Description
Delicious and crispy Arancini Rice Balls made with creamy jasmine rice, ham, peas, and cheese, perfectly breaded and fried to golden perfection. These Italian-inspired snacks are stuffed with gooey mozzarella and served warm, ideal as appetizers or party treats.
Ingredients
Scale
Rice Filling
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 1 cup ham, finely diced (about 3 ounces)
- 2 cups Jasmine rice, un-rinsed
- 1 cup Chardonnay (dry white wine)
- 5 cups hot chicken broth or stock
- 1 teaspoon salt, plus more to sprinkle on fried arancini
- 1 cup frozen peas, fully thawed
- 1/3 cup parsley, finely chopped
- 1 cup Parmesan cheese, shredded
- 4 ounces mozzarella cheese, cut into 24 (1/2-inch) cubes
Breading and Frying
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups Italian bread crumbs
- Oil for frying (vegetable, canola, or grapeseed oil)
Instructions
- Make rice filling: Heat olive oil and butter in a Dutch oven over medium-high heat. Sauté the finely diced onion until softened and golden, about 5 minutes. Add the diced ham and cook until golden and fragrant. Stir in the jasmine rice, coating the grains well with the oil and butter mixture.
- Cook risotto: Pour in the dry white wine and cook until mostly evaporated, about 3-4 minutes. Add the hot chicken broth and 1 teaspoon salt. Cover and simmer gently until the liquid is absorbed and the rice is tender, about 15-17 minutes. Stir in the thawed peas, cover again, and cook for 2 more minutes. Spread the rice mixture thinly on a baking sheet and allow it to cool completely.
- Assemble arancini: Once the rice filling is cooled, stir in the chopped parsley and shredded Parmesan cheese. With damp hands, form the rice mixture into golf ball-sized balls. Press a cube of mozzarella cheese into the center of each ball, sealing the cheese inside with the rice.
- Bread arancini: Prepare three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with Italian bread crumbs. Dredge each rice ball first in flour, tapping off excess, then dip in beaten eggs, and finally coat evenly with breadcrumbs. Place breaded balls on a tray ready for frying.
- Fry: Heat oil in a deep pot or heavy-bottomed pan to 350°F (175°C). Fry the arancini in batches to avoid overcrowding the pot. Cook until the outside is golden brown and crisp, about 3 minutes per batch. Use a slotted spoon to transfer fried balls onto paper towels to drain excess oil.
- Serve: Sprinkle the fried arancini lightly with salt while still warm. Serve immediately with marinara sauce or your favorite dipping sauce for the best experience.
Notes
- The jasmine rice is used un-rinsed to retain more starch, which helps bind the arancini better.
- Use hot chicken broth when cooking the rice to maintain the cooking temperature and ensure even cooking.
- If you prefer a vegetarian version, omit the ham and add more peas or mushrooms.
- Make sure the rice mixture is fully cooled before forming balls to prevent them falling apart.
- Maintain oil temperature around 350°F to ensure crispy exterior without overcooking the inside.
- Leftover arancini can be frozen before frying; fry directly from frozen but increase frying time by 1-2 minutes.
