Vegetarian Classic Italian Arancini Balls

Crispy on the outside, gooey on the inside, these Vegetarian Classic Italian Arancini Balls are a delightful twist on a timeless Sicilian favorite. Made with creamy Arborio rice infused with vegetable broth, savory Parmesan, and a surprise molten mozzarella center, each bite delivers a heavenly combination of flavors. Wrapped in golden breadcrumbs and fried to perfection, these cheesy risotto balls are elevated with the freshness of basil, making them an irresistible appetizer or snack. Perfect for entertaining or indulging in comfort food cravings, this recipe is a crowd-pleaser that will transport your taste buds straight to Italy. Serve them warm and pair with marinara sauce for an unforgettable experience!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 cup Arborio rice
• 3 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 small Onion
• 2 Garlic cloves
• 1 cup Grated Parmesan cheese
• 4 ounces Mozzarella cheese
• 6 Fresh basil leaves
• 1 cup All-purpose flour
• 3 Eggs
• 2 cups Breadcrumbs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 cups Vegetable oil

Directions

Step 1

In a saucepan over medium heat, warm 2 tablespoons of olive oil. Add finely chopped onion and minced garlic cloves, sauté until the onion is translucent.

Step 2

Stir in the Arborio rice, allowing it to cook for 1-2 minutes until it starts to appear translucent.

Step 3

Gradually add the vegetable broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process until the rice is just tender and creamy, about 20 minutes.

Step 4

Once cooked, stir in the grated Parmesan cheese, season with salt and black pepper, and allow the mixture to cool completely.

Step 5

Once the risotto has cooled, cut the mozzarella cheese into small cubes.

Step 6

Take 2 tablespoons of the risotto mixture into your hand, flatten it out, and place a piece of mozzarella and a basil leaf in the center. Form the risotto around the cheese, rolling it into a ball shape. Repeat with the remaining ingredients.

Step 7

Prepare a breading station with the flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third dish.

Step 8

Roll each risotto ball in the flour, then dip in the beaten eggs, and finally coat with breadcrumbs. Ensure each ball is thoroughly coated.

Step 9

In a large pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Step 10

Gently place the arancini balls into the hot oil, a few at a time, to prevent overcrowding. Fry them until golden and crispy, about 3-4 minutes per batch.

Step 11

Using a slotted spoon, remove the cooked arancini balls and place them on a paper towel-lined plate to drain excess oil.

Step 12

Serve warm, garnished with fresh basil if desired, and enjoy as an appetizer or snack.

Nutrition Facts

Serving size	(2639.1g)

Amount per serving	% Daily Value*
Calories	8446.6

Total Fat 737.9g	0%
Saturated Fat 131.8g	0%
Polyunsaturated Fat 408.8g
Cholesterol 711.7mg	0%
Sodium 9796.2mg	0%
Total Carbohydrate 386.4g	0%
Dietary Fiber 31.6g	0%
Total Sugars 33.8g
Protein 149.1g	0%

Vitamin D 141.1IU	0%
Calcium 2413.2mg	0%
Iron 32.4mg	0%
Potassium 2982.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.6%

Protein: 6.8%

Carbs: 17.6%