Arancini (Rice Balls)


  • 2 sticks butter
  • 1/2 lb. Parmesan cheese, grated
  • 6 eggs, separated
  • 2 lbs. long-grain rice (such as Arborio)
  • 1 cup flour
  • 1 lb. Mozzarella cheese, cut into small chunks
  • Canola oil, for frying

Cook rice according to package directions. Do not overcook.

When done, remove from heata and add salt and butter and stir to combine. Allow to cool slightly. Add Parmesan cheese and 6 egg yolks. Stir to combine.

When cool enough to handle, take a small portion of the rice mixture and firmly pack it in the palm of your hand. Place 1-2 chunks of Mozzarella in the middle and then cover with the same amount of rice. Press firmly to form the ball.

Whisk the egg whites in a small bowl. Add the flour to a separate bowl.

Dip the balls in the egg whites and then into the flour. Shake off any excess.

Add enough oil to a pot so that it rises 4-5 inches in a dutch oven or heavy bottomed pot. Heat the oil so it reaches 350 degrees F. Add 2-3 balls to the oil and cook until lightly browned, about 4 minutes.

Use a slotted spoon to remove the balls from the oil and place on a paper-lined plate to cool. Repeat with remaining arancini.

Serve with marinara sauce, if desired.
by The Savvy Kitchen