Nonna’s Arancini

It’s November which means it’s my birthday month!  Growing up, I always asked my Nonna to make Arancini for my birthday. She was always sure to let me know what a pain I was.. and then she would make it for me. This Arancini recipe, while time consuming, is pretty simple and the time put in is most certainly worth the reward.  Let’s cook!

• Time Stamps

  00:00 Let’s make Arancini!

  00:15 Let’s talk about my Nonna’s recipe

  00:57 Seasoned Rice Base Ingredients

  01:54 Dredge Steps

  03:46 Finish the Prep

  04:00 Let’s roll the rice Balls

  04:49 How to dredge the rice balls

  05:19 How to fry the Arancini

  06:10 Let’s try the Arancini!

  06:45 Thanks for watching, see you soon!

Arancini | Mila Martinico

PREP TIME

15 MINUTES

COOK TIME

15 MINUTES

TOTAL TIME

30 MINUTES

SERVINGS

8 SERVINGS

INGREDIENTS

Base:

4 Cups of Cooked Basmati Rice (2 Cups Uncooked)

2 Eggs

1 TBSP of Garlic Powder

1 Tsp of Salt

1 Cup of Grated Parm

1 TBSP of Fresh Parsley

Black Pepper

Dredge:

2 Cups Flour + 1/4 tsp Salt + Pepper

2 Cups Italian Breadcrumbs + 1 Cup of Romano + Sprinkle of Salt

2 Eggs + 1/4 tsp Salt + 1/4 cup of Milk

Plus:

1 8 oz Block of Mozzarella - cubed

Extra Virgin Olive Oil

2 cups of Avocado Oil or Olive Oil at 350ºF in a large pot

DIRECTIONS

1. Cook 2 dry cups of Basmati Rice

2. Once cool, combine 4 cups of cooked rice with 2 eggs, garlic powder, salt, grated parm, fresh parsley and black pepper. Mix well.

3. In 3 separate shallow dishes, prepare your dredge mixtures.

4. Chop 1 8 oz block of Mozzarella into small cubes - the size will depend on how big you want your Arancini balls.

5. Bring a pot of oil (approx 2 cups) to 350ºF and then carefully drop in your arancini. Carefully flip them after a few minutes and continue to turn until golden brown and crispy on all sides.

6. Remove and let cool on a wire rack and then plate and serve.

Buon Appetito!

FOLLOW & TAG ME IF YOU MAKE THIS RECIPE, I’D LOVE A VIRTUAL TASTE!