces mozzarella cheese cubed
- 1 cup all-purpose flour
- 3 large eggs beaten
- 1 1/2 cups breadcrumbs
- Vegetable oil for frying
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent. Stir in Arborio rice to coat with oil.
- Pour in white wine and let it evaporate. Then add chicken broth and salt. Bring to a boil, then reduce heat to simmer, covered, until rice is tender and liquid is absorbed, about 18 minutes.
- Stir in thawed peas and cook for 2 more minutes. Remove from heat and mix in parsley and Parmesan cheese. Spread the mixture on a tray to cool, approximately 20 minutes.
- Once cooled, form rice into balls, inserting a cube of mozzarella in the center of each ball.
- Dredge each ball in flour, dip in beaten eggs, then roll in breadcrumbs. Fry in hot oil until golden brown.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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