My Family's Arancini (Rice Balls) Recipe | Chef Jean-Pierre

By Chef Jean-Pierre · 60 min

Ingredients

Instructions

1. Melt the butter in a saucepan, add the Arborio rice and sauté until coated, seasoning with salt and pepper.
2. Add the chicken stock and bring to a boil. Cover, lower the heat and simmer for about 15 minutes until al dente.
3. Stir the grated Parmigiano-Reggiano into the hot rice. Spread it on a cookie sheet to cool for 10-15 minutes, then refrigerate for a few hours until cold.
4. Take a handful of cold rice and make a hollow in the centre. Fill it with a spoonful of Bolognese and a few mozzarella cubes, top with a little more Bolognese, then close the rice around the filling into a ball. Repeat with the rest.
5. Chill the rice balls for a few hours until very cold and firm.
6. Whisk the flour into the milk slowly until smooth, then beat in the eggs. Dip each ball in the mixture to coat fully, then roll in seasoned breadcrumbs.
7. Heat oil to 185°C (365°F) in a deep pan. Fry 3-4 balls at a time for about 3-5 minutes until golden and crisp on all sides. Drain on paper towels.
8. Check the centre with a thermometer; it should reach about 65°C (150°F). If not, finish in an oven preheated to 190°C (375°F) until it reaches that temperature.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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EggCheeseMilkRiceParmesan cheeseMozzarella cheeseBreadcrumb