Description
Savor the irresistible charm of Top Ever Arancini, delightful Italian rice balls filled with gooey cheese and bursting with flavor. These golden, crispy treats are a perfect blend of creamy risotto and crunchy breadcrumbs, making them an ideal appetizer or snack for any occasion. With a hint of saffron and melty mozzarella at their core, each bite transports you to the heart of Sicily. Prepare to impress your guests or indulge in a comforting treat that’s sure to satisfy your cravings.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups low-sodium chicken broth
- 1/2 cup diced fresh mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon saffron threads
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Instructions
- In a medium saucepan, combine Arborio rice and chicken broth. Bring to a simmer over medium heat, stirring frequently. Add saffron threads and cook until the rice absorbs all the broth and becomes creamy (about 20 minutes). Remove from heat and let cool completely.
- Once cooled, fold in diced mozzarella and grated Parmesan. Season with salt and pepper.
- With wet hands, form about two tablespoons of the mixture around one cube of mozzarella into balls.
- Set up a breading station: place flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third bowl. Roll each ball first in flour, then dip in egg before coating with panko.
- Heat vegetable oil in a deep skillet over medium-high heat (around 350°F). Fry arancini in batches until golden brown (about 3-4 minutes per batch). Drain on paper towels.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 0g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg