Arancini di Bocconcini

December 8, 2023  Happy Chef Avatar
Arancini di Bocconcini

Arancini di Bocconcini – Delicious Italian Rice Balls

Arancini di Bocconcini is a scrumptious Italian dish, and you won’t need to fly to Italy to make it; it’s easy to make at home in less than an hour! Traditionally known as “panzarotti,” these rice balls are filled with delicious pieces of bocconcini and smothered in a warm tomato sauce. Making Arancini di Bocconcini is a little bit labor-intensive, but the result is well worth it. Plus, the leftovers make great lunch the next day!

These sweet and savory snacks are sure to satisfy everyone, no matter if you like sweet or savory! The creamy bocconcini melts in your mouth and the light coating of crispy rice is simply mouthwatering. Plus, it’s a great way to feed a crowd and can be incredibly affordable. It’s also super versatile – you can add extra ingredients or subtract some to make it ENTIRELY your own!

Crafting these delicious treats only takes about 45 minutes. They’re perfect to serve as a substantial snack, or even as an appetizer at parties. Without a doubt, you can expect these delightful morsels to be a hit with anyone. So, what are you waiting for? Let’s get started!

So here is a step-by-step instructions on how to make Arancini di Bocconcini:

1/2 cup of Arborio rice
1/2 cup of grated Parmesan cheese
1/4 cup of peas, steamed
2 tablespoons of chopped parsley
1/2 cup of diced tomatoes
1/2 cup of diced meat (optional)
18 oz. of bocconcini (mozzarella)
1 egg
1/4 cup of flour
1/2 cup of breadcrumbs
1/2 cup of olive oil
Salt and pepper

1. Begin by cooking the rice. In a medium-sized pot, boil 1 cup of water. Once boiling, add the Arbario rice and reduce the heat. Cover and let it cook for 15 minutes, or until just tender.

2. In a bowl, add the cooked rice, Parmesan cheese, peas, parsley, tomatoes and diced meat. Mix until everything is evenly distributed and season with salt and pepper.

3. Take a few spoonfuls of the rice mixture and make a ball with your hands, molding it at the same time, until the desired size of a rice ball is attained. It’s important to form small yet firm balls.

4. Cut the bocconcini into cubes, place one in the middle of the rice ball and close the ball in your hands. Set aside.

5. In a separate bowl, beat the egg with a fork and prepare a plate with the flour, and another plate with the bread crumbs.

6. Dip each rice ball into the egg, followed by the flour and the breadcrumbs. Make sure there is no excess egg or flour.

7. Heat the olive oil in a pan over medium high heat. Fry the Arancini di Bocconcini for a few minutes until golden brown on




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