Best 7 Easy Arancini Recipes

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Arancini are delightful Italian rice balls filled with a variety of ingredients, typically including cheese, meat, and vegetables. They are a popular appetizer or main course and can be found in many Italian restaurants and homes. This article will provide you with the best recipe for easy arancini that you can make in the comfort of your own kitchen. Whether you are a novice cook or an experienced chef, this recipe will guide you through the process of making delicious and authentic arancini that will impress your family and friends.

Let's cook with our recipes!

ARANCINI



Arancini image

An Italian rice ball made with white wine risotto, and a gooey mozzarella center. Fantastic for lunch or dinner - can be frozen.

Provided by DEBMCD

Categories     Side Dish     Rice Side Dish Recipes

Time 55m

Yield 18

Number Of Ingredients 17

1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, crushed
1 cup uncooked Arborio rice
½ cup dry white wine
2 ½ cups boiling chicken stock
½ cup frozen green peas
2 ounces finely chopped ham
salt and pepper to taste
½ cup finely grated Parmesan cheese
1 egg, beaten
1 egg
1 tablespoon milk
4 ounces mozzarella cheese, cut into 3/4 inch cubes
½ cup all-purpose flour
1 cup dry bread crumbs
1 cup vegetable oil for deep frying

Steps:

  • Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
  • When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
  • Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
  • Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.

Nutrition Facts : Calories 252.2 calories, Carbohydrate 18.8 g, Cholesterol 29.1 mg, Fat 16.4 g, Fiber 0.8 g, Protein 6.3 g, SaturatedFat 3.3 g, Sodium 274 mg, Sugar 1.2 g

EASY ARANCINI



Easy Arancini image

Provided by Gordon Ramsay

Categories     Cheese     Mushroom     Rice     Appetizer     Fry     Vegetarian     Oscars     New Year's Eve     Mozzarella     Deep-Fry     Breadcrumbs     Sugar Conscious     Kidney Friendly     Pescatarian     Tree Nut Free     Soy Free     Kosher

Yield Makes 18 arancini

Number Of Ingredients 15

1 ounce mixed dried wild mushrooms
Butter
Flavorless oil, such as peanut
1 small onion or large shallot, peeled and finely diced
1 garlic clove, peeled and crushed
1 1/3 cups risotto rice
1/2 cup dry white wine
2 cups vegetable or chicken stock
1 ounce Parmesan cheese, grated
Sea salt and freshly ground black pepper
9 mini mozzarella cheese balls or 1/2 large ball
2 eggs, beaten
About 3/4 cup all-purpose flour
1 cup panko breadcrumbs or regular breadcrumbs
Lemon wedges, to serve (optional)

Steps:

  • 1. Soak the mushrooms in 1 cup hot water for 20 minutes.
  • 2. Heat a heavy-based, high-sided frying pan or saucepan over medium heat. Add a generous chunk of butter and a glug of oil and sauté the onion and garlic for about 5 minutes until soft but not colored.
  • 3. Add the rice and stir vigorously around the pan for a couple of minutes until the grains start to turn slightly translucent at the edges. Deglaze the pan by pouring in the wine and scraping up the bits at the bottom. Bring to a boil, then lower the heat and simmer for a minute or two to burn off the alcohol.
  • 4. Meanwhile, heat the stock and add the soaking liquor from the mushrooms. Add a ladleful of the hot stock mixture to the rice and stir over medium heat until absorbed, then add another ladleful. Repeat until all the stock is used up or the rice is tender but still al dente. Make sure to stir regularly to create a creamy risotto. (This should take about 20 minutes.)
  • 5. Chop the rehydrated mushrooms into small pieces and gently stir into the cooked risotto. Add a chunk of butter and the Parmesan, then stir to mix well. Taste and adjust the seasoning if necessary, then leave the risotto to cool (it will do this more quickly if you spread it onto a baking sheet).
  • 6. If using mini mozzarella balls, halve them; if using part of a large ball, cut it into 3/4-inch cubes.
  • 7. Lay out 3 plates or shallow bowls. Put the beaten eggs in one, the flour (seasoned with a pinch of salt and pepper) in another, and the breadcrumbs in the final one.
  • 8. Once the risotto is cooled (it doesn't matter if it is still a little warm, as long as it has stiffened up a bit and is cool enough to handle), roll it into balls the size of golf balls. Push a piece of mozzarella into the middle of each ball, making sure that the cheese is completely enclosed. Leave to set in the fridge for at least 30 minutes or overnight.
  • 9. Heat a deep-fat fryer to 340°F or fill a large saucepan one-third full of flavorless oil and heat until a cube of bread dropped into the hot oil sizzles and turns golden brown in 30 seconds.
  • 10. Dip a rice ball into the flour, shake off any excess, then dip into the egg, allowing any excess to drip off. Finish by coating completely in the breadcrumbs. Repeat with the remaining balls.
  • 11. Deep-fry the balls in batches for 2-3 minutes until golden brown all over. Remove with a slotted spoon and drain on paper towels. Serve immediately while the middles are still melting. Drizzle with lemon juice, if using.

ARANCINI



Arancini image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h30m

Yield 16

Number Of Ingredients 11

3 cups low-sodium chicken broth
Kosher salt
1 cup arborio rice
2 tablespoons pine nuts, toasted
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup shredded fontina cheese (2 ounces)
2 tablespoons chopped fresh parsley
2 large eggs
1/2 cup grated parmesan cheese
1 1/2 cups breadcrumbs
Vegetable oil, for frying

Steps:

  • Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.
  • Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside.
  • Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs. Shape the mixture into sixteen 1 1/2-inch balls.
  • Put the remaining breadcrumbs in a shallow bowl. 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 enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)
  • Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.

ARANCINI DI RISO



Arancini di Riso image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield about 20 servings

Number Of Ingredients 19

Vegetable oil, for deep-frying
2 large eggs, beaten to blend
2 cups Risotto with Mushrooms and Peas, recipe follows, cooled
1/2 cup grated Parmesan
1 1/2 cups dried Italian-style bread crumbs
2 ounces mozzarella, cut into 1/2-inch cubes
Salt
8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Steps:

  • Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
  • Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
  • Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
  • Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
  • Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

AIR FRYER ARANCINI



Air Fryer Arancini image

These fried rice balls are full of flavor and are a wonderful appetizer. Pair with any dipping sauce such as pesto, marinara, or use a meat sauce for a hearty meal. The highlands Italian cheese sprinkle is from the Savory Spice Shop®, but is optional.

Provided by thedailygourmet

Categories     Appetizers and Snacks     Antipasto Recipes

Time 50m

Yield 5

Number Of Ingredients 13

3 eggs, divided
2 ½ cups cooked rice
⅔ cup grated Parmesan cheese
⅓ cup butter, melted
1/2 teaspoon Highlands Italian cheese sprinkle (optional)
½ teaspoon salt
¼ teaspoon ground black pepper
2 ounces fresh mozzarella cheese, cubed
1 cup panko bread crumbs
½ teaspoon Italian seasoning
1 pinch salt
1 pinch ground black pepper
nonstick cooking spray

Steps:

  • Beat 2 eggs lightly in a large bowl. Stir in rice, Parmesan cheese, butter, cheese sprinkle, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix to combine. Cover and refrigerate mixture for 20 minutes.
  • Preheat an air fryer to 370 degrees F (187 degrees C) according to manual's instructions.
  • Roll mixture into 1 1/2-inch balls. Press a mozzarella cube into the center of each ball and reshape.
  • Combine panko breadcrumbs, Italian seasoning, salt, and pepper in a shallow dish. Beat remaining egg lightly in a second bowl. Dip each rice ball first into egg, then roll in panko mixture. Place rice balls in air fryer basket and spray with cooking spray.
  • Cook in the preheated air fryer for 6 minutes. Increase temperature to 400 degrees F (200 degrees C) and air fry for 3 more minutes.

Nutrition Facts : Calories 385.4 calories, Carbohydrate 38.5 g, Cholesterol 160.8 mg, Fat 21.1 g, Fiber 0.5 g, Protein 15.2 g, SaturatedFat 12 g, Sodium 732.6 mg, Sugar 0.5 g

ARANCINI



Arancini image

There's no way around it: To make arancini, you have to make risotto, although you could also use any kind of leftover risotto, as long as the mixture isn't loose from excess liquid. This recipe employs a simple base of Parmesan risotto that is chilled, rolled, breaded and fried, but the classic version starts with saffron risotto, which explains the Italian name arancine, or little oranges, named for their shape and hue. Simmering risotto and frying the arancini are simple tasks, but the step in between is crucial: Do not skimp on chilling your risotto. If it is not properly chilled, it will fall apart in the hot oil instead of forming crisp, glistening, orbs filled with molten cheese. Serve these arancini with warmed tomato sauce or even pesto, and crown them with a flurry of gremolata or plain lemon zest for brightness.

Provided by Alexa Weibel

Categories     dinner, finger foods, grains and rice, appetizer, side dish

Time 1h15m

Yield About 2 dozen

Number Of Ingredients 18

1/4 cup unsalted butter (1/2 stick)
1/2 medium white or yellow onion, minced (about 3/4 cup)
2 garlic cloves, minced
3/4 teaspoon dried Italian seasoning or dried parsley
Kosher salt and black pepper
1 cup arborio rice (about 7 ounces)
1/3 cup white wine or white vermouth
2 cups chicken stock, warmed
1 cup freshly grated Parmesan, plus more for garnish
3 tablespoons finely chopped fresh parsley leaves, plus more for garnish
4 ounces whole-milk or part-skim mozzarella, cut into 24 (1/2-inch) cubes
1/3 cup all-purpose flour
2 eggs
1 cup panko or bread crumbs
2 teaspoons Italian seasoning or dried parsley (optional)
Kosher salt and black pepper
1 1/2 quarts canola or vegetable oil
1 cup arrabiata sauce or other tomato sauce (fresh or store-bought), warmed

Steps:

  • Prepare the risotto: In a medium saucepan, melt 2 tablespoons butter over medium. Add onion, garlic and Italian seasoning. Season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in rice until coated, about 1 minute, then add wine. Cook, stirring frequently, until absorbed, about 1 minute.
  • Stir in 1/2 cup stock. Cook, stirring frequently, until stock is almost absorbed, about 4 minutes. Repeat with remaining stock, adding 1/2 cup at a time and stirring until absorbed before adding the next cup, about 15 minutes.
  • Once all the stock has been absorbed - the rice should be tender but still slightly toothsome and the risotto creamy - stir in the Parmesan, the remaining 2 tablespoons butter and parsley. Season to taste with salt and pepper. Transfer to a parchment-lined baking sheet, spread out in an even layer and let cool, at least 20 minutes. Cover tightly in plastic wrap (or transfer to a lidded container) and refrigerate until thoroughly chilled, at least 1 hour or up to 2 or 3 days.
  • Once the risotto is chilled, slice it into about 24 even portions. Working with one at a time, gently roll each into a ball, then press between your palms to flatten slightly. Press one cube of mozzarella into the center and shape the risotto up and over it, sealing the cheese in the center. Roll the ball in your palms until round. Repeat with remaining risotto balls. (If you're not planning to fry them right away, arrange them on a small baking sheet in a single layer, cover and refrigerate until cooking, up to 2 or 3 days in advance. If the risotto mixture isn't cold, it can fall apart in the hot oil.)
  • In a medium saucepan, heat the oil over medium. (If you have a candy thermometer, now is a good time to use it: Heat the oil to about 350 degrees.)
  • Prepare the breading: Add the flour to a shallow bowl, then add the eggs to another shallow bowl and beat the eggs to combine. In a third bowl, combine the panko and Italian seasoning, if using, with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine.
  • Working with one arancini, roll it first in the flour, shaking off any excess, then in the egg, then in the panko, taking care to coat it on all sides with each roll. Transfer to a clean baking sheet. Repeat with the remaining arancini.
  • Fry the arancini in batches, leaving at least one inch between each ball, until golden and crisp on the outside, about 5 minutes. (By the time the crust crisps, the cheese filling will melt.) Transfer to a paper-towel-lined baking sheet and repeat with remaining arancini. (If the crust is cooking to quickly, you can turn off the heat momentarily and continue to cook in the oil, which will maintain residual heat. Turn the stove back on if needed.)
  • Spoon warmed tomato sauce onto small plates or into bowls and top with warm arancini, or set sauce in a bowl for dipping and arrange arancini on a serving platter. Sprinkle arancini with finely grated Parmesan and more parsley, if desired.

ARANCINI DI RISO



Arancini di Riso image

In Italy, arancini balls are often served as a side dish, like bread. Our arancini recipe features a ground beef and green pea filling. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 11 servings.

Number Of Ingredients 13

2 cups uncooked arborio rice
1 egg yolk
1/2 cup grated Parmesan cheese
1/4 cup butter, melted
1/3 pound ground beef
1 medium onion, chopped
1/2 cup Italian tomato sauce
1/2 cup frozen peas, thawed
1/4 teaspoon salt
1/4 teaspoon pepper
2 egg whites
1-1/2 cups seasoned bread crumbs
Oil for deep-fat frying

Steps:

  • Cook rice according to package directions. Cool slightly. Stir in the egg yolk, cheese and butter. Cover and refrigerate until cooled., Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, peas, salt and pepper., Shape rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball. , Place egg whites and bread crumbs in separate shallow bowls. Dip rice balls in egg whites, then roll in bread crumbs. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry rice balls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 346 calories, Fat 18g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 342mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

Tips:

  • Use day-old rice. This will help the arancini hold their shape better.
  • Make sure the rice is completely cool before you start making the arancini.
  • Wet your hands with water to prevent the rice from sticking to them.
  • Don't overfill the arancini with filling. This will make them difficult to fry.
  • Fry the arancini in hot oil until they are golden brown and crispy.
  • Serve the arancini hot with your favorite sauce.

Conclusion:

Arancini are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be customized to your liking. So next time you're looking for a new recipe to try, give arancini a try!

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