These Arancini, Italian Rice Balls are so utterly delicious and irresistible! They are stuffed with prosciutto and mozzarella, rolled in breadcrumbs and then deep fried to a golden brown perfection!
Course Lunch Supper Snack
Prep Time 1hour
Cook Time 20hours
Chill time 30minutes
3L stock pot or dutch oven
Thermometer for deep frying
Ingredients to cook the rice from scratch
1cloveof garlicsliced thinly
2 ½cupslow sodium chicken stock
Ingredients to mix into the cooked rice
1large whole egglightly beaten
1large egg yolklightly beaten
Filling for the rice balls
Ingredients to roll the rice balls into
3large egg whitesbeaten with a fork
2cupsItalian bread crumbs
vegetable oil for deep frying
Cooking the rice from scratch
In a medium saucepan, heat the olive oil over medium heat.
Add the chopped onion, garlic, bay leaf and sauté for about 3 minutes or just until the onion is soft and translucent.
Stir in the rice.
Add the chicken stock and bring to a boil then lower to a simmer.
Cook the rice until tender and all the liquid has absorbed, for about 20 minutes.
Remove the bay leaf and discard it.
Once the rice is cooked, transfer to a bowl and cool completely.
When cooled stir in the grated Parmesan cheese, beaten egg and egg yolk.
Shaping and filling the balls
Divide the mixture in 12 equal portions and place the portions on a small tray. Having these portions ready will make it easier to fill the rice balls.
Keep a small bowl filled with water close by and from time to time moisten your hands for easy rolling of the rice balls. This step will greatly minimize any fuss and mess when rolling the balls. Trust me and you can thank me later!
Combine the prosciutto and mozzarella together in a small bowl.
With moistened hands, scoop up 1/4 cup of the rice mixture and cup it in one hand. Use your other hand to flatten it slightly while making an indentation. Place about a teaspoon of the mozzarella and prosciutto mixture in the middle. Close your hand, making a fist and gently roll into a ball. If needed, you can always add more rice.
Place the rice ball on a greased cookie sheet and repeat with the remaining rice and filling to form 12 rice balls.
Moisten your hands with water as often as needed for easy rolling. This will prevent the rice from sticking too much on your hands and you will be able to roll the rice balls effortlessly.
Rolling the balls in flour, beaten egg whites and bread crumbs
Roll the rice balls, one at a time, first in the flour then in the egg whites and finely in the bread crumbs while turning to coat all over and place them back on a cookie sheet.
Cover with plastic wrap and then chill for 30 minutes.
Getting ready to deep fry
In the meantime, line a cookie sheet with paper towels and place it next to your stove.
Heat the vegetable oil in a dutch oven or a deep frying pan (the oil should measure about 2 inches deep), to 350*F. Use a deep frying thermometer for accuracy. Make sure there is enough oil in the pan to ensure they cook evenly and to avoid any from bursting.
Use a wire skimmer or a large slotted spoon to gently lower the rice balls into the hot oil. Do not overcrowd them.
Fry the rice balls for about 2 minutes or until golden brown and crispy all over. You can also keep them warm in the oven preheated to 200*F while you fry up the rest.
When ready, remove with the wire skimmer or your slotted spoon and place them on the prepared cookie sheet to drain.
Repeat with the remaining rice balls.
Serve while hot alongside a crispy salad or wth your favourite tomato sauce.