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Arancini with Marinara Sauce


This great recipe is courtesy of Carmella Mitrano.

  • Yield: Makes about 20

Source: The Martha Stewart Show, July Summer 2007


  • 4 cups Arborio rice
  • 1 tablespoon olive oil
  • 3 to 4 cloves garlic, finely chopped
  • 5 large eggs
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
  • 1 1/2 cups Italian-style breadcrumbs
  • 2/3 cup finely chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground pepper
  • 1 pound fresh buffalo mozzarella cheese, cut into 1/2-inch cubes
  • 1/2 pound thinly sliced hot capicolla or proscuitto, halved and folded into quarters
  • Canola oil, for frying
  • Marinara Sauce


  1. Place rice and 6 cups of water in a large saucepan; bring to a boil. Reduce heat to a medium-low and cook, covered, stirring often, until water is completely absorbed, 20 to 25 minutes. Transfer to a large bowl; set aside until completely cooled.

  2. Meanwhile, in a small skillet heat olive oil over medium-high heat. Add garlic and cook, stirring, until golden and fragrant, about 2 minutes. Remove from heat; set aside.

  3. Stir 3 eggs, one at a time, into cooled rice. Add Parmesan, parsley, and reserved cooked garlic; stir to combine. Season with salt and pepper.

  4. Fill a large bowl with water. Dip your hands into the water and then form rice mixture into a 2 1/2-inch ball. Transfer to a parchment-lined baking sheet. Repeat process until all of the rice has been used. Using 2 fingers, make an indentation in each ball. Fill each ball with 1 piece of mozzarella cheese and 1 piece of capicolla or proscuitto. Press together to enclose. If necessary, add more rice mixture to cover.

  5. Beat remaining 2 eggs in a medium bowl. Place breadcrumbs in a shallow dish. Dip each rice ball first in egg mixture, and then in breadcrumbs to coat. Gently remold rice balls if they begin to loose their round shape. Return to parchment paper-lined baking sheet; set aside.

  6. Heat 5 inches of oil in a large Dutch-oven until it reaches 350 degrees on a deep-fry thermometer. Using a slotted spoon, gently lower one rice ball at a time into hot oil, working in batches if necessary. Cook rice balls, turning, until brown and crispy on all sides, 2 to 3 minutes. Transfer to a paper towel-lined plate. Serve immediately with marinara sauce.

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