Here is the recipe for the world famous Arancini rice balls, a classic Sicilian dish. Stuffed with soft Fontina cheese and deep-fried, they are a delicious treat, the perfect match for some marinara sauce.
3 eggs, beaten
2 ounces Fontina cheese, in cubes
½ cup all-purpose flour
1 cup dried breadcrumbs
2 cups chicken or vegetable broth
1 cup arborio rice
¼ cup onion, minced
2 tablespoons unsalted butter
1 clove garlic
1 cup grated Parmesan cheese
½ teaspoon black pepper, ground
- 1. Heat broth in a saucepan until it starts to boil. Add rice, onion, butter and garlic.
- 2. Cover and cook in low heat until rice is cooked.
- 3. Remove from heat and add Parmesan cheese and black pepper. Let it cool for a few minutes and add 3 tablespoons of the beaten eggs. Stir and refrigerate for at least 2 hours.
- 4. Wet your hands and shape rice into 18-20 balls (about the size of a golf ball) , push a cube of Fontina cheese into the center of each ball and roll to re-shape the ball.
- 5. Put flour and breadcrumbs on different sheets of waxed paper. Roll each ball in flour and dip into beaten eggs. Roll in breadcrumbs, coating as evenly as possible. Place on a baking sheet. You can freeze the arancini balls at this point.
- 6. Heat oil in a saucepan and deep-fry balls until golden brown. Try not to overcrowd the saucepan.
- 7. Drain on paper towels as you remove balls from oil.
- 8. Place on a serving dish with marinara sauce for dipping and enjoy!