Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Arancini
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- Level: Easy
- Total: 2 hr 30 min
- Prep: 1 hr 50 min
- Cook: 40 min
- Yield: 16
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 208
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 34 mg
- Sodium
- 218 mg
- Level: Easy
- Total: 2 hr 30 min
- Prep: 1 hr 50 min
- Cook: 40 min
- Yield: 16
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 208
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 34 mg
- Sodium
- 218 mg
Ingredients
Directions
- Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.
- Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside.
- Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs. Shape the mixture into sixteen 1 1/2-inch balls.
- Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)
- Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
