If you are now ready to enjoy crispy yet tender bites, check this arancini recipe out. It features deep-frying to create tasty rice balls, yet the fat content still fall under the healthy limit. Does that sound fascinating yet?
Servings: 4 servings
- 3/4 cup arborio rice
- 1 tsp unsalted butter
- 2 oz onion
- 1 tsp garlic
- 2 tsp fresh thyme
- 2 cup unsalted chicken broth
- 1 tbsp white wine
- 1/4 cup heavy cream
- 1 tsp ground black pepper
- 1/4 tsp salt
- 1/2 oz shredded parmesan cheese
- 1/2 oz mozzarella cheese cubed
- 1 cup all-purpose flour (*)
- 2 eggs (*)
- 8 oz bread crumbled (*)
- 1 cup olive oil (*)
- 1/2 tbsp parsley
In a shallow pan, turn on high heat and add in the following: chopped onion, fresh thyme, minced garlic, and butter. Stir around till the butter is completely melted, then add in the arborio rice.
Continue to pour white wine and chicken broth to the mixture, reduce the heat to medium, let it simmer until the chicken broth is fully absorbed and the rice is cooked to al dente (we'd roughly say 80% done).
The two steps above should take you 20 minutes in total. Next, add heavy cream, ground black pepper, and salt to the pan. Stir quickly and add all the grated parmesan in, give it a few last stirs and turn the heat off.
Transfer the cooked rice to a clean plate, cover with cling film and put to freeze for 15 minutes.
Remove the rice from the fridge. Sprinkle parsley onto it.
For each ball, get about 2 tablespoons of the cooked rice and use your palm to roll it into a ball. Press to flatten the rice ball, and put a mozzarella cube right in the center. Finally, roll up to enclose them. Repeat with the remaining rice and mozzarella. Make sure that each ball is made with the same size.
Beat the eggs in a hollow plate. Prepare the flour and breadcrumbs, each in the same hollow plate. Coat each ball successively with flour, then beaten eggs, and then breadcrumbs.
Place the coated rice balls on a large plate, cover and put to freeze for 15 minutes.
Heat 1 cup of olive oil over low-medium heat in a large saucepan. Fry the balls until they turn golden on all sides, be careful not to overcrowd the pan.
Scoop the balls out on paper towel to drain, then serve immediately while they’re still hot.
- (*) Only part of these ingredients will end up in the final product and we have calculated nutritional values based on that amount. The whole amount is needed for the coating and cooking process, but what actually ends up being consumed is 1/4 cup of all-purpose flour, 1 medium egg, 2 ounces of breadcrumbs, and 3 tablespoons of olive oil.
- Any batch of arancini can be stored in the fridge overnight. Next day you take them out, just heat them in the microwave or toaster oven without defrosting first.
- Ideally though, for each batch of arancini, you should only store them for 3 days for best quality and flavor. So please remember to consider the recipe servings, as well as the number of your tablemates to prevent overfeeding.
Serving: 1serving | Calories: 397kcal | Carbohydrates: 43g | Protein: 10g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 343mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 181IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 1mg