Description
Arancini with Calabrian Chili Aioli are irresistible Italian rice balls that deliver a delightful crunch paired with a creamy, flavorful center. Coated in crispy panko breadcrumbs and served with a zesty, spicy aioli, these golden treats transform any gathering into a festive culinary experience. Perfect for appetizers or snacks, these arancini will transport you to the sun-kissed streets of Sicily with every bite!
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups low-sodium chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 2 large eggs
- 1 cup panko breadcrumbs
- 2 tbsp Calabrian chili paste (adjust to taste)
- For the aioli: 1/2 cup mayonnaise
- For the aioli: 2 tbsp freshly squeezed lemon juice
Instructions
- Prepare risotto by cooking Arborio rice in chicken broth until creamy. Allow cooling before mixing in Parmesan and beaten eggs.
- Shape cooled risotto into balls around your desired filling (like mozzarella).
- Roll each ball in flour, dip in beaten eggs, then coat with panko breadcrumbs.
- Fry in hot oil until golden brown or bake at 400°F (200°C) for a healthier option.
- For the aioli, mix mayonnaise, lemon juice, and Calabrian chili paste until smooth.
- Serve warm drizzled with aioli.
Nutrition
- Serving Size: 1 arancini ball (50g)
- Calories: 140
- Sugar: 0g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 40mg