Smoked Paprika Arancini

Prep Time: 15 minutes
Cook Time: 45 minutes
Serving Size: 12
Smoked Paprika Arancini


  • 1/4 cup (60 mL) Mastro® Olive Oil
  • 4 large shallots, finely chopped
  • 4 cloves garlic, minced
  • 2 tsp (10 mL) smoked paprika
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 cups (500 mL) Arborio rice
  • 3/4 cup (175 mL) white wine
  • 4 cups (1 L) sodium-reduced chicken broth
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 2 tsp (10 mL) finely grated lemon zest
  • 4 oz (125 g) Mastro® Cacciatore Salami, cut into 1/2-inch (1 cm) cubes
  • 1 cup (250 mL) all-purpose flour
  • 3 eggs, beaten
  • 2 cups (500 mL) Italian seasoned bread crumbs
  • 8 cups (2 L) vegetable oil, for frying
  • Marinara sauce, for serving


  1. Heat olive oil in large saucepan set over medium heat; cook shallots and garlic for about 3 minutes or until softened. Stir in paprika, salt and pepper. Add rice, stirring to coat well. Pour in wine; simmer for 2 to 3 minutes or until almost all of the wine evaporates.
  2. Pour in broth; bring to boil. Reduce heat; cover and simmer for about 20 minutes or until rice is tender but still slightly firm in centre. Stir in Parmesan and lemon zest. Let stand for 5 minutes. Scrape rice onto large baking sheet into thin layer. Let cool completely.
  3. Divide rice into 1/2 cup (125 mL) portions and form into balls. Place cube of salami in centre of each ball, wrapping rice around salami to enclose fully. Place flour, eggs and bread crumbs in separate shallow bowls. Dip rice balls in flour, then egg, then bread crumbs until completely coated, shaking off excess.
  4. Pour oil into large, heavy-bottom saucepan set over high heat; heat over medium heat until temperature reads 375F (190C) when tested with deep-fry thermometer. Using slotted spoon, carefully lower rice balls into oil. Fry, in batches, for 7 to 8 minutes for until golden brown all over and heated through. Transfer to paper towel–lined plate. Serve warm or at room temperature with marinara sauce for dipping.
  5. Tip: Allow hot oil to cool completely. Pour through fine-mesh strainer to remove solid bits, then pour clean oil back into a container to save for frying again.

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