Arancini | How to make Arancini

By Sanjula Thangkhiew  |  6th Jul 2015  |  
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  • Arancini, How to make Arancini
  • Prep Time

    0

    mins
  • Cook Time

    1

    3 / 4Hours
  • Serves

    8

    People

58

0





About Arancini

These Italian fried stuffed rice balls are delicious snacks.

Arancini is a delicious dish which is liked by people of all age groups. Arancini by Sanjula Thangkhiew has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 8 people. You can find Arancini at many restaurants and you can also prepare this at home. This authentic and mouthwatering Arancini takes few minutes for the preparation and 115 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Arancini is a good option for you. The flavour of Arancini is tempting and you will enjoy each bite of this. Try this Arancini on weekends and impress your family and friends. You can comment and rate the Arancini recipe on the page below.

Arancini

Ingredients to make Arancini

  • 3 cups Chicken Broth
  • 1 cup Arborio Rice (Italian Rice)
  • 1/2 cup Mozzarella Cheese grated
  • 1/2 cup Fontina Cheese grated
  • 1/2 cup Parmesan Cheese grated
  • 1 1/2 cup Breadcrumbs
  • 2 Eggs
  • 2 tbsp Pine nuts toasted
  • 2 tbsp Fresh Parsley chopped
  • Vegetable oil

How to make Arancini

  1. In a saucepan, bring the broth and 1/4 teaspoon salt to a boil .
  2. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes.
  3. Spread on a parchment-lined baking sheet and let cool completely.
  4. Combine the pine nuts, mozzarella, fontina and parsley in a bowl and set aside.
  5. Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs.
  6. Shape the mixture into sixteen 1 1/2-inch balls.
  7. Put the remaining breadcrumbs in a shallow bowl.
  8. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclos.
  9. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Refrigerate, for 1 hour or overnight.
  10. Heat vegetable oil in a large saucepan over medium heat . Fry the rice balls, turning, until golden brown on all sides.
  11. Remove with a slotted spoon and drain on paper towels.
  12. Repeat method for next batch.
  13. Season with salt and serve.

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