Golden Arancini Bites (Printer-Friendly)

Crispy fried rice balls filled with creamy mozzarella, ham, and peas for an irresistible Italian bite.

# What You’ll Need to Cook:

→ Rice and Base

01 - 1 ½ cups Arborio rice
02 - 4 cups low-sodium chicken broth, warmed
03 - ½ cup dry white wine

→ Vegetables and Aromatics

04 - 1 small yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - ½ cup frozen peas

→ Cheese and Meat Filling

07 - 1 cup diced ham or prosciutto
08 - 1 cup mozzarella cheese, cut into 1-inch cubes
09 - ¼ cup freshly grated Parmesan cheese

→ Frying and Coating

10 - 1 cup all-purpose flour
11 - 2 large eggs, beaten
12 - 1 ½ cups Italian-style breadcrumbs
13 - Vegetable oil, for frying

→ Seasonings and Fats

14 - 2 tablespoons extra virgin olive oil
15 - 2 tablespoons unsalted butter
16 - Salt, to taste
17 - Freshly ground black pepper, to taste

# Steps to Prepare:

01 - Heat olive oil in a large saucepan over medium heat. Sauté onion and garlic until softened, about 5 minutes. Add Arborio rice and toast for 1-2 minutes. Pour in white wine and simmer until mostly absorbed.
02 - Add warmed chicken broth in ½ cup increments, stirring constantly and allowing liquid to absorb before adding more, about 20 minutes. Season with salt and pepper. Stir in butter and Parmesan cheese. Spread risotto on a baking sheet to cool.
03 - Mix peas and diced ham or prosciutto into cooled risotto. Scoop ¼ cup of mixture, place a mozzarella cube in the center, and shape into a ball. Repeat for remaining mixture.
04 - Set up three bowls with flour, beaten eggs, and breadcrumbs. Dredge each rice ball in flour, dip in eggs, then roll in breadcrumbs. Place on a baking sheet and refrigerate for 30 minutes.
05 - Heat vegetable oil in a heavy pot to 350°F (175°C). Fry rice balls in batches for 3-4 minutes until golden and crisp. Drain on paper towels and season with salt.
06 - Serve arancini hot with your choice of dipping sauces.

# Extra Cooking Tips:

01 - Ensure risotto is creamy yet firm to make shaping easier.
02 - Wet your hands when shaping to prevent sticking.
03 - Maintain oil temperature at 350°F for even frying.
04 - Avoid overstuffing to prevent falling apart during frying.

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