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If you're craving a hug in snack form, these arancini totally hit the spot. Creamy risotto gets tucked around melty mozzarella and then fried so the shell stays extra crisp. Honestly, half the time I whip up risotto just to end up making these cheesy bites.
The first time my husband saw these, he called them 'snack golf balls.' Now, he’s always asking for a 'whole bucket of arancini' any time we have folks over.
Tasty Ingredients
- Chopped fresh parsley: toss on at the end for bright color and a finish that feels fresh—just snip off all the stems first
- Canola oil for frying: works great since it won’t overpower flavors and can handle the heat—use fresh oil for the cleanest crunch
- Plain bread crumbs: these make everything crisp up beautifully—fine and dry ones are your best bet
- Fresh mozzarella: nothing beats the stretch when you bite in—the softer and fresher the better
- Kosher salt: wakes up all the flavors—it's super easy to grab and sprinkle
- Egg yolk: gives your filling extra richness and that nice yellow hue—save the white for something else
- Large egg: helps glue the risotto together when you’re rolling balls—use the freshest eggs you’ve got
- Parmigiano-Reggiano cheese: brings loads of savory depth—always go real and fresh if you can
- Chicken stock or low-sodium broth: feeds all the flavor into every grain—homemade or a low-salt one from the store works fine
- Country ham: gives each bite a smoky, meaty kick—sub prosciutto or pancetta if needed
- Arborio or Carnaroli rice: stick with these short grains for that classic creamy risotto—regular long rice will just fall apart
- Yellow onion: brings a mellow sweetness to the base—pick one with tight skin, skip anything sprouting
- Extra-virgin olive oil: adds a gentle peppery touch and softens the onions—smell first for a fruity scent
Easy Step Guide
- Serve Up:
- Spoon over more Parmigiano and sprinkle plenty of parsley to keep things fresh
- Fry Them to Crunchy Goodness:
- Get a big pan hot with two inches of canola oil at 350. Drop in your balls, just a few at a time, and fry them until they turn deep golden and crispy, one to two minutes. Move onto paper towels once they’re ready
- Bread the Balls:
- Cover each rice ball completely with breadcrumbs, then shake off the extra so they fry up perfectly light
- Shape Your Arancini:
- Scoop out about two tablespoons of your mixture. Wet your hands, roll into a ball, poke a little hole in the center, and tuck in a bit of mozzarella. Seal up the cheese inside—don't let it poke through
- Mix and Fold:
- Take your chilled risotto, stir in the grated cheese, both egg and yolk, plus a little salt until you can't see any more streaks
- Chill Out the Risotto:
- Spread the risotto in a bowl, get it cold in the fridge, and let it firm up—this makes shaping super easy
- Cook the Rice:
- Turn the heat down a notch and pour in warm broth slowly, about half a cup at a time. Stir and let each batch soak in before adding more. Keep this up around 15 minutes until the rice feels creamy but not mushy
- Toast and Sizzle:
- Stir in the rice and ham next; cook just a minute so everything looks glossy and the rice gets a see-through edge
- Start the Base:
- Begin by softening diced yellow onion in olive oil and a pinch of salt. Use medium-high heat, stir for 2 minutes until the smells come alive
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Breaking into one of these and seeing that mozzarella stretch—yeah, nothing beats the look on people’s faces when they eat them at my party. This is my guaranteed hit for any crowd.
How to Store
You’ll never beat piping hot arancini, but making them ahead works fine. Once you’ve formed and coated the balls, set on a tray, wrap in plastic, then stash in the fridge for a day or freeze up to a month. When ready, fry straight from cold (or mostly frozen if needed)—just add half a minute to the fry if frozen.
Swap Ideas
No country ham to be found? Bacon or prosciutto will do. Want it veggie? Just skip the meat. Not feeling mozzarella? Try provolone or smoked scamorza for a twist. Gluten-free? Blitz up some gluten-free bread until you’ve got fine crumbs.
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How to Serve
Pile 'em up hot and offer your favorite marinara or aioli for dipping. They’re a big hit as party nibbles with cheese, meats, and olives. Sprinkle on some fresh parsley and give a squirt of lemon for a zippy bite.
How Arancini Came to Be
Arancini go way back as Sicily’s handy street food. They started as portable bites for busy folks—rice wraps around the filling to keep it tasty and mess-free. I first tried them at a Palermo market and, honestly, I’ve been hooked ever since.
Frequently Asked Questions
- → Is there a certain rice that's best for arancini?
Go for Arborio or Carnaroli rice. They're both starchy, making it easy to roll together for these balls.
- → How can I get the outside of arancini super crunchy?
Just coat each ball in bread crumbs and fry in hot oil (about 350°F) 'til they're deep golden and crisp. That's the trick.
- → Can I use risotto I cooked before?
Definitely—cold leftover risotto works great and actually makes the shaping part a breeze.
- → Which cheese gives the best gooey center?
Grab some fresh mozzarella, maybe toss in Parmigiano-Reggiano too. They'll melt up perfectly and taste rich.
- → What's the best way to bring out the flavors when serving?
Dish them up hot, shower with extra Parmigiano and chopped parsley. Dip them in your favorite sauce for even more flavor.