Golden Crispy Arancini Balls (Printer-Friendly Version)
Crispy golden Arancini filled with creamy mozzarella and basmati rice, perfect for frying to a golden finish.
# What You'll Need:
→ Rice Preparation
01 -
2 tablespoons unsalted butter
02 -
1/2 medium yellow onion, finely chopped
03 -
1 teaspoon salt
04 -
3 cloves garlic, minced
05 -
1 cup U.S.-grown basmati rice
06 -
2 cups chicken broth
→ Béchamel Sauce
07 -
1 tablespoon unsalted butter
08 -
1 tablespoon all-purpose flour
09 -
1 cup whole milk, room temperature
10 -
1/2 cup freshly grated Parmesan cheese
→ Arancini Assembly
11 -
1/2 cup mozzarella cheese, cut into small cubes
12 -
1/3 cup all-purpose flour
13 -
2 large eggs, beaten
14 -
3/4 cup Italian-style breadcrumbs
15 -
3 to 4 cups vegetable oil for frying (approximately 2 inches deep in pot)
# Steps to Follow:
01 -
Melt butter in a medium saucepan over medium-high heat. Add onion and salt, sautéing for 3 to 4 minutes until softened. Stir in garlic and cook for an additional minute. Add basmati rice and stir until grains appear translucent. Pour in chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 to 20 minutes until liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes.
02 -
In a separate saucepan, melt butter over medium heat. Stir in flour and cook, stirring constantly, until a roux forms. Gradually whisk in milk in small increments, continuing to stir until smooth and thickened. Remove from heat and incorporate grated Parmesan cheese, stirring until fully combined.
03 -
Transfer cooked rice into a large mixing bowl. Pour béchamel sauce over the rice and mix thoroughly to combine. Spread the mixture evenly on a parchment-lined rimmed baking sheet and chill in the refrigerator for at least one hour.
04 -
Once chilled, scoop a handful of rice mixture and flatten into a disk. Place 1 to 2 mozzarella cubes in the center. Enclose the cheese by shaping the rice back into a ball, ensuring the cheese is fully encased. Use damp hands if the mixture is sticky. Place formed balls on parchment paper. Repeat to make 12 large balls.
05 -
Set up three shallow bowls with flour, beaten eggs, and breadcrumbs respectively. Roll each rice ball first in flour, shaking off excess, then dip in egg wash, and finally coat evenly with breadcrumbs. Place finished balls on a plate or baking sheet and refrigerate while heating oil.
06 -
Heat vegetable oil in a medium saucepan to 350°F (175°C), maintaining about 2 inches depth. Fry arancini in batches of 3 to 4, turning occasionally for even browning, approximately 4 to 5 minutes until golden and crispy. Use a slotted spoon to transfer to paper towels to drain excess oil.
07 -
Allow arancini to cool slightly. Optionally sprinkle with additional freshly grated Parmesan and chopped parsley. Serve warm with marinara sauce or preferred dipping accompaniment.
# Additional Tips:
01 -
Chilling the rice mixture before shaping improves handling and helps arancini maintain their form during frying.