Arancini Italian Rice Balls Recipe

Ingredients for Arancini Italian Rice Balls

• 2 large eggs
• 2 cups cooked Arborio rice
• Butter
• 1/2 cup grated Parmesan cheese
• Garlic
• Fresh Parsley
• Seasoning Salt
• Ground Black Pepper
• Mozzarella Cheese
• Vegetable oil for frying
• 1 cup all-purpose flour
• Fine Dry Breadcrumb

How to Make Arancini Italian Rice Balls

1. In a medium bowl, lightly beat 2 large eggs.
2. Stir in 2 cups cooked Arborio rice, 2 tablespoons melted butter, 1/2 cup grated Parmesan cheese, 2 cloves minced garlic, 1/4 cup chopped fresh parsley, 1 teaspoon seasoned salt, and 1/2 teaspoon black pepper.
3. Cover the rice mixture and refrigerate for at least 30 minutes to allow it to firm up.
4. Roll the chilled rice mixture into 1 1/2-inch balls.
5. Gently press a 1/2-inch cube of mozzarella cheese into the center of each rice ball, then carefully reshape the rice ball around the cheese.
6. Place 1 cup all-purpose flour in a shallow bowl.
7. Whisk 2 large eggs in a second shallow bowl.
8. Place 2 cups breadcrumbs in a third shallow bowl.
9. Dip each rice ball into the flour, shaking off any excess. Then, dip into the egg, allowing excess to drip off, and finally coat thoroughly in the breadcrumbs.
10. Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 375°F (190°C). Carefully add the rice balls in batches, ensuring not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and crispy.
11. Remove the arancini with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
12. Serve immediately with your favorite marinara sauce.