Andrew's Aunt Fran's Arancini (Rice Balls)

Andrew is on the Marketing Team at StickerGiant


Andrew’s oldest son loves playing Lego and playing chess, so his Lego chess board is the greatest mashup of these two passions. His father’s side of the family is Italian, and his Aunt Fran makes the  most amazing arancini (Italian rice balls) over the holidays. While the exact recipe and process is a heavily guarded family secret, these ingredients and instructions will point you in the right direction for an epic game night.


Cheese-Wheel-Icon-for-StickerGiant-Cookbook Ingredients

3 cups low-sodium chicken broth

Kosher salt

1 cup arborio rice

2 tablespoons pine nuts, toasted

½ cup shredded mozzarella cheese (2 ounces)

½ cup shredded fontina cheese (2 ounces)

2 tablespoons chopped fresh parsley

2 large eggs

½ cup grated parmesan cheese

1 ½ cups breadcrumbs

Vegetable oil, for frying

Cooking-Pot-Icon-for-StickerGiant-Cookbook Directions

Bring the broth and ¼ teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.

Combine the pine nuts, mozzarella, fontina, and parsley in a bowl; set aside.

Beat the eggs in a large bowl, then stir in the cooled rice and add the parmesan and ⅔ cup of breadcrumbs. Shape the mixture into sixteen 1 ½ inch balls.

Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball and insert 2 teaspoons of the mozzarella mixture in the center. Then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)

Heat ½ inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350º F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.




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