Arancini (Italian Fried Rice Balls)
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Arancini are Italian rice balls with a molten center of ham and cheese, wrapped in a crunchy golden crust. The recipe uses arborio, the same starchy rice used for risotto, so the grains cling together and hold their shape when rolled. Rolling in flour, egg and breadcrumbs gives a sturdy coating that fries evenly. They also make a smart use for leftover rice, served over warm marinara.
Instructions
Boil the arborio rice in salted water until it is soft, then drain it well. Stir in the grated mozzarella and Parmesan with plenty of freshly ground black pepper, and let the rice cool.
Mix the chopped ham with the chopped butter to make the filling. Spread the breadcrumbs on one plate and the flour on another, and lightly beat the eggs in a bowl.
Press a spoonful of the cooled rice into your palm and put some filling in the middle. Close the rice over the filling with your other hand and shape it into a ball about the size of a small lemon. Repeat with the remaining rice and filling.
Roll each ball in the flour, dip it in the beaten egg, then roll it in the breadcrumbs until evenly coated.
Heat a few inches of vegetable oil in a large pan, enough to come at least halfway up the balls. Fry them, turning once or occasionally, until golden brown all over.
Lift the arancini out onto paper towels to drain off excess oil. Warm the marinara sauce in a small pan.
Spoon some sauce onto each serving plate and set 3 to 4 arancini on top. Serve right away while the crust is crisp.
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