Take a Cheesy Delight in Crispy Arancini Rice Balls

by Haley James 18 days ago

266 Kcal

Protein 11g
Carbohydrates 29g
Fat 11g

Average cooking

105 min

The most vibrant and brightest place of Ireland, Galway is a magnificent western city located along the Wild Atlantic Way. Not only does this Irish jewel uncover the country’s rich medieval history and traditional culture, but it also mesmerizes with its cool bohemian vibe represented in bustling colorful streets and chic design spots. Famed for splendid natural views and impressive film heritage, Galway became a UNESCO City of Film in 2014, while in 2020, in recognition of its arty parties and musical festivals, the lively city was declared a European Capital of Culture. Just like its diverse entertaining legacy, the city’s food scene is flourishing and makes any foodie spoilt for choice. From incredible fine-dining restaurants and cafes to excellent bistros and pubs – Galway is brimming with passionate chefs, brewers, and chocolatiers. One of its notable gastronomic venues, Sheridans Cheesemongers is Ireland’s leading cheese retailer run by two brothers, Seamus and Kevin Sheridan. Take a look at the recipe created with their quality artisan products and enjoy your crunchy cheesy meal.

Where to try

Sheridans Wine Bar & Wine Shop

#1 of 416 pubs & bars in Galway , Ireland

Address: 14 Churchyard St, Galway, County Galway, Ireland

Follow the straightforward cooking directions below and be ready to indulge in a melty cheese dish.

Arancini Rice Balls

Arancini Rice Balls
Crispy and delicious, these Sicilian rice balls feature a flavorful mozzarella filling, ideally accompanied by a rich meat sauce. A no-brainer both for a midday lunch or dinner party, arancini are preferably made from leftover cold risotto, evenly covered in crunchy breadcrumb coating, and deep fried to golden perfection. Unless you have any precooked rice, prepare fresh white wine risotto to form a delectable combination with a creamy mozzarella center. Follow the straightforward cooking directions below and be ready to indulge in a melty cheese dish.

Cooking directions

Ingredients

3 ½ cups of chicken broth
4 tablespoons of unsalted butter
1 finely chopped medium onion
2 thinly sliced cloves of garlic
1 cup of Carnaroli rice
1 ½ teaspoon of sea salt
150ml of dry white wine
50g of grated Parmesan
¼ cup of cream
2 teaspoons of grated lemon zest
1 tablespoon of fresh lemon juice
1 teaspoon of ground black pepper
125g of mozzarella
2 cups of breadcrumbs
2 large eggs
½ cup of all-purpose flour
about 6 cups vegetable oil for deep-frying

Step 1. In a medium saucepan, melt 2 tablespoons of the butter, add the chopped onion, and cook over medium heat, stirring occasionally. Once the onion is softened, add the sliced cloves of garlic and cook for another minute. Stir in the rice until evenly coated, for about 3 minutes, season with 1 ½ teaspoon of sea salt, then pour in the white wine, letting it bubble away for a couple of minutes. Begin adding the warm chicken stock, a ladle at a time, and keep stirring until all liquid is absorbed. It should take about 20 minutes.

Step 2. Once the risotto rice is cooked through but toothsome, remove the saucepan from heat and stir in the Parmesan, grated lemon zest, fresh lemon juice, cream, remaining 2 tablespoons of the butter, and season with the ground black pepper and salt.

Step 3. Line a baking sheet with parchment paper, evenly spread the risotto on it, and leave it to cool for at least 1 hour. Then scoop a portion (about ¼ cup) of the risotto to form the arancini about 2 ½ inch in diameter, place several 1cm pieces of mozzarella in the center, and roll a ball completely encasing the cheese. Place the arancini on another parchment-lined baking sheet and leave them in a fridge freezer for 10 minutes.

Step 4. Finely crush the breadcrumbs with a rolling pin or in a food processor and place them on a shallow plate. In a separate shallow dish, lightly beat the eggs and prepare a third shallow plate with the flour. Season all the ingredients with salt and pepper. Working with one ball at a time, roll it first in the flour, shaking off any excess, then evenly coat with the blended eggs and, finally, with the breadcrumbs. Transfer the arancini to the baking sheet and heat the oil.

Step 5. Using a slotted spoon, carefully lower half of the rice balls into the hot oil (176°C) and fry for 7 minutes until deeply golden. Place the cooked arancini on paper towels to drain and season with a pinch of salt. Cook the other half of the balls. Sprinkle the warm arancini with grated Parmesan and serve with a basic tomato sauce for dipping.

From stunning architectural sights to breathtaking landscapes and soaring cliffs, Galway is one of the most picturesque and unspoiled areas in Ireland. Boasting a number of must-see attractions and unique musical and film festivals, the city offers an impeccable food scene as well. On our website, you can explore a wide selection of dining options in Galway depending on price, cuisine, and atmosphere to choose the best restaurant and unforgettable gastronomic experience. Share your culinary ideas in the comments below and recommend your favorite places to dine at.