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!
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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
Cook 2 dry cups of Basmati Rice
Once cool, combine 4 cups of cooked rice with 2 eggs, garlic powder, salt, grated parm, fresh parsley and black pepper. Mix well.
In 3 separate shallow dishes, prepare your dredge mixtures.
Chop 1 8 oz block of Mozzarella into small cubes - the size will depend on how big you want your Arancini balls.
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.
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!