The Pioneer Woman Tasty Kitchen
Profile Photo

Arancini

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

18
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Cheese filled risotto croquettes – the most awesome appetizer ever. Arancini are fried rice balls filled with mozzarella. You can’t get much better than that.

Ingredients

  • 5 cups Olive Oil Or Vegetable Oil
  • 1 cup All-purpose Flour
  • 3 whole Eggs
  • ½ cups Milk
  • ¾ cups Italian Bread Crumbs
  • 1-½ cup Panko
  • 3 cups Risotto, Prepared Overnight
  • 1 whole Fresh Mozzarella Ball, Cubed
  • 1 cup Tomato Sauce

Preparation

1. Preheat oven to 400 degrees. Heat oil in a heavy-bottomed pot to 350 degrees. You want enough oil to almost, but not completely, cover your arancini.

2. Set up your dipping stations using three medium-sized mixing bowls. Fill bowl one with just flour, bowl two with eggs and milk (beaten), and fill bowl three with the bread crumbs and Panko. Have a baking sheet (with sides) lined with parchment paper ready.

3. Take about 2-3 tablespoons of risotto, form into a ball, then smoosh into your hand. Place 1-3 pieces of your cubed mozzarella cheese (depending on size) in the middle of your smooshed ball, cover and reform into a tight ball. Drop into the flour. I recommend doing these in groups of 3-4 at a time. Once you have 3-4 balls in the flour, shake off excess then put them into the egg mixture, making sure they get well coated. Then drop them into the Panko mixture. Again, make sure they are covered well, shake off excess and place on the parchment lined baking sheet.

4. Once all of your balls are formed, you’re ready to fry them. The oil should be good and hot; they’ll brown in less than a minute (probably about 20-30 seconds). Don’t stop moving them. Turn them over regularly; once they’re a nice rich brown, get them out and back onto the baking sheet.

5. Heat the arancini in the oven for 8-10 minutes. This will finish their cooking and melt the mozzarella inside. Serve immediately with your favorite tomato sauce!

* When making your risotto, I recommend adding 1/2 cup finely grated fresh Parmesan cheese. Cool completely before covering and putting in the refrigerator. You do not want to trap any liquid in there.

* Amounts of oil, risotto, and tomato sauce are not exact!

11 Comments

You must be logged in to post a comment.

Profile photo of Sherry

Sherry on 5.25.2010

I had these in Rome, I’m so excited to make them! I’ll let you know how they turn out this weekend. Thanks!

Profile photo of chagrin

chagrin on 4.14.2010

I have always made risotto croquets with leftover risotto but I can’t believe I never thought to stick cheese in the middle!!

Profile photo of jillka

jillka on 4.8.2010

Made these for my husband who lived in Southern Italy for a couple of years. He loved them! He said they were very authentic.

Profile photo of cooks4fun

cooks4fun on 9.4.2009

I think we’re definitely going to be eating these this weekend while we watch gator football!!!

Profile photo of trendykitchen

trendykitchen on 9.4.2009

Very Yummy!!

2 Reviews

You must be logged in to post a review.

Profile photo of Anna

Anna on 6.18.2010

I made these as a side with dinner last night, and they turned out SO well! Really delicious. I used leftovers from Ree’s risotto recipe (the one on Pioneer Woman…I don’t think it’s here on Tasty Kitchen) and regular mozzarella because I didn’t have any fresh on hand (please don’t yell at me). 2 pieces of cheese in the center seemed to be the right amount for me. They even re-heated well for lunch today. I just microwaved them for about a minute, and then put them in the toaster oven for a few to re-crisp the outside. Yum!

Profile photo of jillka

jillka on 5.17.2010

So amazing! For me it is too labor intensive a process to do often but it was totally worth it. Just ask my I-miss-my-second-home-in-Sicily husband.

Related Recipes

Chick Fil A Sauce
Profile Photo by Beth Pierce in Appetizers
This easy Copycat Chick Fil A Sauce is made with five...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Million Dollar Bacon
Profile Photo by Matt Freund in Appetizers
Million dollar bacon is the perfect combination of sweet and spicy....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Eggplant Dip
Profile Photo by Kendall Smith in Appetizers
This Lebanese inspired Eggplant Dip, or baba ganoush, is a simple...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 20 Level: Easy


Rustic Green Olive Salsa Verde
Profile Photo by Brittny Lyle in Appetizers
A unique twist to salsa verde that combines salty green pimento-stuffed...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Pimento Cheese
Profile Photo by Anna Phillips in Appetizers
A creamy, cheesy, traditional, southern delight! Serve with buttery crackers for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy