Arancini are Italian rice balls that are stuffed, coated with bread crumbs and deep fried, and are a staple of Sicilian cuisine،its also similar to the arabic dish in the Levantine cuisine the kibbeh.


How to make 

  • Heat the olive oil, Add onion and garlic, and cook, stirring until onion is soft.
  • Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated.
  • Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated.
  • When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham.
  • Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese.
  • Transfer the risotto to a bowl, and allow to cool.
  • Stir the beaten egg into the risotto.
  • Whisk together the remaining egg and milk with a fork in a bowl. For each ball, roll 2 tablespoons of the risotto into a ball.
  • Press a piece of the mozzarella cheese into the center, and roll to enclose.
  • Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
  • Fry the balls in small batches until evenly golden, turning as needed.
  • Drain on paper towels.


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