Homemade Arancini (Rice Balls)



  • 3 tbsp My Brothers extra virgin olive oil
  • 2 cups Carnaroli Rice
  • 4 oz white wine
  • 30 oz chicken stock
  • 3 eggs
  • Isola Bufala Mozzerella
  • Isola Sweet Basil Sauce
  • All- purpose flour
  • Breadcrumbs

Preparation Instructions

  1. Add the rice to a large saute pan with heated oil and stirring quickly for one or two minutes.
  2. Quickly add the white wine while stirring allowing it to absorb the wine.
  3. With the heat on medium high, begin adding the chicken stock a little at a time, and continuously stirring, until all the stock has been used and the rice is cooked, yet still al dente.
  4. Add an egg to the risotto and mix well, then refrigerate for a few hours, or overnight.
  5. Place some rice in your hand and flatten it into your cupped hand, but don’t make it too thin, or the filling will ooze out.
  6. Place a piece of mozzarella, and/or a little tomato sauce in the center of the cupped rice.
  7. Next, close the rice around the filling and shape into a ball.
  8. Now, roll the shaped arancini in flour.
  9. Then, roll them in two of the beaten eggs.
  10. Finally, roll in the breadcrumbs.
  11. Set aside until all of the rice has been used.
  12. Heat some oil in a deep fryer, pot or wok until it is very hot.
  13. Add the arancini, and cook quickly, turning often so they don’t brown too much on one side.
  14. Remove from oil and place on paper towel lined plate or tray.
  15. Serve plain, or place on tray with a little tomato sauce and garnish with basil.

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