Ingrédients pour Arancini Italian Rice Balls
- 2 cups Arborio rice
- 4 cups hot chicken or vegetable broth
- 2 tablespoons butter or margarine
- 2 large eggs (separated: 2 yolks, 2 whites)
- 1/2 cup grated Parmesan cheese
- 1/2-inch cubes fresh mozzarella cheese (as needed for filling)
- 1 1/2 cups breadcrumbs
- 2 inches vegetable oil (for frying)
- Marinara sauce (for serving)
- 3/4 to 1 cup frozen peas
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Comment préparer Arancini Italian Rice Balls
- In a large saucepan, combine 2 cups Arborio rice, 4 cups hot chicken or vegetable broth, and 2 tablespoons butter or margarine.
- Bring to a boil, stirring constantly to blend.
- Reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Stir gently halfway through.
- Remove from heat and let cool completely.
- Stir in 2 large egg yolks and ½ cup grated Parmesan cheese.
- In a separate small bowl, beat 2 large egg whites until stiff peaks form.
- Cover the rice mixture and refrigerate for at least 30 minutes to firm up. This step is crucial for easier handling.
- Once chilled, shape the rice mixture into 1 ½-inch balls.
- Make a small indentation in the center of each rice ball and insert a ½-inch cube of fresh mozzarella cheese.
- Gently seal the mozzarella inside, ensuring the rice ball remains smooth.
- Dip each arancini in the beaten egg whites, ensuring full coverage.
- Roll in 1 ½ cups of breadcrumbs, pressing gently to adhere.
- Preheat oven to 400°F (200°C).
- Heat 2 inches of vegetable oil in a large, heavy-bottomed skillet over medium-high heat.
- Carefully fry the Arancini in batches of 8, about 4-5 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
- Remove from skillet and place on a wire rack to drain excess oil.
- Transfer to a baking sheet and bake for 10 minutes to ensure the centers are heated through and the cheese is melted.
- Serve immediately with your favorite marinara sauce, incorporating ¾ cup to 1 cup of frozen peas during the last few minutes of sauce heating.
Nutrition Information (Approximate per serving)
Sodium
93 g
Sugar
21g
Fat
148g
Carbs
38g
