This crispy-on-the-outside, gooey-on-the-inside fried Arancini recipe will be your new go-to for hosting, pot-lucks, parties or game-day. Creamy rice mixed with a velvety sauce, coated in bread crumbs then fried to crispy perfection. Don’t forget the marinara sauce for dipping!
For the Rice
- 1 Tablespoon pastured butter
- 1 Tablespoon avocado oil (or olive oil)
- 1 medium onion, finely diced (about 1 cup, I used a yellow onion)
- 2 cups Mahatma Organic Rice
- 1 cup dry white wine
- 3 cups homemade bone broth*, divided
- Additional water, if needed (I used about 2 cups)
- Sea salt and freshly ground black pepper, to taste
For the Sauce
- 2 Tablespoons pastured butter
- 2 Tablespoons organic all-purpose flour, divided
- 1/4 cup whole milk (raw, if possible)
- 3/4 cup homemade bone broth
- 2 large pastured eggs, beaten
For the Filling/Coating
- 1 pound low-moisture mozzarella, diced
- 1/4 cup organic all-purpose flour
- 1/2 cup water, divided
- 2 cups bread crumbs, finely ground
- Refined coconut oil or avocado oil
- If using broth that doesn’t gel when refrigerated, measure out broth and sprinkle gelatin over the surface. Set aside.
- Add butter and oil to a large dutch oven or saucepan and heat over medium-high until butter is melted and just starting to bubble.
- Add onion and stir until they begin to sweat and turn translucent, about 4 minutes.
- Add rice and continually stir until rice is coated in oil and slightly toasted.
- Add wine and cook until almost completely evaporated, about 2 minutes.
- Slowly stir in two cups bone broth. Continue stirring until rice has absorbed most of the liquid.
- Stir in one more cup of bone broth and simmer, stirring often, until almost all the liquid is absorbed.
- Stir in additional water, if needed, 1/4 cup at a time. Continue cooking and stirring until rice is tender, just past al dente, and the consistency of a thick porridge. Season with salt and pepper.
- While your rice finishes cooking, make the veloute sauce. Melt butter in a small saucepan over medium-high heat until foamy bubbles appear.
- Quickly whisk in two tablespoons flour until it forms a paste.
- Lower the heat to medium-low and cook two to three minutes, stirring consistently, until flour is cooked but not browned.
- Whisking continually, add in 1/4 cup milk and 3/4 cup bone broth and stir until smooth.
- Bring to a simmer and continue to cook, stirring continually for about four minutes, or until sauce is thick enough to coat the back of a spoon.
- Remove from heat, season with salt and pepper and once it’s cooled slightly, whisk in eggs.
- Combine rice and veloute in a large bowl and stir until rice is evenly coated with sauce.
- Line two large sheet-pans with parchment paper and spread rice mixture in a thin layer over the parchment.
- Place in the refrigerator to cool completely, approximately one hour.
- Transfer rice to a large bowl and line the baking sheets with a fresh sheet of parchment paper.
- Grab 1/4 cup of rice mixture and form a flat disk with your hands. Don’t worry about the rice sticking to your hands…it’s all part of the fun!
- Place a cube of diced mozzarella into the center of the disk. Mold the rice around the cheese to form a ball.
- Continue with remaining rice mixture until all Arancini are formed.
- Set up “breading station” by mixing 1/4 cup water and 1/4 cup flour together in a shallow dish. Once you have a thick paste, add 1/4 cup more water and whisk until you have a thin “slurry”. In another shallow dish, add bread crumbs. (I whizzed mine first in the Vitamix to make them extra fine.)
- Take Arancini and roll in the water/flour slurry, then quickly roll in bread crumbs to coat completely and evenly.
- Place on parchment paper and continue with the remaining Arancini until all are coated.
- Heat 2-4 inches of oil in a heavy bottomed pot to 375 degrees F. Use a thermometer and watch temperature carefully!
- One at a time, re-shape Arancini into a ball, if needed, and lower into oil using a slotted spoon. Cooking them in small batches, gently roll them around until all sides are evenly cooked and golden brown.
- Remove from oil and drain on a paper towel-lined plate. Continue until all rice balls are cooked. Top oil if needed, but allow the temperature to return to 375 F before continuing to cook.
- Serve Arancini as is, or with marinara dipping sauce.
- Arancini can be refrigerated or frozen and reheated at 350 degrees F until heated through. (If frozen, defrost before reheating.)
- If using store-bought chicken broth/stock, or homemade bone broth that doesn’t gel when refrigerated, add 1 1/2 Tablespoons gelatin to your broth to help the rice set when cooling. This will help hold your rice mixture together when forming your Arancini.
- Serving Size: 1 Arancini
- Calories: 231
- Sugar: 1.7g
- Sodium: 347mg
- Fat: 5.3g
- Saturated Fat: 2.6g
- Carbohydrates: 34.7g
- Fiber: 1.1g
- Protein: 6.7g
- Cholesterol: 36mg