Arancini Rice Balls are a classic Italian dish that transforms traditional rice into a crunchy treat everyone will love! The interior is fluffy and stuffed full of melty cheese, and the exterior is crunchy and fried to a delightful golden brown! Filled with bright green peas, meaty ham, and sharp parmesan, and infused with savory flavor, Arancini Rice Balls are loaded with joy. These crunchy treats will get the party going without delay!
IngredientsFor the rice balls: • 2 tablespoons olive oil • 2 tablespoons unsalted butter • 1 medium onion, finely diced • 1 cup ham, finely diced • 2 cups jasmine rice, un-rinsed • 1 cup dry white wine • 5 cups vegetable broth or stock, hot • 1/3 cup parsley, finely chopped • 1 teaspoon salt, plus more to sprinkle on the fried arancini • 1 cup frozen peas, fully thawed • 1 cup parmesan cheese, shredded • 4 ounces mozzarella cheese, cut into 24 1/2-inch cubes For the breading: • 1 cup all-purpose flour • 3 large eggs, beaten with a fork • 1 1/2 cups Italian bread crumbs • oil, neutral-flavored, for frying
In a dutch oven or heavy-bottomed pot with a tight lid over medium-high heat, add the olive oil and the butter.
Once hot, stir in the onion and sauté until soft and golden, about 4-5 minutes.
Add the ham and cook until golden, about 2 minutes.
Add the rice and stir to coat.
Pour in the white wine and cook until mostly evaporated, for about 2 minutes.
Add in the hot vegetable broth and salt.
Cover and simmer until the liquid has been almost completely absorbed by the rice, about 15-17 minutes.
Stir in the peas.
Cover and cook until the rice is soft and has completely absorbed the liquid, about 2 minutes.
Spread the rice onto a large rimmed baking dish and allow it to cool to room temperature.
Once the rice has cooled, stir in the parsley and parmesan.
Wet your hands and form the rice into balls, using an ice cream scoop for scale.
Stuff each rice ball with a cube of mozzarella, then tighten the ball to completely enclose it.
In a shallow bowl, add the flour.
In a second shallow bowl, add the beaten eggs.
In a third shallow bowl, add the breadcrumbs.
Dredge each rice ball in the flour, shaking off any excess.
Dip each flour-coated ball in the egg, allowing the excess egg mixture to drip off.
Roll the egg-coated balls in the bread crumbs until evenly coated.
In a deep pot over medium heat, add 1-inch of the neutral-flavored oil.
Once the oil reaches 350 degrees F, add the breaded rice balls in batches to avoid crowding. Cook until all sides of the balls are golden brown, about 3 minutes total per batch.
Transfer the cooked balls to paper towels and sprinkle them immediately with salt.
Repeat until all the balls are fried.