3 Cheese Arancini {Rice Balls}
Serves: 2 dozen
  • 4 cups water
  • 1¾ cup arborio rice
  • 2 tsp garlic powder
  • 4 Tbsp unsalted butter
  • 2 eggs
  • ¼ cup grated pecorino romano cheese
  • ½ cup ricotta cheese
  • 1 cup shredded mozzarella
  • a handful of fresh chopped parsley
  • 1 tsp salt
  • For the coating:
  • approx. ½ cup flour
  • 2 eggs, whisked
  • approx ½ cup Italian seasoned breadcrumbs {I add just a bit of grated cheese & chopped parsley}
  • vegetable oil for frying
  1. Place the water, arborio rice, garlic powder and butter into a pot. Bring to a boil, stirring occasionally.
  2. Cook and continue to stir until the water is all absorbed and the rice is tender.
  3. Whisk the eggs in a small bowl. Add a small amount of the hot rice and stir. You want to slowly warm the eggs so they don't scramble.
  4. Stir the tempered eggs, pecorino, ricotta, mozzarella, salt and parsley.
  5. Scoop the mixture, using a cookie/ice cream scoop, onto a lined baking sheet. Pop into the refrigerator for about 15 minutes until completely cooled.
  6. Set up your breading ingredients. Roll each into a ball then coat in flour, then the egg and finally into the breadcrumb.
  7. Place back onto the baking sheet and continue coating all the rice balls.
  8. Get a pot ready, filled with about 3 inches of vegetable oil, over medium high heat. The oil is ready when you carefully drop a pinch of breadcrumbs into the oil and bubbles immediately form around them and they rise to the top.
  9. Carefully add a few rice balls to the pot and cook until golden. It should take about 45 seconds to brown. Repeat with the remaining rice balls.
  10. NOTE: Once the oil is cooled you can strain it out and save in a mason jar to use again.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2015/02/3-cheese-arancini-rice-balls/