Deep-fried rice balls filled with your favorites:capers, pesto, aubergine, meat sauce, mozzarella, ham and butter.
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Ingredients
1lbarborio riceused for risotto
4ozfresh mozzarellagrated
4ozhamchopped
1tablespoonbutterchopped
1/4cupParmesan cheesegrated
2eggs
1 1/2cupsbreadcrumbs
1cupall-purpose flour
Salt and pepper to taste
2cupsmarinara sauce
Olive oil
Vegetable oil for frying
Instructions
Cook the Rice
Boil the Rice: Cook the rice in salted water until soft. Drain well.
Mix with Cheese: Add grated Parmesan cheese, butter, and some freshly ground black pepper to the rice. Mix well and let it cool.
Prepare the Ingredients
Set Up Stations: Prepare breadcrumbs on a plate or serving tray, beat the eggs in a bowl, and place the flour on another plate.
Prepare Filling: For this recipe, fill the arancini with a ham and butter mixture.
Form the Arancini
Shape the Balls: Take a spoonful of cooled rice and spread it in your hand. Add the filling in the middle and close the rice over the filling to form a ball.
Coat the Balls: Roll each ball in flour, then in the egg, and finally in the breadcrumbs.
Repeat: Continue until all rice is used. You should get 12-15 lemon-sized balls.
Fry the Arancini
Heat Oil: Heat vegetable oil in a deep pan. Ensure the oil level is at least halfway up the balls for even frying.
Fry: Fry the balls until golden brown, turning once for even color. Place on absorbent paper to remove excess oil.
Serve
Warm the Sauce: Heat the marinara sauce.
Plate: Spoon sauce onto serving plates, place 3-4 arancini per plate, and serve immediately.