Italian Rice Balls with Meat (Print)

Sicilian arancini—crispy rice balls stuffed with rich meat, peas, and mozzarella, coated and deep-fried until golden.

# Ingredients:

→ Risotto Base

01 - 400 g Arborio rice or other short-grain Italian rice
02 - 1.25–1.5 litres chicken broth, warmed
03 - 1 small onion, finely diced
04 - 45 g unsalted butter, divided
05 - 120 ml chicken broth, additional
06 - 50 g Parmesan cheese, freshly grated
07 - 2 large eggs
08 - Salt, to taste
09 - Black pepper, to taste

→ Meat Filling

10 - 225 g ground beef (80/20 recommended)
11 - 1 small onion, finely chopped
12 - 2 garlic cloves, minced
13 - 30 ml olive oil
14 - 120 ml tomato sauce or passata
15 - 75 g frozen peas, thawed
16 - 60 ml beef broth
17 - 1 teaspoon dried oregano
18 - 1 bay leaf
19 - Salt, to taste
20 - Black pepper, to taste

→ Assembly

21 - 225 g mozzarella cheese, cut into 1.25 cm cubes
22 - 125 g all-purpose flour
23 - 3 large eggs, beaten
24 - 200 g Italian breadcrumbs
25 - Vegetable oil, as needed for deep frying
26 - Fresh parsley, chopped (optional, for garnish)

→ Serving

27 - Warm marinara sauce, for dipping
28 - Fresh basil, torn (optional for garnish)
29 - Parmesan cheese, grated, for topping

# Steps:

01 - In a heavy-bottomed pot, melt two-thirds of the butter over medium heat. Sauté the diced onion until translucent. Stir in the rice and toast for 1–2 minutes. Gradually ladle in warmed chicken broth, stirring frequently, and continue adding as absorbed until the rice is creamy and al dente.
02 - Off the heat, fold in remaining butter, Parmesan cheese, and season with salt and pepper. Spread the mixture on a baking sheet and refrigerate for at least 2 hours to firm up.
03 - In a skillet, heat olive oil over medium. Sauté chopped onion and garlic until fragrant. Add ground beef and cook, breaking up, until browned. Stir in tomato sauce, peas, beef broth, oregano, bay leaf, and season with salt and pepper. Simmer until thickened, then cool and discard the bay leaf.
04 - Beat the eggs and incorporate into the chilled risotto. With wet hands, take a handful of rice, flatten, and create a hollow. Place a small amount of meat mixture and a mozzarella cube inside. Enclose the filling with rice, shaping into a ball approximately 5 cm in diameter.
05 - Place assembled rice balls onto a tray and refrigerate for 30 minutes to help them set.
06 - Set up three shallow bowls with flour, beaten eggs, and breadcrumbs, respectively. Roll each ball in flour, dip in egg, then coat evenly with breadcrumbs.
07 - In a Dutch oven or deep fryer, heat vegetable oil to 175°C. Fry rice balls in batches, turning as needed, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
08 - Arrange on a platter. Serve warm with marinara sauce, grated Parmesan, parsley, and fresh basil as desired.

# Additional Notes:

01 - For the best texture, ensure risotto is fully chilled before shaping. Moist hands prevent sticking during assembly.
02 - Using a thermometer helps maintain oil temperature for even frying.

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