Loading Video...

Arancini

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 1 hr 50 min
  • Cook: 40 min
  • Yield: 16
Share This Recipe

Ingredients

Directions

  1. 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.
  2. Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside.
  3. 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.
  4. 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.)
  5. 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.
Suvir Saran

Basmati Rice

7m Easy 100%
CLASS
6m Easy 99%
CLASS
19m Easy 99%
CLASS
Nikki Scott

Dirty Rice

32m Easy 96%
CLASS
11m Intermediate 100%
CLASS
6m Easy 100%
CLASS
Andy Ricker

Jasmine Rice

8m Easy 96%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages