Polpette di Riso Arancini (Rice Croquettes) Recipe

Ingredients

• 1 cup Arborio rice
• 2 cups water
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 tbsp unsalted butter
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup all-purpose flour
• 2 eggs, lightly beaten
• 1 cup Italian-seasoned breadcrumbs
• Vegetable oil, for frying

Instructions

1. In a medium saucepan, bring water to a boil. Add rice, reduce heat and cover. Simmer for 18-20 minutes or until the rice is tender.
2. Remove from heat and stir in Parmesan and mozzarella cheese until melted. Set aside.
3. In a skillet, melt butter over medium heat. Add chopped onion and minced garlic and cook until onions are translucent.
4. Add salt and black pepper to the onion mixture and stir to combine. Add onion mixture to the rice mixture and stir well.
5. Cool the rice mixture to room temperature.
6. Form rice mixture into 1 1/2 inch balls, then roll each ball in flour, dip in lightly beaten eggs, and coat in breadcrumbs.
7. In a large saucepan or deep fryer, heat 2 inches of vegetable oil to 350 degrees F.
8. Fry rice balls in hot oil until golden brown, about 3 minutes.
9. Drain the arancini on paper towels, serve hot and enjoy!

Verdict: The combination of smooth, creamy risotto rice and melted mozzarella cheese combined with the crunch of the breadcrumbs is what makes these arancini rice croquettes so irresistible. A true Italian classic that is perfect as a snack, appetizer or party food.

Serving suggestions: Serve with a side of tomato marinara sauce or your favorite dipping sauce.