Arancini Rice Balls from Locatelli
1 hr, 10 min Yield: 12
A Sicilian staple, Arancini are Italian rice balls, stuffed, coated with bread crumbs and deep ...
- 1-1/2 cups of Arancini grain rice
- 3 cups of water
- 5 Tbsp. butter
- 2 extra large eggs or 3 medium eggs - beaten
- 3/4 cup grated Locatelli Pecorino Romano
- 2 teaspoons dried parsley
- 3/4 teaspoon garlic salt
- fresh cracked black pepper to taste
- 1/2 cup frozen baby peas rinsed
- About 1/2 cup whole mozzarella cheese cut into 1/2 inch cubes
- 1-1/2 cups Italian seasoned breadcrumbs
- 3/4 cup canola oil and extra for frying
Directions:
- Bring water to boil in medium pot, add rice and bring heat to low, cover and cook for about 20 minutes or until water is absorbed. Remove from heat and add butter, stirring rice until butter is fully melted. Set aside to cool.
- In a small bowl - mix breadcrumbs and remaining Locatelli Pecorino Romano and remaining parsley.
- Transfer rice to a large bowl. Add eggs and to the rice with 1/2 cup Locatelli Pecorino Romano, 1 teaspoon parsley and seasoning. Then stir in peas. Mixture should be sticky.
- Take a small spoonful of rice mixture in your hand and flatten like a pancake and place one cube of mozzarella in center, then add a little more rice over the cube and roll into a ball a little larger than a golfball. Repeat this process placing the rice balls on a cookie sheet with wax paper. Then carefully roll each ball into the breadcrumb mixture, lightly patting the crumbs into the ball and place back on wax paper. Then chill the rice balls for an hour.
- Add oil to a frypan and heat to medium hot. Add rice balls skillet (do not overcrowd) and carefully turn them with slotted spoon until they become golden brown of all sides. Remove from heat and drain on paper towels. Let cool slightly and enjoy with marinara sauce.
Sep 6th 2023
Explore Recipes and Articles
Sep 11th 2025
Fall is in our Vermont air!
Fall is in the air & our fall colors are at a peak in our pastaYou've read and heard how perfect our...
Jul 30th 2025
Pici all'aglione
Pici all'aglione is a typical Tuscan recipe, particularly from the Siena area, made with pici past...
Jul 16th 2025
Zucchini with Calabrese Pancetta
We all have more zucchini than we can eat and need to be creative instead of boring. So I took some...
Jul 15th 2025
Garden & Grilling Time!
First of the season, swiss chard one of our favorites with cannelini beans and grilled Italian Turk...
Jun 28th 2025
JULY 4th GRILLING SAUSAGE
Grilling Sausage for July 4th Click Here for more details You get 1 package of each of the followin...
Jun 26th 2025
Nduja, Shrimp with Trofie Pasta
No formal recipe here but so simple. I sauted in olive oil 2 cloves of chopped garlic until browned...