Arancini Veneziani (Venetian Rice Fritters)

  • Serves

    serves 6-8


These cheesy rice fritters are an addictive snack, often made with leftover risotto. This recipe first appeared in our March 2012 issue, with Dana Bowen's story Good and Plenty.


  • 6 cups chicken stock
  • 4 tbsp. unsalted butter
  • 3 cloves garlic, minced
  • 1 small yellow onion, minced
  • 1 13 cups arborio rice
  • 13 cup white wine
  • 4 oz. prosciutto, minced
  • 4 oz. fresh mozzarella, minced
  • 1 cup freshly grated Parmesan
  • 12 cup finely chopped parsley
  • 14 tsp. freshly grated nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • Canola oil, for frying
  • 12 cup flour
  • 4 eggs, lightly beaten
  • 1 12 cups plain bread crumbs


Step 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.

Step 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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.