Source: Nelea Reazanteva, AdobeStockLiterally, arancini translates to “little oranges,” but they have nothing in common with actual oranges. These are fried or baked rice balls with various fillings. How to cook them – find the best recipes in our article!
1. Arancini with Mozzarella
Source: AdobeStockSoft and stretchy mozzarella makes an ideal filling here!
You will need: 500 g Arborio rice, 6 eggs, 100 g hard cheese, 100 g butter, 400 g mozzarella, 40 g herbs, 150 g flour, 150 g breadcrumbs, vegetable oil, salt, spices.
Preparation: Cook the rice until al dente, let it cool, and mix with butter, grated hard cheese, 4 eggs, and spices. Finely chop the mozzarella and mix it with the chopped herbs. Separately whisk the remaining 2 eggs for breading.
Pour flour and breadcrumbs into separate plates. Take a small ball of rice, place the mozzarella with herbs in the center, and form the arancini. Roll the balls first in flour, then in egg, and then in breadcrumbs. Fry the arancini in plenty of oil in a deep fryer and place them on paper towels to remove excess fat.
2. Arancini with Herbs
Source: AdobeStockThis recipe uses a different method for cooking the rice.
You will need: 2 cups short-grain rice, 200 g white bread, 5 eggs, 200 g Parmesan, 300 g mozzarella, 1 bunch of herbs, 8 tbsp olive oil, 2 tbsp butter, 300 g breadcrumbs, 4 cups boiling water, vegetable oil, salt, spices.
Preparation: Rinse the rice, drain it, and sauté for 3-4 minutes in olive oil, stirring constantly. Pour in boiling water, cover, and cook for 15 minutes without stirring. Let the rice cool.
Crumble the bread, finely chop the herbs, and grate the Parmesan. Mix all of this with the rice, add 2 eggs and butter, and season. Cut the mozzarella into pieces. Whisk the remaining eggs until foamy.
Form rice balls and place a piece of mozzarella in each. Dip each ball in the beaten eggs and roll in breadcrumbs. Fry the arancini in plenty of oil until golden brown and place on paper towels.
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3. Arancini with Minced Meat and Green Peas
Source: AdobeStockAn original filling recipe for those who love interesting flavors.
You will need: 250 g short-grain rice, 35 g butter, 100 g minced meat, 1/2 onion, 1/2 carrot, 1/2 celery root, 50 g frozen green peas, 60 g hard cheese, 100 ml tomato sauce, 1/4 cup dry white wine, 2 tbsp olive oil, 3-4 tbsp flour, 120 g breadcrumbs, vegetable oil, saffron, ground cloves, salt, spices, Italian herbs.
Preparation: Cook the short-grain rice according to package instructions and mix it with butter and saffron to taste. Finely chop the onion, carrot, and celery, sauté in olive oil until golden, then add the minced meat. Brown everything together a bit more and pour in the wine.
Add tomato sauce, season the mixture, and simmer for half an hour over low heat. Add green peas and cook for another 10 minutes until the filling is ready, then let it cool. Season the minced meat with your favorite spices and mix with grated cheese.
Form small rice balls and place the filling in each. Mix flour with a few tablespoons of water to create a batter consistency. Dip the balls in this mixture and roll in breadcrumbs. Fry the arancini in plenty of oil until golden brown or bake for about 20 minutes in the oven at 200 degrees Celsius.
4. Arancini with Minced Meat in Tomato Sauce
Source: AdobeStockClassic meat filling based on Bolognese sauce.
You will need: 300 g Arborio rice, 50 g butter, 100 g Parmesan, 120 g minced meat, 1/2 onion, 1 tbsp tomato paste, 4 sprigs of herbs, 3 eggs, 150 g flour, 150 g breadcrumbs, vegetable oil, salt, spices.
Preparation: Finely chop and sauté the onion until translucent. Add the minced meat, pour in 1/2 cup of water, bring to a boil, and add tomato paste with spices to taste. Simmer the filling for about 20 minutes over medium heat.
Add herbs and half of the grated Parmesan, mix, and let the thick sauce cool. Cook the rice according to package instructions and mix it with butter and the remaining Parmesan. You can also add spices or herbs. Whisk the eggs with a pinch of salt.
Form small rice balls and place the meat filling in each. Roll the arancini in flour, dip in eggs, and roll in breadcrumbs. Fry them in plenty of oil until golden brown and place on paper towels to remove excess fat.
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5. Arancini with Mushrooms
Source: AdobeStockIf using fresh wild mushrooms, boil them until cooked through first.
You will need: 2 cups risotto rice, 400 g mushrooms, 2 onions, 3-4 bunches of herbs, 2 cloves garlic, 4 tbsp flour, 250 g breadcrumbs, vegetable oil, salt, spices.
Preparation: Cook the rice according to package instructions so that it is not overcooked but sticky. Let it cool, season, and add some chopped herbs. Finely chop and sauté the onion until translucent. Add the finely chopped mushrooms, fry until cooked, and at the end, add garlic, remaining herbs, and spices to taste. You can also mix a little cheese into the filling.
Form small rice balls with the mushroom filling in each. Mix flour with 1-2 cups of water and dip the arancini in this batter. Roll them in breadcrumbs and deep-fry until evenly golden brown.
6. Arancini with Chicken and Mushrooms
Source: AdobeStockFor more variety, we suggest baking them in the oven.
You will need: 500 g Arborio rice, 1 onion, 1.3 L broth, 60 ml dry white wine, 300 g chicken fillet, 120 g champignons, 2 cloves garlic, 80 g hard cheese, 50 ml olive oil, 20 g butter, 3 eggs, 80 g flour, 200 g breadcrumbs, vegetable oil, salt, spices
Preparation: Heat half of the butter and olive oil. Sauté the chopped onion until soft, add the rice, and pour in the wine. Sauté for 2 minutes. Then pour in 1 cup of boiling broth, and when it's absorbed, add a little more, cooking the rice this way until soft.
Separately sauté the chopped chicken with mushrooms and garlic in the remaining oil. Mix everything with the rice, grated cheese, and spices to taste. Form balls and roll them in flour. Dip the arancini in beaten eggs and firmly roll in breadcrumbs. Place everything on parchment paper and bake for 20 minutes in the oven at 180-190 degrees Celsius.
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7. Arancini with Duck Breast
Source: AdobeStockInstead of duck breast, you can also use chicken or turkey.
You will need: 500 g short-grain rice, 60 g butter, 60 g Parmesan, 6 eggs, 2 duck breasts, 1 carrot, 1 onion, 1 celery stalk, 1-2 cups dry white or red wine to taste, 6 tbsp cream, 250 g mozzarella, 150 g flour, 200 g breadcrumbs, vegetable oil, salt, spices, aromatic herbs.
Preparation: Cook the rice according to package instructions, let it cool slightly, and mix with butter, grated Parmesan, and 2 eggs. Season to taste. Finely chop and sauté the vegetables until soft. Add the diced duck breast, fry for another 1 minute, and pour in the wine.
Simmer the filling for half an hour until cooked, pour in the cream, season, and simmer for a few more minutes. Let the filling cool and thicken. Form rice balls and place the meat filling and a piece of mozzarella in each. Roll the arancini in flour, in beaten eggs, and in breadcrumbs. Fry them in a deep fryer until golden brown.
8. Arancini with Shrimp in Sesame Seeds
Source: AdobeStockThis appetizer looks especially original when made with black rice.
You will need: 600 g rice, 400 g peeled shrimp, 2 onions, 200 g mozzarella balls, 2 cloves garlic, 4 tbsp cornstarch, 6 tbsp water, 2 eggs, 4 tbsp olive oil, 100 g sesame seeds, salt, spices.
Preparation: Cook the rice according to package instructions. Finely chop and sauté the onion in half of the olive oil, add the rice, and fry for another 2 minutes, stirring. Dissolve cornstarch in water, mix everything with the rice, and spread it thinly on plates or cutting boards to cool.
Sauté the shrimp with garlic in the remaining oil, season. Form rice balls and place a shrimp and a mozzarella ball in each. Dip the arancini in beaten eggs and firmly roll in sesame seeds. Bake them for 15-20 minutes in the oven at 200 degrees Celsius.
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9. Arancini with Ham and Cheese
Source: AdobeStockA quick everyday recipe when you want to cook something new.
You will need: 500 g short-grain rice, 6 egg whites, 200 g ham, 200 g mozzarella, 40 g Parmesan, 20 g basil, 1 cup breadcrumbs, vegetable oil, salt, spices
Preparation: Cook the rice until done, cool, and season to taste. Add half of the egg whites, grated Parmesan, and spices. Finely chop mozzarella, ham, and basil. Add the filling to the rice, pour in 2-3 tablespoons of oil, and mix everything again. Form balls. Whisk the remaining egg whites, dip the arancini in them, and roll in breadcrumbs. Deep-fry until golden brown.
10. Arancini with Eggplant
Source: AdobeStockA wonderful appetizer during eggplant season. Filling even without meat!
You will need: 500 g short-grain rice, 1.2 L broth, 100 g Parmesan, 2 eggplants, 300 ml tomato sauce, 200 g mozzarella, 50 g hard cheese, 30 g butter, 1.5 cups flour, 300 ml water, 1 cup breadcrumbs, vegetable oil, salt, spices
Preparation: Cook the rice in broth with spices to taste. Mix it with butter, let it cool slightly, season, and mix with grated Parmesan. Finely chop and sauté the eggplants until golden. Pour in the tomato sauce and heat everything for a few minutes.
Mix the filling with grated hard cheese; you can also add herbs to taste. Form rice balls and place the filling and a piece of mozzarella in each. Separately whisk flour with water. Dip the arancini in the flour mixture, roll in breadcrumbs, and deep-fry until golden brown. Then place them on paper towels to remove excess fat.