Rice Fritters "Arancini"


  • 1/4 cup butter
  • 2 medium onions, finely chopped
  • 2 cloves garlic, finely diced
  • 3 cups Arborio rice
  • 7 cups chicken stock, warm
  • 1 cup Parmesan cheese, finely grated
  • 2 medium eggs, beaten, for the rice mixture
  • 1/2 cup bread crumbs


  • 1 1/2 cups Fontina or Mozzarella cheese, cut into 1/2 inch cubes


  • 4 medium eggs, lightly beaten with a pinch of salt for the breading
  • 4 1/2 cups bread crumbs
  • 3 cups vegetable oil, for frying


In a pan, melt the butter and saute the onions and garlic over medium heat until soft, about 5 minutes. Add the Arborio rice and stir until lightly toasted. Cook for 3 minutes and start, slowly, adding the chicken stock in 1/2 cup increments, stirring until each pour is absorbed by the rice and then adding more. Cook until the rice is al dente. Remove the pan from the head and add Parmesan cheese, 2 medium eggs, and 1/2 cup of bread crumbs. Let rest.

To Form the Balls: Spread a thin layer of the rice on the palm of your hand and place a cheese cube in the center. Close the rice around the cheese, patting it into a ball shape. Place the rice balls on a cookie sheet lined with parchment paper. Dip each ball int he beaten egg and roll in bread crumbs.

Heat the oil in a deep frying pan and dip the rice balls, a few at a time, cooking until lightly golden brown. Serve warm with a side of homemade marinara sauce or Regina’s Salsa Verde from A Place at the Table, page 70.