Description
Tomato Arancini are crispy, golden fried rice balls filled with gooey mozzarella and infused with savory tomato and sundried tomato flavors. Made with creamy arborio rice cooked in a rich tomato and vegetable stock, then coated in breadcrumbs and deep-fried to perfection, these Italian-inspired snacks are perfect as appetizers or a comforting snack.
Ingredients
For the Tomato Rice
- 400 g crushed tomatoes (1 can/14 oz)
- 1 ½ cups vegetable stock (375 ml)
- 1 tablespoon oil (4 tsp, vegetable oil or similar)
- ½ medium onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- ¾ cups arborio rice (150 g / ~5 ½ oz)
- ½ cup sundried tomatoes, roughly chopped (95 g / ~3 ½ oz)
- 40 g parmesan cheese, finely grated
- ¼ cup fresh basil, roughly chopped
For the Arancini
- 75 g mozzarella cheese, cut into 15 cubes (~2 ½ oz)
- 2 large eggs
- 1 cup breadcrumbs
- ⅓ cup plain flour (all-purpose flour) (43 g / 1 ½ oz)
- Vegetable oil for deep frying (not olive oil)
- Salt and pepper to taste
Instructions
- Prepare the stock and tomatoes: Place the vegetable stock and crushed tomatoes in a saucepan. Bring to a simmer, then turn off the heat and cover with a lid to keep warm.
- Sauté the vegetables: In a large saucepan over medium heat, heat the oil. Add the finely chopped onion, celery, and minced garlic. Cook for 2-3 minutes until the vegetables have softened and become fragrant.
- Add and toast the rice: Add the arborio rice to the pan and cook for 1-2 minutes, stirring frequently, until the rice grains look glassy and slightly translucent in spots.
- Cook the rice with tomato stock: Add a ladleful of the warm tomato stock to the rice and stir until the liquid is absorbed. Repeat with another ladleful to help the rice absorb the flavors gradually.
- Simmer the rice: Add the remaining tomato stock, stir well, and bring the mixture back to a simmer. Immediately reduce the heat to low, cover with a lid, and let cook gently for 15-20 minutes until the rice is tender but still has a slight bite and most of the liquid is absorbed.
- Finish the rice mixture: Stir in the chopped sundried tomatoes and grated parmesan cheese. Season with salt (about ¼-½ tsp) and freshly cracked black pepper (about ¼ tsp). Taste and adjust seasoning as needed.
- Cool the rice: Transfer the rice mixture to a plate and allow it to cool at room temperature for 15-20 minutes. Stir in the fresh chopped basil, then cover and refrigerate for 1-2 hours until fully chilled and firm.
- Prepare for frying: Heat about 2 inches of vegetable oil in a deep heavy-based medium saucepan over high heat until it reaches 180°C (350°F). Use a deep fry thermometer to monitor the temperature accurately.
- Set up coating stations: Place the plain flour in one bowl, whisk the eggs in a second bowl, and place the breadcrumbs in a third bowl.
- Form the arancini balls: With wet hands to prevent sticking, take golf ball-sized portions of the chilled rice and flatten slightly in your palm. Place a cube of mozzarella in the center, then wrap the rice around it, forming a smooth, firm ball. Repeat until all 15 balls are formed.
- Coat the balls: Roll each ball first in the flour, then dip in the whisked eggs letting excess drip off, and finally roll thoroughly in the breadcrumbs to coat evenly. Transfer the coated balls to a large plate and chill until ready to fry.
- Fry the arancini: Carefully place 3-4 balls in the hot oil without overcrowding. Fry for about 5 ½ minutes, maintaining the oil temperature between 170°C (340°F) and 180°C (350°F), until the balls are golden brown and crispy.
- Drain excess oil: Remove the fried arancini using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Repeat frying: Continue frying the remaining balls in batches, maintaining the oil temperature and draining each batch on paper towels.
- Serve and enjoy: Serve the arancini warm as appetisers or snacks. Optionally, accompany with marinara sauce or a fresh salad. Leave a comment and rating if you enjoyed the recipe!
Notes
- Use a deep fry thermometer to ensure the oil stays at the correct temperature for perfectly fried arancini.
- Do not overcrowd the pan when frying to maintain oil temperature and even cooking.
- Allow the rice mixture to chill thoroughly before forming and frying for easier handling and better texture.
- Vegetable stock can be substituted with chicken stock if not vegetarian.
- Ensure the oil used for frying is neutral vegetable oil, not olive oil, to avoid burning and off-flavors.
- Leftover arancini can be reheated in an oven or air fryer to retain crispiness.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
