Go Back
–+ servings
Crispy Fried Arancini Rice Balls garnished with Basil

Crispy Fried Arancini Recipe

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!
No ratings yet
Print Pin
Course: Appetizer
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 Arancini
Calories: 231kcal
Author: Full of Days

Ingredients

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

For Frying

  • Refined coconut oil or avocado oil

Instructions

  • 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.)

Notes

  • 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.

Nutrition

Serving: 1Arancini | Calories: 231kcal | Carbohydrates: 34.7g | Protein: 6.7g | Fat: 5.3g | Saturated Fat: 2.6g | Cholesterol: 36mg | Sodium: 347mg | Fiber: 1.1g | Sugar: 1.7g