Stuffed Rice Croquettes (Arancini) — Crispy & Meaty
These Easy and Tasty Stuffed Rice Croquettes is a classic Italian snack or appetizer. Best served hot straight off the pan.
Equipment
Large frying pan (12-inch / 30cm)
Medium frying pan (10-inch / 25cm)
Deep-fryer or deep heavy-bottomed saucepan
Slotted spoon or spider strainer
Large mixing bowl
Shallow dish for egg wash
Instant-read thermometer (optional — for checking oil temperature accurately)
Ingredients
4 tablespoons olive oil - extra-virgin ; 60ml
2 cups white rice - short-grain ; such as Arborio, 400g
4 cups beef stock (beef broth or beef bouillon) - broth or bouillon, 960ml
1 small white onion - chopped
4 ounces chicken livers - coarsely chopped, 115g
2 ounces ground veal - minced veal, 60g
½ cup peas - fresh or frozen, 75g
½ cup carrot - finely diced (you can use frozen)
2 tablespoons white wine - 30ml
1 large tomato - peeled and chopped
1 pinch salt - to taste
1 pinch ground black pepper - to taste
2 tablespoons Parmesan cheese - freshly grated, 15g
2 tablespoons butter - 30g
2 medium eggs - hard-boiled, peeled and chopped- 2 medium eggs - raw, fresh
1 ⅓ cups breadcrumbs - fine dry, 150g
4 cups vegetable oil - for deep frying, 960ml
Instructions
- Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Add the rice and stir for 2 minutes to toast. Begin adding the stock a ladleful at a time, cooking and stirring until it has all been absorbed and the rice is tender. The cooking method is similar to making risotto. It will take 15-20 minutes for the rice to be cooked. Remove from the heat and spread the rice onto a large plate or baking sheet to cool for at least 1 hour. (Note: this passive cooling time is not included in the prep/cook times below.)4 tablespoons olive oil, 2 cups white rice, 4 cups beef stock (beef broth or beef bouillon)
- Heat the remaining 2 tablespoons of oil in a medium frying pan over medium heat. Add the onion and sauté until softened, 3-4 minutes.4 tablespoons olive oil, 1 small white onion
- Add the chicken livers, veal, peas, diced carrot, and wine and simmer until the wine has evaporated, about 5 minutes. Add the tomato and season with salt and pepper. Continue cooking, stirring often, until the sauce is thick and well reduced, about 20 minutes.4 ounces chicken livers, 2 ounces ground veal, 1/2 cup peas, 1/2 cup carrot, 2 tablespoons white wine, 1 large tomato, 1 pinch salt, 1 pinch ground black pepper
- Combine the cooled rice, Parmesan, and butter in a bowl. Mix well and mold into round croquettes about the size of golf balls. Hollow out the center of each croquette and fill with meat sauce and a piece of hard-boiled egg. Close the rice around the filling.2 tablespoons Parmesan cheese, 2 tablespoons butter, 2 medium eggs
- Beat the raw eggs with a fork in a shallow dish. Dip the croquettes into the egg and then roll in bread crumbs.2 medium eggs, 1 1/3 cups breadcrumbs
- Heat the frying oil in a deep-fryer or deep heavy-bottomed saucepan to 350–365°F / 175–185°C. Test by dropping in a small cube of bread — it should bubble immediately and turn golden in about 30 seconds. If it browns in under 15 seconds, the oil is too hot.4 cups vegetable oil
- Fry the croquettes in batches until crisp and golden brown, about 5 minutes each batch. Scoop out with a slotted spoon and drain on paper towels. Serve hot.
Notes
Storage: Fried croquettes keep refrigerated for up to 2 days. Reheat at 375°F / 190°C on a wire rack over a baking sheet for 10–12 minutes — skip the microwave, it kills the crust.
Freezing: Freeze shaped, unfried croquettes on a tray until solid, then transfer to a freezer bag. Fry from frozen at 325°F / 165°C, adding 2–3 minutes to the fry time.
Make-Ahead: Shape and bread the croquettes up to 24 hours ahead. Cover loosely and refrigerate, then fry straight from cold.
Substitutions: Ground beef or pork can replace the veal. If chicken livers aren't your thing, use an equal weight of ground chicken thigh — you'll lose some depth of flavour but the texture works.
Pro Tip: Test your oil with a bread cube — it should bubble immediately and turn golden in about 30 seconds (350–365°F / 175–185°C). If it browns in under 15 seconds, the oil is too hot and the outside will burn before the centre warms through.
Timing Note: Total active time is approximately 90 minutes (30 min prep + 60 min cook). Allow an additional 1 hour of passive cooling time for the rice before shaping — approximately 2 hours 30 minutes start to finish.
Nutrition
Serving: 1servingCalories: 2807kcalCarbohydrates: 117gProtein: 32gFat: 248gSaturated Fat: 42gPolyunsaturated Fat: 129gMonounsaturated Fat: 64gTrans Fat: 2gCholesterol: 290mgSodium: 948mgPotassium: 999mgFiber: 7gSugar: 7gVitamin A: 6766IUVitamin C: 21mgCalcium: 160mgIron: 11mg
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