Home / Christmas Recipes / Arancini Veneziani (Venetian Rice Fritters)

Arancini Veneziani (Venetian Rice Fritters)

Arancini Veneziani (Venetian Rice Fritters)




6 cups chicken stock
4 tbsp. unsalted butter
3 cloves garlic, minced
1 small yellow onion, minced
1 1/3 cups arborio rice
1/3 cup white wine
4 oz. prosciutto, minced
4 oz. fresh mozzarella, minced
1 cup freshly grated Parmesan
1/2 cup finely chopped parsley
1/4 tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
Canola oil, for frying
1/2 cup flour
4 eggs, lightly beaten
1 1/2 cups plain bread crumbs


1. Heat stock in a 2-qt. saucepan over medium heat; keep warm. Heat butter in a 4-qt. saucepan over medium heat. Add garlic and onion; cook until soft, about 8 minutes. Add rice; cook, stirring, until lightly toasted, about 2 minutes. Add wine; cook until evaporated, about 1 minute. Add 1/2 cup stock; cook, stirring often, until liquid is absorbed. Repeat until all stock is used and rice is tender, about 40 minutes. Transfer to a bowl; stir in prosciutto, mozzarella, Parmesan, parsley, nutmeg, and salt and pepper. Using wet hands, shape rice mixture into about fifty 1 1/2″ logs; transfer to a parchment paper-lined baking sheet, and chill.

2. Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 350°. Place flour, eggs, and bread crumbs in three separate shallow bowls. Working in batches, dredge logs in flour, coat in eggs, and coat in bread crumbs; fry until golden brown, about 5 minutes. Drain on paper towels.

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