Step 1: Cook the Rice

Begin by cooking the Arborio rice in chicken or vegetable broth. This gives the rice extra flavor and helps achieve the creamy texture needed for Arancini. Bring the broth to a boil, then add the rice, reduce the heat, and simmer until the rice is tender and has absorbed all the liquid. Stir occasionally to avoid sticking. Once done, remove from heat, add butter, Parmesan cheese, salt, and pepper. Allow the rice to cool to room temperature.

Step 2: Prepare the Filling

While the rice cools, prepare your filling. In a mixing bowl, combine the mozzarella cubes with cooked ground meat and peas (if using). Stir in tomato sauce to bind the mixture together.

Step 3: Shape the Rice Balls

Once the rice is cooled, take small portions and flatten them slightly in your hand. Place a spoonful of the filling in the center, then mold the rice around the filling, creating a ball shape. Be sure to seal the ball tightly so the filling doesn’t escape during frying. Repeat with the remaining rice and filling.

Step 4: Coat the Rice Balls

Set up a coating station by placing the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third. Roll each rice ball first in flour, then dip in egg, and finally coat with breadcrumbs. Make sure each ball is evenly coated.

Step 5: Fry the Arancini

In a large frying pan, heat vegetable oil over medium heat. Once the oil is hot (around 350°F), carefully drop the rice balls into the oil, a few at a time, to avoid overcrowding. Fry until they are golden brown and crispy on all sides, about 3-4 minutes. Use a slotted spoon to remove the Arancini and place them on a paper towel-lined plate to drain any excess oil.