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Dinner for 24

Arancini Rice Balls

Creamy Parmesan rice balls hold mozzarella and salami, then bake in breadcrumbs until crisp and golden.

$0.43per serving $
60 minstart to table
24servings

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Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1/2 cup finely chopped yellow onion
  • 2 cloves garlic
  • 1 1/2 cups arborio rice
  • 4 cups chicken stock
  • 1 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp minced fresh flat-leaf parsley
  • 1/2 cup finely chopped salami
  • 2 tbsp salted butter
  • 1/2 cup grated parmesan cheese
  • 6 oz shredded low-moisture mozzarella cheese
  • 1/2 cup all-purpose flour
  • 1 tsp sea salt
  • 1/2 tsp finely ground black pepper
  • 2 large eggs
  • 2 cups panko breadcrumbs
  • 4 cups vegetable oil (optional)
  • marinara sauce (optional)

Steps

  1. Heat olive oil in a large saucepan over medium heat, then cook onion and garlic for 3 minutes.
  2. Stir in rice, chicken stock, salt, and pepper, then simmer uncovered for 20 minutes until tender.
  3. Mix in parsley, salami, butter, and Parmesan, then cool the rice mixture for 10 minutes.
  4. Shape the rice into 24 balls, placing some mozzarella in the center of each ball.
  5. Coat each ball in flour, beaten eggs, and panko breadcrumbs.
  6. Heat the oven to 425 F, arrange the balls on an oiled baking sheet, and bake for 15 minutes until crisp.

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