Indulge in the exquisite flavors of Italy with these Cheesy Arancini Puffs. Creamy Arborio rice infused with Parmesan and mozzarella cheese is formed into delectable puffs, coated in crispy breadcrumbs, and fried to golden perfection. Each bite offers a delightful explosion of cheesy goodness, making these puffs a crowd-pleasing appetizer or snack for any occasion.
Cheesy Arancini Puffs
Rated 5.0 stars by 1 users
Category
Italian
Servings
20
Prep Time
30 minutes
Cook Time
40 minutes
Calories
120
Author:
Angie M.
Indulge in the exquisite flavors of Italy with these Cheesy Arancini Puffs. Creamy Arborio rice infused with Parmesan and mozzarella cheese is formed into delectable puffs, coated in crispy breadcrumbs, and fried to golden perfection. Each bite offers a delightful explosion of cheesy goodness, making these puffs a crowd-pleasing appetizer or snack for any occasion.
Ingredients
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1 cup Arborio rice
2 cups chicken or vegetable broth
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1/2 cup grated Parmesan cheese
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1 cup shredded mozzarella cheese
2 eggs, beaten
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1 cup breadcrumbs
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Salt and pepper to taste
Vegetal oil for frying
Directions
Cook the Arborio Rice:
In a saucepan, bring the chicken or vegetable broth to a simmer over medium heat.
Add the Arborio rice and stir well. Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid.
Once cooked, remove the rice from the heat and let it cool slightly.
Prepare the Filling:
In a mixing bowl, combine the cooked Arborio rice, grated Parmesan cheese, and shredded mozzarella cheese. Season with salt and pepper to taste. Mix well until everything is evenly combined.
Shape the Arancini:
Take about 2 tablespoons of the rice mixture and shape it into a small ball using your hands. Repeat with the remaining rice mixture.
Coat the Arancini:
Dip each rice ball into the beaten eggs, ensuring it is fully coated.
Roll the coated rice ball in the breadcrumbs until it's evenly coated. Repeat with all the rice balls.
Fry the Arancini:
In a deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully place the coated rice balls into the hot oil, in batches if necessary, and fry until they are golden brown and crispy on all sides, about 2-3 minutes per batch.
Once cooked, remove the arancini from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Serve:
Serve the Cheesy Arancini Puffs hot, optionally with marinara sauce or your favorite dipping sauce on the side.