Table of Contents

Arancini With Marinara Sauce (As Seen on Martha Stewart)

The scent of frying oil and simmering tomatoes always takes me back to my Nonna’s kitchen. She’d spend hours rolling these golden orbs, each one a perfect bite of cheesy, ricey goodness. Every family gathering wasn’t complete without a platter of steaming arancini, the ultimate comfort food that always brought us together. Though my Nonna’s recipe remains a closely guarded family secret, this version, inspired by Martha Stewart, captures that same magic—crispy on the outside, creamy and savory on the inside, and utterly irresistible.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 10
Yield: 20 balls
Dietary Type: Not specified

Ingredients

4 cups arborio rice
1 tablespoon olive oil
3-4 garlic cloves, finely chopped
5 large eggs
1 1/2 cups freshly grated parmigiano-reggiano cheese
1 1/2 cups Italian seasoned breadcrumbs
2/3 cup finely chopped fresh flat-leaf parsley
Coarse salt & freshly ground black pepper
1 lb fresh buffalo mozzarella cheese, cut into 1/2-inch cubes
1/2 lb prosciutto, thinly sliced, halved and folded into quarters
Canola oil, for frying
Marinara sauce, for serving

Equipment Needed

Large saucepan
Small skillet
Large bowl
Parchment-lined baking sheet
Medium bowl
Shallow dish
Large Dutch-oven
Deep-fry thermometer
Slotted spoon
Paper towel-lined plate

Instructions

Place the arborio rice and 6 cups of water in a large saucepan. Bring to a boil over high heat.
Once boiling, reduce the heat to medium-low, cover the saucepan, and cook, stirring often, until the water is completely absorbed, about 20 to 25 minutes.
Transfer the cooked rice to a large bowl and set aside to cool completely. This step is crucial; the rice needs to be cool enough to handle without burning yourself.
While the rice is cooling, prepare the garlic. In a small skillet, heat the olive oil over medium-high heat.
Add the finely chopped garlic to the heated oil and cook, stirring frequently, until golden and fragrant, about 2 minutes. Be careful not to burn the garlic, as it will become bitter.
Remove the skillet from the heat and set aside.
Once the rice has cooled, stir in 3 eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Add the freshly grated Parmesan cheese, parsley, and the cooked garlic (including the oil) to the rice mixture. Stir well to combine all ingredients thoroughly.
Season the rice mixture generously with coarse salt and freshly ground black pepper to taste.
Fill a large bowl with water. This is your “hand-dipping station” to prevent the rice from sticking to your hands.
Dip your hands into the water, then take a handful of the rice mixture and form it into a 2 1/2-inch ball. The wet hands will help prevent the rice from sticking.
Transfer the formed rice ball to a parchment-lined baking sheet.
Repeat the process of dipping your hands in water and forming rice balls until all of the rice mixture has been used.
Using two fingers, make an indentation in the center of each rice ball.
Fill each indentation with 1 piece of mozzarella cheese cube and 1 piece of prosciutto (that has been halved and folded into quarters).
Press the rice around the cheese and prosciutto to enclose the filling completely. If necessary, add more rice mixture to cover any exposed filling. Ensure the balls are well-sealed to prevent the cheese from leaking out during frying.
In a medium bowl, beat the remaining 2 eggs.
Place the Italian seasoned breadcrumbs in a shallow dish.
Dip each rice ball first in the beaten egg mixture, ensuring it’s fully coated.
Then, dredge the egg-coated rice ball in the breadcrumbs, pressing gently to coat evenly.
If the rice balls begin to lose their round shape during the dipping process, gently remold them with your hands.
Return the breaded rice balls to the parchment paper-lined baking sheet and set aside.
Pour 5 inches of canola oil into a large Dutch-oven.
Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit on a deep-fry thermometer. Maintaining the correct oil temperature is crucial for achieving crispy, evenly cooked arancini.
Using a slotted spoon, gently lower one rice ball at a time into the hot oil, being careful not to overcrowd the Dutch-oven. Work in batches if necessary to maintain the oil temperature.
Cook the rice balls, turning occasionally, until they are golden brown and crispy on all sides, about 2 to 3 minutes.
Transfer the cooked arancini to a paper towel-lined plate to drain excess oil.
Serve the arancini immediately with warm marinara sauce.

Expert Tips & Tricks

Rice Type Matters: Using arborio rice is essential for achieving the creamy texture characteristic of arancini. Its high starch content releases during cooking, creating the perfect consistency.
Cooling is Key: Don’t rush the cooling process of the cooked rice. This step allows the rice to firm up, making it easier to form the balls and prevent them from falling apart during frying.
Freezing for Later: As mentioned previously, unfriend arancini can be frozen for up to 3 months. Thaw completely before frying. They may require slightly longer frying time.
Temperature Control: Maintaining the oil temperature is critical. If the oil is too hot, the arancini will brown too quickly on the outside while remaining cold in the center. If the oil is not hot enough, they will absorb too much oil and become greasy.
Flavor Boost: Consider adding a pinch of saffron to the rice while it’s cooking for a richer flavor and vibrant color.

Serving & Storage Suggestions

Serve the arancini immediately while they’re hot and crispy. Arrange them artfully on a platter with a bowl of warm marinara sauce for dipping. A sprinkle of fresh parsley adds a pop of color.

Leftover arancini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in a microwave, but they will lose some of their crispiness. For best results, reheat in an air fryer to maintain the crispy exterior. Do not leave arancini at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	591.9 kcal	N/A
Calories from Fat	167 g	28%
Total Fat	18.6 g	28%
Saturated Fat	9.4 g	47%
Cholesterol	137.7 mg	45%
Sodium	843.8 mg	35%
Total Carbohydrate	77.8 g	25%
Dietary Fiber	3.3 g	13%
Sugars	1.7 g	6%
Protein	25.7 g	51%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegetarian Arancini: Omit the prosciutto and replace it with roasted vegetables like mushrooms, zucchini, or eggplant.
Spicy Arancini: Add a pinch of red pepper flakes to the rice mixture or a drizzle of chili oil to the marinara sauce.
Cheese Variations: Experiment with different cheeses like fontina, provolone, or smoked mozzarella for a unique flavor.
Gluten-Free Arancini: Use gluten-free breadcrumbs for coating.
Different Rice: While arborio is best, Carnaroli rice can also be used as a substitute.

FAQs (Frequently Asked Questions)

Q: Can I make these ahead of time?
A: Yes, you can prepare the rice balls, coat them in breadcrumbs, and store them in the refrigerator for up to 24 hours before frying.

Q: Can I bake these instead of frying?
A: While frying yields the best results, you can bake them at 400°F (200°C) for about 20-25 minutes, or until golden brown, but the texture will be different.

Q: What can I use instead of prosciutto?
A: You can use other cured meats like salami, capicola, or even cooked ham.

Q: My arancini are falling apart while frying. What am I doing wrong?
A: Make sure the rice is completely cooled before forming the balls and that you are pressing the rice mixture firmly to enclose the filling. Also, ensure the oil is at the correct temperature.

Q: Can I freeze the cooked arancini?
A: Yes, you can freeze cooked arancini. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. Reheat in the oven for best results.

Final Thoughts

So there you have it, my take on Martha Stewart’s Arancini recipe! Don’t be intimidated by the process; with a little patience and practice, you’ll be whipping up these golden delights in no time. Gather your ingredients, put on some good music, and get ready to create a little bit of Italian magic in your own kitchen. Whether you serve them as an appetizer, a side dish, or even a light meal, I hope these arancini bring as much joy to your table as they have to mine over the years. Let me know how they turn out, and feel free to share your own variations – happy cooking!