Description
Deliciously crispy on the outside and creamy on the inside, these Italian Arancini rice balls are stuffed with melted Gruyère cheese and loaded with sautéed vegetables and Parmesan-infused Arborio rice. Perfect as an appetizer or snack, they’re fried to golden perfection and served with fresh parsley and marinara sauce for dipping.
Ingredients
Vegetable Rice Mixture
- 2 tablespoons olive oil, divided
- 1/2 cup shallots, finely minced
- 2 cloves garlic, minced
- 1/2 cup cremini mushrooms, finely minced
- 1/4 cup carrots, finely minced
- 1 1/2 cups dry Arborio rice
- 1/2 cup dry white wine
- 3 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 3 tablespoons unsalted butter
For Assembly and Frying
- 1 cup Gruyère cheese, cut into small 1/2-inch cubes, chilled
- 1/2 cup all-purpose flour
- 3 eggs, beaten
- 1 cup Italian-style breadcrumbs
- Vegetable oil, for frying
Garnish and Serving
- Fresh chopped parsley, for garnish
- Marinara sauce, for dipping
Instructions
- Sauté the vegetables: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely minced shallots and cook until softened. Then add the minced garlic, cremini mushrooms, and carrots, cooking until all vegetables are tender. Once done, remove the mixture from heat and set aside.
- Cook the Arborio rice: Using the same skillet, add the remaining tablespoon of olive oil and the Arborio rice. Stir and cook the rice until it is lightly toasted. Pour in the dry white wine and cook until it has mostly evaporated. Gradually add the vegetable broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue until the rice is creamy and al dente, about 20 to 25 minutes.
- Finish the risotto base: Stir in the grated Parmesan cheese, the sautéed vegetable mixture, salt, pepper to taste, and unsalted butter into the cooked rice. Spread this mixture evenly on a baking sheet to cool completely, which will help it firm up for shaping.
- Form the rice balls: Take a portion of the cooled rice mixture and place a chilled 1/2-inch cube of Gruyère cheese in the center. Mold the rice around the cheese to form a compact 2-inch ball. Repeat this process with the remaining rice mixture and cheese cubes.
- Bread the balls: Prepare three separate bowls with the all-purpose flour, beaten eggs, and Italian-style breadcrumbs. Dredge each rice ball first in the flour, then dip it fully into the beaten eggs, and finally coat it thoroughly with the breadcrumbs to ensure a crispy exterior when fried.
- Deep fry the arancini: Heat vegetable oil in a deep pan or skillet to 350°F (175°C). Fry the breaded rice balls in batches, cooking each batch for about 3 minutes or until they turn golden brown and crispy. Make sure not to overcrowd the pan to maintain the oil temperature.
- Drain and serve: Remove the fried arancini from the oil and drain on paper towels to remove excess oil. Let them cool slightly before serving. Garnish with fresh chopped parsley and serve with warm marinara sauce for dipping.
Notes
- Make sure the rice mixture is completely cooled before forming the balls to help them hold their shape during frying.
- Chilling the Gruyère cheese cubes before assembling helps prevent them from melting too quickly during frying.
- Use a deep frying pan or pot and maintain consistent oil temperature to prevent greasy arancini.
- Italian-style breadcrumbs can be substituted with panko for a crunchier texture.
- Leftover arancini can be reheated in an oven to maintain crispiness.
