Classic Arancini with Mozzarella Filling
Delight your taste buds with these traditional Italian rice balls filled with gooey mozzarella.
Ingredients
| 2 | cups long-grain rice, uncooked |
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| 1 | quart chicken broth |
| 3 | tablespoons butter or margarine, softened |
| 5 | eggs, separated |
| 1 1⁄2 | cups grated parmesan cheese |
| 8 | ounces mozzarella cheese, cut into 16 pieces |
| 2 | cups dried breadcrumbs |
| 1 | cup cooking oil |
Instructions
| 1. | In a large saucepan, combine long-grain rice, chicken broth, and softened butter. Bring to a boil, stirring to blend. Reduce heat, cover, and simmer until the liquid is absorbed, for about 15 minutes. Set aside to cool and then stir in egg yolks and grated parmesan cheese. |
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| 2. | In a small bowl, beat the egg whites until frothy; set aside. |
| 3. | Cover and freeze the rice mixture for 15 minutes to make it firmer to handle; then roll the mixture into balls using your hands. Insert a small cube of mozzarella cheese into the center of each arancini, lightly pressing to seal each ball. Roll each arancini in the beaten egg whites, then coat with dried breadcrumbs. |
| 4. | Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Heat cooking oil in a heavy skillet. Cook 8 rice balls at a time, for about 4-5 minutes, turning frequently to brown evenly. Place the browned arancini on a baking sheet and bake for 10 minutes. |
| 5. | Serve the arancini with your favorite spaghetti sauce, to which you have added frozen green peas, uncooked, totaling 3/4 to 1 cup. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 1569.5 kcal |
| Protein | 53.7 g |
| Fat | 97.4 g |
| Carbohydrates | 117 g |
| Fiber | 3.6 g |
| Sugar | 5.3 g |
Published on Jul 19, 2024 by Luminița