Description
Arancini are crispy, golden-fried rice balls stuffed with gooey cheese and savory fillings. These Italian treats are perfect as an appetizer or a snack, with a rich risotto base, a burst of creamy Gruyère in the center, and a crunchy breadcrumb coating. Serve with marinara sauce for an extra burst of flavor!
Ingredients
Scale
- 2 tablespoons olive oil, divided
- ½ cup shallots, finely minced
- 2 cloves garlic, minced
- ½ cup cremini mushrooms, finely minced
- ¼ cup carrots, finely minced
- 1 ½ cups dry Arborio rice
- ½ cup dry white wine
- 3 cups vegetable broth
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- 3 tablespoons unsalted butter
- 1 cup Gruyère cheese, cut into small ½-inch cubes, chilled
- ½ cup all-purpose flour
- 3 eggs, beaten
- 1 cup Italian-style breadcrumbs
- Vegetable oil, for frying
- Fresh chopped parsley, for garnish
- Marinara sauce, for dipping
Instructions
- In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced shallots, garlic, mushrooms, and carrots, and cook for 5-7 minutes until softened.
- Stir in the Arborio rice and cook for another 2-3 minutes until the rice is lightly toasted.
- Pour in the white wine and cook, stirring frequently, until it is almost fully absorbed by the rice.
- Gradually add the vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue cooking until the rice is tender and creamy, about 18-20 minutes.
- Remove the rice from heat and stir in the grated Parmesan cheese, butter, salt, and pepper. Let the risotto cool to room temperature.
- Once cooled, form the risotto into small balls, about 1 ½ inches in diameter, pressing a piece of chilled Gruyère cheese into the center of each ball. Seal the rice around the cheese to enclose it.
- Set up a breading station by placing the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third.
- Roll each rice ball first in the flour, then dip it in the egg, and finally coat it in the breadcrumbs.
- In a large, deep skillet, heat vegetable oil over medium-high heat. Once the oil is hot, fry the arancini in batches for about 3-4 minutes, or until golden brown and crispy on all sides.
- Remove the arancini from the oil and drain on paper towels.
- Garnish with fresh chopped parsley and serve with marinara sauce for dipping.
Notes
- Be sure to chill the Gruyère cheese before using it to ensure it doesn’t melt too quickly during frying.
- You can prepare the risotto the day before and refrigerate it to make assembling the arancini faster.
- If you don’t have vegetable broth, chicken broth can be used as a substitute.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian