Classic Italian Arancini Rice Balls

Name: Classic Italian Arancini Rice Balls
Ingredients: 2 PL olive oil; 2 PL butter; 1 Šálka onion; 1 Šálka ham; 2 Šálka long-grain jasmine rice; 1 Šálka dry white wine; 5 Šálka low-sodium chicken broth; 1 ČL salt; 1 Šálka frozen peas; 0.33 Šálka fresh parsley leaves; 1 Šálka Parmesan cheese; 0.5 palec krychlový mozzarella cheese; 1.5 Šálka flour; 3 egg; 1.5 Šálka dry Italian breadcrumbs; 1 palec oil for frying

#arancini#Italian cuisine#cheese#fried#Natashas Kitchen

These classic Italian arancini are crispy, golden-fried rice balls stuffed with gooey mozzarella and flavored with ham, peas, and Parmesan. Perfect as an appetizer or snack, they’re coated in a seasoned breadcrumb crust for a satisfying crunch.

Ingredients extracted via AI

2 PL olive oil2 PL butter1 Šálka onion1 Šálka ham2 Šálka long-grain jasmine rice1 Šálka dry white wine5 Šálka low-sodium chicken broth1 ČL salt1 Šálka frozen peas0.33 Šálka fresh parsley leaves1 Šálka Parmesan cheese0.5 palec krychlový mozzarella cheese1.5 Šálka flour3 egg1.5 Šálka dry Italian breadcrumbs1 palec oil for frying

Procedure generated via AI

Heat two tablespoons of olive oil and two tablespoons of butter in a large pot with a tight-fitting lid over medium-high heat.
When the butter starts to sizzle, add one cup of chopped onion and cook for 4-5 minutes until softened and golden.
Add one cup of finely chopped ham and sauté for another 2 minutes.
Stir in two cups of dry long-grain jasmine rice, coating the grains in the oil and butter mixture.
Pour in one cup of dry white wine (such as Chardonnay) and cook for about 2 minutes, allowing most of the wine to evaporate.
Add five cups of hot low-sodium chicken broth and one teaspoon of salt.
Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 15-17 minutes until most of the liquid is absorbed.
Gently stir in one cup of thawed frozen peas, cover, and cook for an additional 2 minutes.
The rice should be very moist and soft, with almost no liquid remaining.
Remove from heat and transfer the rice to a large baking dish or rimmed sheet pan to cool to room temperature.