Recipe: Rice Fritters “Arancini”Prep time: 10 minutes | Cook time: 35 minutes | Serves: 10
“Arancini” are small balls of rice that come from Sicily, where they are most commonly served as appetizers. They can be made with a variety of different fillings including cheese, meat sauce, peas, sautéed mushrooms, prosciutto, or olives to name a few.
Prep time: 10 minutes | Cook time: 35 minutes | Serves: 10
- ¼ cup butter
- 2 medium onions, finely chopped
- 2 cloves garlic, finely diced
- 3 cups Arborio rice
- 7 cups chicken stock, warm
- 1 cup Parmesan cheese, finely grated
- 2 medium eggs, beaten, for the rice mixture
- 1/2 cup breadcrumbs
- 1 ½ cups Fontina or Mozzarella cheese, cut into ½-inch cubes
- 4 medium eggs, lightly beaten with a pinch of salt for the breading
- 4 ½ cups breadcrumbs
- 3 cups vegetable oil, for frying
- 3 tablespoons olive oil
- 1 teaspoon lemon zest
- 1 tablespoon capers, drained and chopped
- 1/3 cup parsley leaves, chopped
- 2 mint leaves, chopped
- Salt and pepper, to taste
- In a pan, melt the butter and sauté the onions and garlic over medium heat until soft, about five minutes.
- Add the Arborio rice and stir until lightly toasted. Cook for three minutes and start, slowly, adding the chicken stock in ½ cup increments, stirring until each pour is absorbed by the rice and then adding more. Cook until the rice is al dente.
- Remove the pan from the heat and add Parmesan cheese, 2 medium eggs, and ½ cup of breadcrumbs. Let rest.
- TO FORM THE BALLS: Spread a thin layer of the rice on the palm of your hand and place a cheese cube in the center. Close the rice around the cheese, patting it into a ball shape Place the rice balls on a cookie sheet lined with parchment paper. Dip each ball in the beaten egg and roll in breadcrumbs.
- Head the getable oil in a deep frying pan and dip the rice balls, a few at a time, cooking until lightly golden brown. Serve warm with a side of homemade marinara sauce or salsa verde.
- TO MAKE SALSA VERDE: Add all ingredients together in a bowl. Mix well.
Food photography © Stephanie Mullins with styling by Teresa Blackburn. Excerpted with permission from A Place at the Table by Kelly Minter. Copyright 2019, B&H Publishing Group.