Arancini
Fried Stuffed Rice Balls
These little rice balls are known as arancini, or little oranges, because of their golden crust, which gives
them the appearance of an orange. They can be stuffed with various types of cheese, meats, or chopped
vegetables. Arancini are served as snack food in bars and cafes all over Sicily. Fried stuffed rice balls are
also called suppli di riso in some areas of Italy. When mozzarella is added to the filling, they are called
suppli al telefono (telephone rice balls) because the melted cheese pulls out like a long telephone wire.
Arancini can be assembled up to an hour in advance and fried at the last minute, or they can be fried and
kept in a warm oven for up to an hour. Serve with some Traditional Tomato Sauce for dipping.
them the appearance of an orange. They can be stuffed with various types of cheese, meats, or chopped
vegetables. Arancini are served as snack food in bars and cafes all over Sicily. Fried stuffed rice balls are
also called suppli di riso in some areas of Italy. When mozzarella is added to the filling, they are called
suppli al telefono (telephone rice balls) because the melted cheese pulls out like a long telephone wire.
Arancini can be assembled up to an hour in advance and fried at the last minute, or they can be fried and
kept in a warm oven for up to an hour. Serve with some Traditional Tomato Sauce for dipping.
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Arancini Stuffed wih Prosciutto and Mozzarella
(Makes 12)
2-1/2 cups chicken broth
Pinch of saffron
1 cup Arborio rice
1 tablespoon butter
Salt to taste
1/2 cup grated Parmesan cheese
1 whole egg and 1 egg yolk
1 cup flour
2 cups bread crumbs
3 egg whites
2 ounces prosciutto, chopped
2 ounces mozzarella, chopped
Vegetable oil for deep-frying
In a saucepan, combine the broth and saffron and bring to a boil.
Stir in the rice, butter, and salt.
Cover, reduce heat to low, and cook 18-20 minutes.
Transfer the rice to a bowl and stir in the Parmesan cheese.
Let cool slightly, then stir in the whole egg and yolk.
Allow to cool completely.
Place the flour and bread crumbs on 2 separate plates.
In a small bowl, lightly beat the egg whites until frothy.
Combine the prosciutto and mozzarella and divide the mixture into 12 equal portions.
Moisten your hands with water.
Scoop up 1/4 cup of the rice and flatten it into a disk in your hand.
Place one portion of the prosciutto/mozzarella mixture in the center.
Mold the rice over the filling, shaping it into a ball.
Roll the ball in the flour, then the egg whites, and then the breadcrumbs.
Place on a wire rack to dry for at least 15 minutes.
Continue to make 12 balls.
Rinse your hands frequently to keep the rice from sticking to them.
In a deep fryer, add enough oil to cover the rice balls by 1-inch once they are added.
Heat the oil to 375 degrees F. on a deep-frying thermometer.
Gently add a few of the rice balls into the oil.
Fry until golden brown and crisp all over, about 2-3 minutes.
Using a slotted spoon, remove and transfer to paper towels.
Fry the remaining balls in the same way.
Serve hot.
(Makes 12)
2-1/2 cups chicken broth
Pinch of saffron
1 cup Arborio rice
1 tablespoon butter
Salt to taste
1/2 cup grated Parmesan cheese
1 whole egg and 1 egg yolk
1 cup flour
2 cups bread crumbs
3 egg whites
2 ounces prosciutto, chopped
2 ounces mozzarella, chopped
Vegetable oil for deep-frying
In a saucepan, combine the broth and saffron and bring to a boil.
Stir in the rice, butter, and salt.
Cover, reduce heat to low, and cook 18-20 minutes.
Transfer the rice to a bowl and stir in the Parmesan cheese.
Let cool slightly, then stir in the whole egg and yolk.
Allow to cool completely.
Place the flour and bread crumbs on 2 separate plates.
In a small bowl, lightly beat the egg whites until frothy.
Combine the prosciutto and mozzarella and divide the mixture into 12 equal portions.
Moisten your hands with water.
Scoop up 1/4 cup of the rice and flatten it into a disk in your hand.
Place one portion of the prosciutto/mozzarella mixture in the center.
Mold the rice over the filling, shaping it into a ball.
Roll the ball in the flour, then the egg whites, and then the breadcrumbs.
Place on a wire rack to dry for at least 15 minutes.
Continue to make 12 balls.
Rinse your hands frequently to keep the rice from sticking to them.
In a deep fryer, add enough oil to cover the rice balls by 1-inch once they are added.
Heat the oil to 375 degrees F. on a deep-frying thermometer.
Gently add a few of the rice balls into the oil.
Fry until golden brown and crisp all over, about 2-3 minutes.
Using a slotted spoon, remove and transfer to paper towels.
Fry the remaining balls in the same way.
Serve hot.
Arancini Stuffed with Meat, Peas,Tomato Sauce, and Cheese
(Makes about forty 2-inch rice balls)
6 cups water
3 cups Arborio rice
2 eggs
1/2 cup grated Parmesan cheese
Salt and pepper
2 tablespoons olive oil
1 medium onion, chopped
8 ounces ground beef or veal
1 cup Traditional Tomato Sauce
1 cup peas
2 ounces mozzarella, cut into 1/2-inch cubes
1 cup flour
2 cups bread crumbs
3 eggs
Vegetable oil for frying
Bring the water to a boil in a large saucepan.
Add the rice, reduce the heat, cover and cook until the water is absorbed, 15 to 20 minutes.
Mix in the eggs and cheese; season with salt and pepper.
Allow to cool completely.
Heat the oil in a skillet over medium heat.
Add the onion and saute until tender and translucent, about 10 minutes.
Add the meat, break it up with a wooden spoon, and cook until brown.
Add the tomato sauce and simmer until thickened, about 15 minutes.
Remove from heat and stir in the peas.
Season with salt and pepper.
Cool to room temperature.
Place the flour and breadcrumbs on separate plates.
In a small bowl, lightly beat the eggs.
Moisten your hands with water.
Scoop up 1/4 cup of the rice (about the size of a golf ball); flatten it into a disk in your hand.
Place 1/4 to 1/2 teaspoon of the filling mixture in the center.
Place one cube of mozzarella in with the filling.
Mold the rice over the filling, shaping it into a ball.
Roll the ball in the flour, then the eggs, and then the breadcrumbs.
Place on a wire rack to dry for at least 15 minutes.
Continue to make the balls.
Rinse your hands frequently to keep the rice from sticking to them.
In a deep fryer, add enough oil to cover the rice balls by 1-inch once they are added.
Heat the oil to 375 degrees F. on a deep-frying thermometer.
Gently add a few of the rice balls into the oil.
Fry until golden brown and crisp all over, about 2-3 minutes.
Using a slotted spoon, remove and transfer to paper towels.
Fry the remaining balls in the same way.
Serve hot.
This page was updated and revised on 06/26/11
(Makes about forty 2-inch rice balls)
6 cups water
3 cups Arborio rice
2 eggs
1/2 cup grated Parmesan cheese
Salt and pepper
2 tablespoons olive oil
1 medium onion, chopped
8 ounces ground beef or veal
1 cup Traditional Tomato Sauce
1 cup peas
2 ounces mozzarella, cut into 1/2-inch cubes
1 cup flour
2 cups bread crumbs
3 eggs
Vegetable oil for frying
Bring the water to a boil in a large saucepan.
Add the rice, reduce the heat, cover and cook until the water is absorbed, 15 to 20 minutes.
Mix in the eggs and cheese; season with salt and pepper.
Allow to cool completely.
Heat the oil in a skillet over medium heat.
Add the onion and saute until tender and translucent, about 10 minutes.
Add the meat, break it up with a wooden spoon, and cook until brown.
Add the tomato sauce and simmer until thickened, about 15 minutes.
Remove from heat and stir in the peas.
Season with salt and pepper.
Cool to room temperature.
Place the flour and breadcrumbs on separate plates.
In a small bowl, lightly beat the eggs.
Moisten your hands with water.
Scoop up 1/4 cup of the rice (about the size of a golf ball); flatten it into a disk in your hand.
Place 1/4 to 1/2 teaspoon of the filling mixture in the center.
Place one cube of mozzarella in with the filling.
Mold the rice over the filling, shaping it into a ball.
Roll the ball in the flour, then the eggs, and then the breadcrumbs.
Place on a wire rack to dry for at least 15 minutes.
Continue to make the balls.
Rinse your hands frequently to keep the rice from sticking to them.
In a deep fryer, add enough oil to cover the rice balls by 1-inch once they are added.
Heat the oil to 375 degrees F. on a deep-frying thermometer.
Gently add a few of the rice balls into the oil.
Fry until golden brown and crisp all over, about 2-3 minutes.
Using a slotted spoon, remove and transfer to paper towels.
Fry the remaining balls in the same way.
Serve hot.
This page was updated and revised on 06/26/11
| Arancini Stuffed with Meat, Peas, Tomato Sauce and Cheese |
| Multi-cooker can be used to steam, stew, simmer, braise, boil, roast, and deep-fry |
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