Arancini With Cheese and Peas

Crispy Italian golden brown arancini rice balls filled with cheese and peas.

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Arancini are classic Italian rice balls usually made with Arborio (risotto) rice and stuffed with cheese, peas and sometimes beef. They are coated in breadcrumbs and deep fried. I like to make them with any leftover rice and ingredients I have on hand. They are always gobbled up and rarely are there any leftovers even while I play fast and loose with the recipe.

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What ingredients do you need for arancini with cheese and peas?

• Cooked Rice
• Pigeon Peas
• Parmesan Cheese
• Panko Bread Crumbs
• Eggs
• Milk
• Flour
• Sea Salt
• Black Pepper

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The Recipe

Heat vegetable oil in a pot on the stove or use a table top fryer. Bring the heat to 365 degrees. Mix rice, peas and parmesan with 1 egg. I find that the rice sticks together and will form a ball better when it is room temperature and not cold.

In three separate bowls place flour, eggs with milk, and panko bread crumbs. Then start by completely covering the rice ball with flour, then in the egg mixture and then roll in the breadcrumbs. Make sure to let them soak in the eggs a second so it doesn’t just roll off. This will allow the bread crumbs to stick.

As you coat them, place the balls on a lined sheet pan sprinkled with breadcrumbs. Gently drop the risotto ball into the oil and fry until golden brown and crispy. Let them drain on a paper towel and sprinkle with sea salt.

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Recipe Tips:

• It is important to fry them right before service, so they are crispy.
• To reheat leftovers, place them in a preheated 375 degree oven for 10 minutes.
• Serve arancini with pesto or tomato sauce on the side to dip.
• Other ingredients such as mozzarella, fresh herbs, prosciutto or beans can be incorporated.

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Make Ahead:

• Arancini can be made ahead and held in the refrigerator for 2-3 days and then fried before service.
• If you would like to make them more than a few days ahead, you can freeze them and then let them thaw out overnight in the refrigerator. You may need to roll them in panko bread crumbs again after freezing if they feel wet.

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Storing tips:

• Store any leftovers in the refrigerator for up to 5 days.

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