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Price Rite of Bethlehem
1001 8th Avenue null
PA, 18018
6108822356
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Arancini.jpg
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Recipes

Recipe Details

Arancini
This Sicilian staple is an Italian snack consisting of a ball of rice coated with bread crumbs and then deep fried.
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Recipe - Price Rite of Bethlehem
Arancini.jpg
Arancini
Prep Time15 Minutes
Servings20
Cook Time45 Minutes
0
Ingredients
2 cups Arborio Rice
4 oz yellow onion, finely diced
10 cups lightly salted water or chicken stock
1 cup +2tbsp Colavita Extra Virgin Olive Oil, divided
3 tsp butter
1 lemon (zest)
3/4 cup freshly grated Pecorino Romano Cheese
2 oz fresh mozzarella, cut into 20 ½ inch dice
1/4 cup peas
1 cup flour
1 egg, beaten
1/4 cup panko breadcrumbs
1 cup Colavita Extra Virgin Olive Oil, plus more as needed
Salt, to taste
Directions

1. Bring a large pot with the 10 cups of water to a boil, and line a baking sheet with parchment paper.2. Place a saucepan over medium heat, and add a drizzle of extra virgin olive oil. Add the diced onions to the pan and cook until they become tender.3. When the onions are translucent, add the rice and toast the grains, making sure to coat them with the oil and mixing for 5 minutes. Using a large ladle, add 1 cup of hot water until the rice is just covered, stirring continuously until the water is just above the surface of the rice, keeping the liquid at a consistent boil. Repeat this process until you have added all the water and the risotto is cooked through.4. When the risotto is al dente, stir in the butter, lemon zest, peas and grated Parmigiano Reggiano until all ingredients are thoroughly incorporated. Season with salt, to taste.5. Remove the pan from the heat and spread the risotto on the baking sheet lined with parchment paper to allow it to cool.6. Once it has cooled, roll portions of the risotto in your hands to form balls of about 4 ounces, and stuff each one with a piece of mozzarella, sealing any holes.7. Place the flour, beaten egg, and breadcrumbs in separate bowls. Coat one risotto ball first with the flour, then with the egg, and finally with the breadcrumbs, then place it back on the baking sheet lined with parchment paper. Repeat this process until all the risotto balls have been coated thoroughly.8. In a large, heavy-bottomed skillet, heat 1 cup of extra virgin olive oil until it is almost smoking. Cook the arancini in the oil until they become golden brown all over. Remove each rice ball to a plate lined with paper towels to drain. Serve warm, topped with a sprinkling of grated Parmigiano Reggiano.

15 minutes
Prep Time
45 minutes
Cook Time
20
Servings
0
Calories

Shop Ingredients

Makes 20 servings
2 cups Arborio Rice
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Rice-A-Roni Spanish Rice, 6.8 Ounce
$0.99
$0.15/oz
4 oz yellow onion, finely diced
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Yellow Onions 3 LB, 3 Pound
$2.19
$0.73/lb
10 cups lightly salted water or chicken stock
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Fresh Chicken Chicken Fat For Stock, 1 Pound
$1.49/lb
$1.49/lb
1 cup +2tbsp Colavita Extra Virgin Olive Oil, divided
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Goya Extra Virgin Olive Oil, 8.5 Fluid Ounce
$3.99
$0.47/fl oz
3 tsp butter
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PriceRite Whipped Butter Cup - Salted, 8 Ounce
$2.49
$0.31/oz
1 lemon (zest)
an image
Lemon 1 ct, 1 Each
$0.50
3/4 cup freshly grated Pecorino Romano Cheese
Not Available
2 oz fresh mozzarella, cut into 20 ½ inch dice
an image
BelGioioso Cheese - Fresh Mozzarella, 16 Ounce
$4.99
$0.31/oz
1/4 cup peas
an image
ShopRite Garden Peas - Sweet, 24 Ounce
$1.99
$0.08/oz
1 cup flour
an image
Bisquick Pancake & Baking Mix, 20 Ounce
$2.19
$0.11/oz
1 egg, beaten
an image
Just Crack An Egg Denver Scramble Kit, 3 Ounce
$1.99
$0.66/oz
1/4 cup panko breadcrumbs
an image
Colonna Flavored Bread Crumbs, 20 Ounce
$1.29
$0.06/oz
1 cup Colavita Extra Virgin Olive Oil, plus more as needed
Not Available
Salt, to taste
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PriceRite Iodized Salt, 26 Ounce
$0.49
$0.02/oz

Directions

1. Bring a large pot with the 10 cups of water to a boil, and line a baking sheet with parchment paper.2. Place a saucepan over medium heat, and add a drizzle of extra virgin olive oil. Add the diced onions to the pan and cook until they become tender.3. When the onions are translucent, add the rice and toast the grains, making sure to coat them with the oil and mixing for 5 minutes. Using a large ladle, add 1 cup of hot water until the rice is just covered, stirring continuously until the water is just above the surface of the rice, keeping the liquid at a consistent boil. Repeat this process until you have added all the water and the risotto is cooked through.4. When the risotto is al dente, stir in the butter, lemon zest, peas and grated Parmigiano Reggiano until all ingredients are thoroughly incorporated. Season with salt, to taste.5. Remove the pan from the heat and spread the risotto on the baking sheet lined with parchment paper to allow it to cool.6. Once it has cooled, roll portions of the risotto in your hands to form balls of about 4 ounces, and stuff each one with a piece of mozzarella, sealing any holes.7. Place the flour, beaten egg, and breadcrumbs in separate bowls. Coat one risotto ball first with the flour, then with the egg, and finally with the breadcrumbs, then place it back on the baking sheet lined with parchment paper. Repeat this process until all the risotto balls have been coated thoroughly.8. In a large, heavy-bottomed skillet, heat 1 cup of extra virgin olive oil until it is almost smoking. Cook the arancini in the oil until they become golden brown all over. Remove each rice ball to a plate lined with paper towels to drain. Serve warm, topped with a sprinkling of grated Parmigiano Reggiano.