Arancini Di Riso - Italian Rice Balls

by Francesca
15 Arancini
55 min

My favourite childhood food of all times! My grandma’s recipe which was passed to my mum and which I’m sharing now with you.

Arancini di riso are some of the most famous street foods in Puglia and it’s also the perfect party food which I’ve grown up with. One of the most loved and desired foods during family parties.

It’s super hard to resist them and normally one is not enough!

They are super crunchy outside and creamy inside, my kids absolutely love them.

The filling is soft and full of flavour!

The crust is super crunchy!

You won’t be able to eat only one!

Arancini Di Riso - Italian Rice Balls
Recipe details
  • 15  Arancini
  • Prep time: 40 Minutes Cook time: 15 Minutes Total time: 55 min
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INGREDIENTS for about 15 arancini
  • 1kg risotto rice
  • 2 eggs
  • 100gr Parmesan cheese
  • 100gr bread crumbs
  • 1 tablespoon vegetable spread
  • 1 vegetable stock cube
  • 1 tablespoon tomato paste
  • Nutmeg
  • Salt
  • Pepper
  • Saffron
  • Parsley
  • For the filling
  • 4 boiled eggs
  • 100gr Mozzarella
  • 100gr Mortadella
Cook your rice for risotto and add the vegetable stock cube half way.
Boil a few eggs for the filling.
Once the rice is cooked, remove any extra water and let it cool down.
Then transfer in another bowl and mix with the eggs, bread crumbs, tomato paste, parsley, nutmeg, saffron, black pepper, salt.
Take some of the mixture and put it in your hand and make a hole in the middle.
Fill it with mortadella, mozzarella and boiled egg.
Close with the mixture and shape it into a ball.
Roll them in breadcrumbs then fry in sunflower oil only a few at a time.
Enjoy warm for max satisfaction!
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