Preparation Time 30 minutes
Cooking Time 10 minutes
Standing/Marinating 60 mins – Overnight
Serves 12-16 portions
arancini recipe
3 cups low-sodium chicken broth 2 tablespoons chopped fresh parsley
Kosher salt 2 large eggs
1 cup arborio rice 1/2 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese 1 1/2 cups breadcrumbs
1/2 cup shredded cheddar cheese Vegetable oil, for frying


  1. Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.
  2. Combine the mozzarella, cheddar and parsley in a bowl; set aside.
  3. Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs. Shape the mixture into walnut-sized balls.
  4. Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball and flatten.
  5. Insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)
  6. Heat 3cm vegetable oil in a large saucepan over medium heat until hot.
  7. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes.
  8. Remove with a slotted spoon and drain on paper towels; season with salt.
  9. Serve with sweet chilli sauce or chutney if desired.