Italian Arancini Balls

Introducing a classic Italian delicacy with a modern twist: Italian Arancini Balls. These delightful treats are perfect for any occasion, whether as a savory snack or an impressive appetizer. Made with creamy Arborio rice, savory bouillon cubes, aromatic onions, and garlic, these arancini balls are bursting with flavor from start to finish. The addition of rich Parmigiano Reggiano cheese and luxurious mozzarella creates a gooey center that is simply irresistible.

But the magic doesn’t stop there—these arancini balls are taken to the next level with the addition of porcini mushrooms, adding a depth of earthy flavor that elevates the dish to new heights. And if mushrooms aren’t your thing, feel free to switch them out for peas or ragu for a different twist.

Coated in a crispy breadcrumb crust and fried to golden perfection, these arancini balls are a feast for the senses. Whether served as a standalone appetizer or alongside your favorite sauce, these Italian delights are sure to impress even the most discerning palates. So roll up your sleeves, gather your ingredients, and get ready to embark on a culinary journey to Italy with these mouthwatering Italian Arancini Balls. Buon appetito!

Italian Arancini Balls

Ingredients:

3 cups of Arborio rice

6 cups of water

3 bouillon cubes (beef or vegetable)

1 large onion

3-4 cloves of garlic

1 mozzarella ball

100g of porcini mushrooms (replace with peas or ragu)

1 cup of white wine

1 cup of Parmigiano Reggiano cheese grated

Coating:

3 eggs

1 cup of bread crumbs

1 cup of flour

Ground pepper

Instructions:

Preheat 4 tablespoons of oil in a skillet on med-high, place diced onions and cook until translucent

Squeeze 2-3 cloves of garlic and mix with onion

Place 3 bouillon cubes in pot and boil on med-high

Rinse porcini mushrooms with cold water and cut into small pieces

Cook porcini on medium low in a separate skillet with 2 tablespoons of olive oil.

Take 3 cups of Arborio rice and mix in a skillet with onion and garlic on med-high for approx. 2 minutes mixing well.

Pour 1 cup of white wine in your rice mixture until it evaporates. Reduce heat to medium.

Add squeezed garlic to mushrooms and olive oil as needed to prevent burning along with white wine.

Pour 4 ladle spoons of broth with your rice and reduce to low heat while mixing. Keep adding your broth until evaporated for approx. 25 mins. Taste and cover until the texture is soft. Add broth until finished. Broth has to be on med-high all the time (it has to be warm).

Add 2 ladle spoons of broth to your mushroom mixture.

Turn the heat off of the rice mixture and add 1 cup of Parmigiano Reggiano to the rice along with 50g of butter (small piece).

Place cooked rice on a tray and place in the fridge for 1-3 hours.

How to roll and fry Arancini:

Beat 3 eggs in a bowl and add black pepper.

Cut mozzarella ball into small cubes.

Remove the tray of rice from the fridge. Take a spoonful and roll in your hand and using your thumb, make an indent to the center, take 1 cube of mozzarella and fill it with rice.

Roll your arancini in flour followed by egg and transfer to a tray of covering completely with breadcrumbs.

Repeat the process and switch using porcini mushrooms.

Pre heat deep frying pan with 6 cups of oil.

Gently place your arancini balls in the hot oil leaving space in between and gently move them for approx 4-6 minutes.

Transfer once golden brown into a tray with a paper towel to remove any excess oil.

Serve while hot with your favorite sauce or simply on their own.

Notes:

Rice Selection: Arborio rice is essential for arancini, as it has a high starch content that helps the balls stick together and achieve a creamy texture when cooked.

Broth Flavor: The choice of bouillon cubes (beef or vegetable) will determine the flavor profile of the arancini. Select cubes that complement the other ingredients and enhance the overall taste of the dish.

Mushroom Substitute: If porcini mushrooms are not available or preferred, you can replace them with peas or a ragu filling for variety. Ensure that the substitute ingredients are cooked and seasoned before incorporating them into the rice mixture.

Rice Cooling: Allowing the cooked rice mixture to chill in the fridge for 1-3 hours helps it firm up, making it easier to shape into balls. This step also allows the flavors to meld together, enhancing the overall taste of the arancini.

Egg Coating: Be sure to thoroughly coat the arancini balls in the beaten eggs before rolling them in the breadcrumbs. This creates a protective barrier that helps the breadcrumbs adhere to the balls and gives them a crispy exterior when fried.

Oil Temperature: Maintain a consistent oil temperature of 350-375°F (175-190°C) while frying the arancini. This ensures that the balls cook evenly and develop a golden-brown crust without absorbing excess oil.

Frying Time: Fry the arancini balls for approximately 4-6 minutes, or until they are uniformly golden brown and crispy on the outside. Avoid overcrowding the frying pan to allow for proper circulation of the oil and even cooking.

Draining Excess Oil: After frying, transfer the arancini balls to a tray lined with paper towels to drain any excess oil. This helps remove excess grease and keeps the balls from becoming greasy.

Serving Suggestions: Serve the arancini balls hot with your favorite sauce for dipping or as a standalone appetizer. Marinara sauce, pesto, or aioli are popular accompaniments that complement the flavors of the arancini.

Make-Ahead Option: You can prepare the arancini balls ahead of time and fry them just before serving. Store the uncooked balls in the refrigerator for up to 24 hours or freeze them for longer storage. Allow frozen arancini balls to thaw in the refrigerator before frying.

Nutrition Information:

Frequently Asked Questions:

What is Arborio rice, and can I use other types of rice for arancini?

Arborio rice is a short-grain rice variety commonly used in Italian cuisine, especially for dishes like risotto and arancini.

While other rice varieties may work, Arborio rice’s high starch content gives arancini their characteristic creamy texture.

Can I make arancini ahead of time and reheat them later?

Yes, you can make arancini ahead of time and reheat them in the oven or air fryer to crisp them up again before serving.

However, freshly fried arancini typically have the best texture and flavor.

Can I freeze arancini before frying them?

Yes, you can freeze uncooked arancini balls before frying them.

Arrange them on a baking sheet in a single layer and freeze until firm, then transfer them to a freezer bag or container.

When ready to fry, thaw them in the refrigerator overnight before coating and frying.

Can I use store-bought marinara sauce for dipping?

Absolutely! Store-bought marinara sauce is a convenient option for dipping arancini balls.

You can also serve them with other sauces like pesto, aioli, or arrabbiata sauce for variety.

What’s the purpose of the white wine in the recipe?

The white wine adds flavor to the rice mixture and helps deglaze the pan, releasing any flavorful bits stuck to the bottom.

It also adds acidity, which balances the richness of the other ingredients.

Can I use dried mushrooms instead of fresh porcini mushrooms?

Yes, you can use dried mushrooms, but rehydrate them first by soaking them in hot water until softened.

Drain them well before using in the recipe.

How do I know when the arancini balls are fully cooked?

The arancini balls are fully cooked when they are golden brown and crispy on the outside.

If you’re unsure, you can test one by cutting it open to ensure the filling is heated through.

Can I bake the arancini balls instead of frying them?

While traditional arancini are deep-fried for a crispy exterior, you can bake them in the oven for a lighter alternative.

Place them on a baking sheet lined with parchment paper and bake at 375°F (190°C) for about 20-25 minutes, turning halfway through, until golden brown and heated through.

Can I make vegetarian or vegan arancini?

Yes, you can make vegetarian arancini by omitting the beef bouillon cubes and using vegetable bouillon instead.

For vegan arancini, you can use vegan cheese and omit the eggs or use a vegan egg substitute for the coating.

How long can I store leftover arancini, and how should I reheat them?

Leftover arancini can be stored in an airtight container in the refrigerator for up to 3-4 days.

To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.