Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Arancini - Italian Rice Balls Recipe
    Lost? Site Map

    Arancini - Italian Rice Balls

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    ozzygirl's Note:

    Being half Italian, I do like my Italian dishes. Arancini are little rice balls with ham, cheese and peas in the middle of them. You can actually make them with meat or prawns also in the middle, but this is the way I was taught to make them. I came across this recipe in an Australian Womans Weekly and it is very similar to the way I used to make them. Great to have as a light lunch with salad or as an appetiser.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    balls

    Units: US | Metric

    Directions:

    1. 1
      Bring stock to boil in a medium pan. Reduce the heat to low and keep hot.
    2. 2
      Heat the olive oil in a medium saucepan, add onion and garlic and cook stirring until onion is soft but not coloured. Add rice and cook stirring through until rice is translucent (about 2 minutes). Add the wine and stir through until liquid evaporated.
    3. 3
      Add about 1/3 cup of the hot stock, and stir over a low-medium heat until the liquid is absorbed. Repeat until all the stock is used (about 25 minutes).
    4. 4
      Stir in the peas and ham and salt & pepper to taste. Remove from heat and gently fold in parmesan cheese. Transfer the risotto to a bowl and cool.
    5. 5
      Chop the mozzarella into 18 pieces.
    6. 6
      Stir the egg into the risotto. Roll 2 level tablespoons of risotto into a ball; press a piece of mozzarella into the centre of each ball; roll to enclose. Toss the balls in flour, shake away excess. Dip into the combined extra egg and milk and coat in breadcrumbs. Makes 18 balls.
    7. 7
      Heat vegetable oil in a deep saucepan, deep ry the arancini in batches until they are browned and heated through.
    8. 8
      Drain on absorbent paper. Serve hot.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Arancini - Italian Rice Balls

    Serving Size: 1 (1425 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 107.4
     
    Calories from Fat 36
    33%
    Total Fat 4.0 g
    6%
    Saturated Fat 1.6 g
    8%
    Cholesterol 31.6 mg
    10%
    Sodium 178.2 mg
    7%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.0 g
    4%
    Protein 5.6 g
    11%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites