These delicious crispy ‘risotto’ balls are one of Sicily’s most favored dishes. Made small, they make an excellent appetizer. Large arancini make an excellent main course. Fried to a golden brown and filled with any number of fillings the filling in the recipe below is one of my favorite ways of preparing them, but you can make tomato and basil arancinis, mushroom, or even a meat-filled arancini you are sure to love them.
Ingredients
- 1 - ½ cups uncooked long grain rice
- ½ cup frozen peas, thawed
- ¼ cup Parmesan cheese, grated
- 2 eggs, lightly beaten
- ¼ cup milk
- 1 cup gluten-free bread crumbs
- salt and pepper to taste
How to Make It
- Prepare long grain rice according to package instructions. Set aside and let cool.
- In a large bowl, combine the cooked rice, peas, and Parmesan cheese. Stir together and form eight rice balls of equal size, about three inches in diameter. Set aside.
- In a medium bowl, whisk together the eggs and milk. Add salt and pepper to taste. Roll each rice ball into the liquid mixture and then roll into the gluten-free bread crumbs to completely coat each ball.
- Preheat the oil in a deep fryer to high heat. Deep-fry each arancini for about 4-5 minutes or until golden brown.
- Remove and place on a serving dish. Arancini can and should be served with a side of Marinara sauce.