Rice balls, or Arancini, are a favorite around here. These delicious bites are made with a risotto of choice, rolled into a ball and deep fried. I don’t mind indulging in the deep fried variety every so often (because they are sooo darn good) but at home, I don’t usually fry foods. I wanted a way to make this recipe easier and healthier. Healthier starts with the ingredients and choice of rice – along with baking vs. frying.
When you make an authentic recipe, it’s always made better with more authentic ingredients. Using regular rice for Arancini is fine and will work, but it’s so much better with a Risotto. The type of rice used is Arborio, which is a superfino rice for risotto. Village Harvest‘s Arborio rice was used in this recipe and it is the highest quality available, sourced from the Po River Valley in Italy.
The results couldn’t have been better. Whether you are making risotto, these baked Arancini or a need another type of rice, Village Harvest has the best rice and grains. All rice and grains are natural and unprocessed making it easy to pair with exciting recipes while staying on track. With plentiful antioxidants, fiber and vitamins, Village Harvest offers varieties that satisfy your desire to explore new flavors and dishes in a healthy way.
What you will need for this recipe :
Village Harvest Arborio, Unsalted Butter, Parmesan Cheese, Shredded Mozzarella, Crumbled Bacon, and Panko Breadcrumbs
You start by making the Risotto – which is easy to do as per the instructions right on the package. I like to add bacon, parsley, parmesan cheese and mozzarella cheese to my risotto, but you can add anything.
You’ll want to let the risotto set and then using a scoop, pack it into balls, roll in melted butter, panko and then bake at 400 degrees.
These come out so nicely – they are cheesy, crunchy and delicious as a side or as a meal themselves!
Tell me, what is your favorite rice dish to prepare? Look for Village Harvest Rice & Grains using this Product Locator
- 1 cup Village Harvest Arborio Rice (follow instructions on package – need 4 cups of chicken broth)
- 5 Tbsp Unsalted Butter
- 1/2 c. shredded mozzarella (part skim)
- 1/4 c. parmesan cheese – grated
- 3 slices cooked bacon – crumbled
- 2 tbsp of chopped parsley
- 1 cup of seasoned Panko Breadcrumbs
- salt/ pepper to taste
- Prepare Village Harvest Arborio Rice according to package instructions.
- Once cooked – add bacon, parsley, cheese and combine. Let set for 5 minutes
- Using a scoop, scoop a small amount of risotto – shaping into ball
- Roll in melted butter, then Panko – coating entire ball of rice.
- Bake at 400 for 15 minutes; rotating each until golden/crispy.
- Serve with our without dipping sauce.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.