Description
This classic Arancini recipe offers crispy, golden-fried rice balls stuffed with gooey Gruyère cheese, a perfect appetizer or snack. Made with creamy mushroom and vegetable risotto, these Italian delights are coated in breadcrumbs and fried to perfection, served with fresh parsley and marinara sauce for dipping.
Ingredients
Scale
For the Risotto
- 2 tablespoons olive oil, divided
- 1/2 cup shallots, finely minced
- 2 cloves garlic, minced
- 1/2 cup cremini mushrooms, finely minced
- 1/4 cup carrots, finely minced
- 1 1/2 cups dry Arborio rice
- 1/2 cup dry white wine
- 3 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 3 tablespoons unsalted butter
For the Filling & Coating
- 1 cup Gruyère cheese, cut into small 1/2-inch cubes, chilled
- 1/2 cup all-purpose flour
- 3 eggs, beaten
- 1 cup Italian-style breadcrumbs
- Vegetable oil, for frying
- Fresh chopped parsley, for garnish
- Marinara sauce, for dipping
Instructions
- Sauté vegetables: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the minced shallots until softened, about 2-3 minutes. Add garlic, cremini mushrooms, and carrots, cooking until tender and fragrant, about 5 minutes. Remove from heat and set aside.
- Cook risotto: Add the remaining tablespoon of olive oil and Arborio rice to the same skillet. Cook over medium heat, stirring, until the rice becomes lightly toasted, approximately 2 minutes. Pour in the dry white wine and cook until it has almost completely evaporated, stirring regularly.
- Add broth gradually: Begin adding the vegetable broth one cup at a time, stirring frequently and allowing the rice to absorb the liquid before each addition. Continue this process until the rice is creamy yet al dente, about 20-25 minutes total.
- Combine and cool: Stir the cooked vegetables, Parmesan cheese, butter, salt, and pepper into the creamy risotto mixture. Spread the mixture evenly onto a baking sheet to cool completely, ideally for at least 20 minutes to make it easier to handle.
- Form arancini: Take a portion of the cooled rice mixture and place a chilled Gruyère cheese cube in the center. Form the rice around the cheese to create a tight 2-inch diameter ball. Repeat with all rice mixture and cheese cubes.
- Bread arancini: Dredge each rice ball first in flour, shaking off any excess. Then dip into the beaten eggs, followed by coating thoroughly with Italian-style breadcrumbs. Ensure each ball is evenly coated for the best crispy texture.
- Fry: Heat vegetable oil in a deep pan or skillet to 350°F (175°C). Fry the arancini in batches, carefully turning to brown all sides, until golden brown and crispy, approximately 3 minutes per batch. Use a slotted spoon to remove and drain on paper towels.
- Serve: Let the arancini cool slightly to avoid burning. Garnish with fresh chopped parsley and serve warm alongside marinara sauce for dipping. Enjoy immediately for best texture and flavor.
Notes
- Ensure the risotto is completely cooled before forming the arancini to prevent them from falling apart during frying.
- Chilling the Gruyère cheese cubes before stuffing helps maintain the shape and meltiness inside the rice balls.
- Maintain the frying oil temperature at 350°F for even cooking and crispy outer crust without absorbing too much oil.
- Leftover arancini can be reheated in the oven at 350°F for 10 minutes to regain crispiness but are best eaten fresh.
- Vegetarian-friendly, but ensure that the vegetable broth and cheese used comply with specific dietary restrictions if needed.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
