Arancini Rice Balls Cheesy Fried (Print Version)
Crisp rice balls stuffed with mozzarella and Parmesan, finished golden and delicious for every occasion.
# Ingredients:
→ For the rice
01 -
2 tablespoons unsalted butter
02 -
0.5 medium yellow onion, finely chopped
03 -
1 teaspoon salt
04 -
3 cloves garlic, minced
05 -
1 cup basmati rice
06 -
2 cups chicken broth
→ For the béchamel
07 -
1 tablespoon unsalted butter
08 -
1 tablespoon all-purpose flour
09 -
1 cup whole milk
10 -
0.5 cup Parmesan cheese, freshly grated
→ Arancini assembly
11 -
0.5 cup mozzarella cheese, cut into small cubes
12 -
0.33 cup all-purpose flour
13 -
2 large eggs, beaten
14 -
0.75 cup Italian breadcrumbs
15 -
Vegetable oil, for deep frying
# Steps:
01 -
In a saucepan over medium-high heat, melt the butter. Add chopped yellow onion and salt; cook for 3 to 4 minutes until softened. Add minced garlic and sauté for 1 minute. Stir in the basmati rice and cook until the grains appear translucent. Pour in the chicken broth, bring to a boil, reduce to low heat, cover and simmer for 15 to 20 minutes. Remove from heat and let rest, covered, for 5 minutes.
02 -
In a separate saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for about 1 minute. Gradually whisk in the milk, stirring until the sauce thickens. Add Parmesan cheese and stir until smooth and creamy.
03 -
Transfer the cooked rice to a large bowl. Add the béchamel sauce and mix thoroughly until homogeneous. Spread the mixture onto a parchment-lined rimmed baking sheet and refrigerate for at least 1 hour or until well chilled and firm.
04 -
Take a handful of the chilled rice mixture, flatten it slightly, and place a mozzarella cube in the center. Enclose the cheese by wrapping the rice mixture around it, forming a firm ball to completely cover the cheese.
05 -
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each rice ball first in flour, then in egg, then in breadcrumbs to evenly coat.
06 -
Heat vegetable oil in a deep pot to 350°F (175°C). Fry the rice balls in small batches for 4 to 5 minutes until golden brown, rotating for even color. Remove and drain on paper towels.
07 -
Allow the rice balls to cool slightly before serving. Optionally sprinkle with grated Parmesan and chopped parsley. Serve warm with marinara sauce or preferred dipping sauce.
# Notes:
01 -
Chill the rice mixture thoroughly before shaping to ensure the balls hold together and fry evenly.