Arancini (Rice Balls)

For the rice

  • 1 stick of butter unsalted (1/2 Cup)

  • 1 C. Arborio rice

  • 2 C. vegetable or chicken broth

  • 1/3 C. dry white wine

  • ½ tsp. kosher salt

  • 1 egg

  • 3/4 C. parmesan cheese grated

For the fillings

  • 4 oz prosciutto

  • 1 C. of your favorite marinara sauce 

  • 1 tsp. Italian seasoning

  • 1 tsp. garlic powder

  • 8 oz. ball of mozzarella cheese cut into ½ inch pieces

For frying the rice balls

  • 1 C. Italian seasoned breadcrumbs

  • 2 eggs

  • 4 C. of vegetable oil for frying (oil needs to cover the rice balls)

For serving the rice balls

  • Serve with Marinara sauce for dipping

To make the rice, melt 2 Tbsp. of the butter in a medium pot over medium heat.  Add the rice to the pot and cook 2-3 minutes, just until slightly toasted but not browned.  Add the 1/3 C. of wine to the rice and cook until it’s absorbed.  Add the broth, ½ tsp. of kosher salt and bring the rice to a boil.  Cover, reduce the heat and simmer the rice for 2 0 -23 minutes or until done.  Add the remaining butter and the 3/4 cup of parmesan cheese and stir until the butter and cheese are melted and incorporated into the rice .  Let the rice cool down before adding the egg.  You can transfer the rice into a large bowl.  Cover with plastic wrap and place into the refrigerator.  

Season the marinara sauce with Italian seasoning, garlic powder and salt and pepper to taste. Heat through.

Place the breadcrumbs in a shallow dish. In another shallow dish, add the eggs and beat with a fork.    

Heat the vegetable oil to 350 degrees in a deep skillet or deep fryer.  

To assemble the rice balls, using a large cookie scoop place a scoopful of rice into the palm of your hand.  Make an indentation in the middle of the rice and place about a ½ teaspoon of prosciutto into the indentation, and place a piece of mozzarella cheese on top of the meat mixture and gently fold the rice over the mixture to form a ball.  Dip the rice ball into the egg mixture, then roll in the breadcrumbs. Place the balls on a cookie sheet until they are all assembled. 

When the oil is heated to 350 degrees, place 3-4 balls at a time, into the hot oil. Cook for about 4 -5 minutes, until golden brown and crispy on all sides.  Drain on paper towels and quickly sprinkle kosher salt over the arancini.  Serve warm with marinara sauce for dipping. 

Yields 8-10 rice balls

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