Click for Cookbook LOGIN
"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Arancini Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Arancini is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Rice Ingredients:
2 cups uncooked Arborio rice
1 quart chicken stock or bouillon
3 tablespoons softened butter
1 cup finely grated parmesan cheese

Filling Ingredients:
2 to 3 meatballs – chopped into small pieces
Mozzarella cheese but into small pieces
1/3 cup frozen peas

Frying Ingredients:
4 egg whites, slightly beaten
2 cups seasoned bread crumbs
Enough extra virgin olive oil to cover the pan 2 inches deep
Directions:
Directions:
For Rice:

Combine rice, chicken stock and butter in large pan. When chicken stock begins to boil, turn heat down low; stir rice once, then cover pan tightly and simmer until all liquid is absorbed, about 15 minutes. Rice should be soft and slightly sticky so that it will hold together.

Set aside rice to cool. Add egg yolks and parmesan cheese to cooled rice; stir well. Refrigerate while making the other parts of the recipe.

To Fry:

Add enough extra virgin olive oil to a pan with high sides so that it is about two inches deep, then turn to medium-high heat. While extra virgin olive oil is heating, shape rice mixture into round balls, about 1/2 cup each. With your finger, make a hole in each rice ball. Add one tablespoon of the meat filling and the cheese cube and cover the holes with more rice. Dip rice balls in egg whites and roll in bread crumbs until thoroughly coated. Drop carefully into heated extra virgin olive oil, a few at a time, and fry until golden, turning around for about 3-4 minutes. Remove with a slotted spoon and drain on paper towel. Serve warm or at room temperature and with a side dish of tomato sauce.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Adapted from Rachael Ray's recipe is the closest to the one my Nana made. Of course, Rachael Ray is Sicilian too!

I add more parmesan cheese to the recipe and no cheese to the center of the rice ball. You can make them with peas and cheese for a vegetarian alternative. I also use about 1/4 of the rice mixture for each rice ball.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

150W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!