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  • 2/3 cup arborio rice
  • 2 teaspoons Full Circle Organic unsalted butter
  • 2 cups vegetable oil
  • 1 Roche Bros. large egg
  • 1/2 cup Italian-style dry breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1-1/2 teaspoons chopped fresh Italian parsley
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 cubes (½-inch) Roche Bros. handmade mozzarella cheese


  1. Line rimmed baking pan with aluminum foil; line second rimmed baking pan with paper towel. In medium saucepot, heat rice, butter and 1-1/4 cups water to a boil over high heat; cover, reduce heat to low and cook 20 minutes. Remove from heat; let stand, covered, 10 minutes. Makes about 1-1/2 cups.
  2. In large skillet, heat oil over medium heat 5 minutes or until temperature reaches 350°. In large bowl, whisk egg; gently mix in rice, 1/4 cup breadcrumbs, Parmesan cheese, parsley, salt and pepper. Place remaining 1/4 cup breadcrumbs in wide, shallow dish.
  3. Form about 3 tablespoons rice mixture around 1 cube mozzarella cheese into 1-1/2-inch ball; roll in breadcrumbs and place on foil-lined pan. Repeat with remaining rice mixture and breadcrumbs to make 7 more balls.
  4. Add balls to hot oil; cook 6 minutes or until golden brown, turning once; with slotted spoon, transfer to paper towel-lined pan. Makes 8 arancini.

  • (2 arancini)
  • 354 Calories
  • 21g Fat (5g Saturated)
  • 59mg Cholesterol
  • 478mg Sodium
  • 34g Carbohydrates
  • 1g Fiber
  • 10g Protein