Arancini are a tradition in the South of Italy. They are risotto balls filled with cheese and/or meat, coated with breadcrumbs and fried.
A bit more complicated than my Rice Balls, in Italy they are often served at buffets or dinner parties.
You can use leftover risotto, or you can follow this recipe.
First boil the rice with vegetarian, beef or chicken stock, depending on your needs and recipe.
Then mix the rice with 100 gr of peas, 2 eggs, 50 gr of parmesan cheese and if you want 200 ml of tomato sauce
This post is sponsored by Riso Gallo
If you don't have a deep fryer, I would suggest 
. It was recommended on a cooking course at Rick Stein’s in Padstow, and it is on my wish list. (affiliate link)
You can find out more about it and more fried recipe here: Deep Fryer
For homemade stock see recipe: Homemade Stocks
For instructions on recipes template see post: Food Madness: Digital & Apps
For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions
Rice Arancini Recipe Gluten Free and Vegetarian
Ingredients
For the Rice
- 30 gr butter
- 1 onion diced
- 500 gr Carnaroli Rice Riso Gallo
- 1.2 lt homemade stock (chicken or vegetable stock)
- 40 gr parmesan cheese grated
For the Filling
- 200 gr peas
- 100 gr mozzarella cucina cut in cubes
- 150 gr shredded Ham optional
- 200 gr tomatoes Sauce optional
- 2 eggs
For the Coating
- 2 eggs
- 1.5 cup breadcrumbs
- 1.5 cup sesame seeds
- 1.5 cup grated almonds
- 7 rice cakes Riso Gallo gluten free rice cakes
Instructions
- Stir fry the onion with 30 gr of butter at a very low heat, the onion should not burn.
- Once the onion becomes translucent, add the rice and increase the heat. The rice has to toast in the butter so that the grains are sealed.
- Proceed to cook as a risotto. The rice should be continually stirred and stock added regularly 1 or 2 ladles at a time. Cook for 15 minutes.
- An easier option to consider is adding all the stock at once, and boil the rice for 15 minutes until the stock is completely absorbed. Keep it covered and add hot water if necessary.
- Once cooked, let it cool down at room temperature.
Preparing the Arancini
- Then mix the rice with 100 gr of peas, 2 eggs, 50 gr of parmesan cheese and if you wish 200 ml of tomato sauce.
- Roll the rice into balls to fit into the palm of your hand.
- Place a piece of mozzarella cheese inside, and ham if you are not making the vegetarian version.
Coating the Arancini
- Beat 2 eggs and season with salt and pepper
- Grate the almond in a blender
- Grate the rice cakes in a blender
- Pour the 4 different coatings onto 4 different plates
- Divide the balls into 4 groups, one for each type of coating.
- First roll the balls into the beaten eggs, then in one of the coatings.
- Once all the balls have been coated with one of the four coatings (almond, breadcrumbs, rice cakes or sesame seeds), fry them.
- Eat them warm or warm them up in the oven just before your party.
Notes
Fat 25 gr per serving
Carbohydrates 62 gr per serving
Cholesterol 92 mg
Proteins 18 gr per serving
Sugar 2 gr per serving
Sodium 456 mg per serving
*Assuming 70% increase in calories for fried food
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
I have heard so many great things about this, but never tried it myself. Maybe I should this weekend!
It is not difficult, try it
These look yummy! I have always wanted to make them but never tried – your recipe makes it seem simpler than I thought it would be!
yes, it is not complicated
I’ve seen these before but never tried making my own. These look do-able. Thanks for the recipe
you are welcome
These look amazing!! YUM!
thank you
Arancini are one of my favorites treats when they’re available at Italian restaurants, and I totally agree about Riso Gallo – I see it all the time at my Carrefour, and they do have a good range of products.
Yes, I love my Carrefour