Description
Delicious Italian rice balls, crispy on the outside and creamy on the inside, filled with gooey Gruyère cheese and served with marinara sauce.
Ingredients
Scale
- 2 tbsp olive oil (divided)
- ½ cup shallots (finely minced)
- 2 cloves garlic (minced)
- ½ cup cremini mushrooms (finely minced)
- ¼ cup carrots (finely minced)
- 1½ cups dry Arborio rice
- ½ cup dry white wine
- 3 cups vegetable broth
- ½ cup grated Parmesan cheese
- Salt and pepper (to taste)
- 3 tbsp 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
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add shallots and sauté for 4 minutes until softened.
- Add garlic and cook for another minute until fragrant.
- Stir in mushrooms and carrots, cooking for 5-6 minutes. Transfer to a bowl and set aside.
- In the same skillet, add remaining 1 tbsp olive oil and Arborio rice. Cook for 1-2 minutes until lightly toasted.
- Add white wine and stir until it evaporates.
- Gradually add vegetable broth, one cup at a time, stirring frequently until absorbed (20-25 minutes).
- Once the rice is creamy, remove from heat. Stir in Parmesan cheese, vegetable mixture, salt, pepper, and butter.
- Spread the mixture on a baking sheet and let cool completely.
- Take a portion of the rice mixture, place Gruyère cheese in the center, and form a tight ball.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each ball in flour, dip in eggs, and roll in breadcrumbs.
- Heat vegetable oil in a pan over medium heat until it reaches 350°F. Fry the arancini in batches until crispy and golden brown (about 3 minutes per batch).
- Remove and drain on paper towels. Garnish with parsley and serve with marinara sauce.
Notes
For best results, ensure the oil temperature stays even while frying, and don’t overcrowd the pan.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2 arancini
- Calories: 220
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg
Keywords: arancini, Italian rice balls, comfort food, appetizer, fried food
