Arancini with Bocconcini & Peas Arancini with Bocconcini & Peas

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 3 hours
  • Portion size 10 servings



In large saucepan, melt butter over medium heat; cook onion, stirring, until softened, about 5 minutes. Add rice and garlic; cook, stirring, for 1 minute. Add broth and 2 cups water; bring to boil, stirring constantly. Reduce heat to low; cover and cook until rice is tender and creamy, about 15 minutes. (If rice is still firm, add 1/2 cup water and cook until tender.)

Add peas to pan; cook, stirring, just until warmed. Add Parmesan and basil; season with salt and pepper. Transfer mixture to baking sheet or large dish; let cool. Cover and refrigerate until cold, about 2 hours.

Place flour, eggs and bread crumbs in three separate shallow bowls. Roll rice mixture by 2 tbsp into balls. Insert bocconcini piece into centre of each and roll to enclose cheese. Dredge in flour; dip in eggs, shaking lightly to remove excess. Roll in bread crumbs, pressing to coat well.

In large deep saucepan or deep fryer, heat oil to 375°F. Deep-fry balls, five at time, until golden, 3 to 4 minutes; using slotted spoon, transfer to paper towel-lined baking sheet. Serve hot. (Make-ahead: Can be cooled, then refrigerated for up to 3 days or frozen for up to 2 months.)

Test Kitchen Tip: Serve the arancini with warm marinara sauce for dipping.

Nutritional facts PER SERVING (3 ARANCINI): about

  • Calories 335
  • Total fat 12 g
  • Saturated fat 5 g
  • Cholesterol 75 mg
  • Sodium 250 mg
  • Total carbohydrate 44 g
  • Fibre 2 g
  • Sugars 3 g
  • Protein 13 g
  • Iron 1.4 mg
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Lunch & Dinner

Arancini with Bocconcini & Peas