If you’ve never had Arancini Rice Balls, get ready for a game-changer! These golden, crispy, cheese-filled delights are the ultimate Italian comfort food. Imagine biting into a crunchy, perfectly fried shell that gives way to creamy risotto, gooey melted cheese, and a burst of flavor in every bite. Sounds heavenly, right?
Whether you serve them as a party appetizer, a snack, or even a main dish, these little bites of happiness are always a hit. And trust me, once you make them, you’ll wonder why you didn’t start sooner!
Why You’ll Love Arancini Rice Balls
These delicious fried rice balls are not just about taste—they bring people together! Here’s why they’re a must-try:
Crispy & Cheesy:
The crunchy exterior paired with a melty, cheesy center is pure perfection.
Perfect for Any Occasion:
Great as an appetizer, snack, or even a meal when served with a fresh salad.
Make-Ahead Friendly:
Prepare them in advance, refrigerate, and fry when ready—ideal for entertaining!
Budget-Friendly:
Made with leftover risotto or simple pantry staples, this is an affordable way to create a gourmet treat.
Customizable:
Switch up the fillings with different cheeses, meats, or veggies for endless variations.
Ingredients in Arancini Rice Balls
These simple ingredients come together to make the ultimate crispy and cheesy snack!
Cooked Risotto:
Traditional arancini start with creamy, flavor-packed risotto. You can use leftover risotto or make a fresh batch just for this recipe.
Mozzarella Cheese:
The melty, gooey heart of every rice ball! Use cubed mozzarella for the best cheese pull.
Eggs:
Help bind the mixture together and create the perfect texture for frying.
Breadcrumbs:
Give arancini that signature crispy, golden coating. Use Italian-seasoned breadcrumbs for extra flavor.
Parmesan Cheese:
Adds a rich, salty depth to the rice mixture.
Flour:
A light dusting before frying ensures the perfect crispy exterior.
Milk:
Used in the breading process to help the coating stick.
Oil for Frying:
Use a neutral oil like vegetable or canola for a perfectly crisp texture.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get started on making these crispy, cheesy Italian delights!
Prepare the Rice Mixture:
If using leftover risotto, let it come to room temperature. Mix it with Parmesan cheese and one beaten egg to help it hold together.
Shape the Arancini:
Take a small handful of the rice mixture and flatten it in your palm. Place a cube of mozzarella in the center, then shape the rice around it into a ball.
Coat the Rice Balls:
Set up a breading station with three bowls:
- One with flour
- One with a beaten egg and milk mixture
- One with breadcrumbs
Roll each rice ball in flour, dip in the egg mixture, then coat in breadcrumbs.
Heat the Oil:
In a deep pan or fryer, heat oil to 350°F (175°C). This ensures the arancini cook evenly and develop a golden crust.
Fry to Perfection:
Carefully place the coated rice balls in the hot oil, frying in batches. Cook for about 3-4 minutes, or until they are golden brown and crispy.
Drain and Serve:
Remove from oil and place on a paper towel-lined plate to drain excess oil.
Enjoy!
Serve warm with marinara sauce for dipping, and get ready to fall in love with every bite!
How to Serve Arancini Rice Balls
These crispy delights are incredibly versatile! Here are some ways to enjoy them:
- With Marinara Sauce: A classic pairing! The tangy tomato sauce complements the rich, cheesy filling.
- With a Side Salad: Serve with a fresh green salad for a balanced meal.
- As a Party Appetizer: Arrange on a platter with toothpicks and dipping sauces.
- With Garlic Aioli: A creamy garlic dip adds an extra layer of deliciousness.
- With Soup: Pair with a bowl of tomato or minestrone soup for an Italian-inspired meal.
Additional Tips
- Use Cooled Rice: Warm rice is too sticky—chill it first to make shaping easier.
- Double Coat for Extra Crunch: For an ultra-crispy shell, dip the arancini in egg and breadcrumbs twice before frying.
- Air Fryer Option: Spray with oil and air fry at 375°F (190°C) for 10-12 minutes, shaking halfway through.
- Make It Vegetarian: Skip the meat fillings and use mushrooms or spinach for a delicious vegetarian option.
- Freeze for Later: Uncooked arancini freeze well! Just thaw and fry when needed.
FAQ Section
Q1: Can I bake arancini instead of frying?
A1: Yes! Bake at 400°F (200°C) for about 20-25 minutes, turning halfway through, until golden brown.
Q2: What type of rice is best for arancini?
A2: Arborio rice is ideal because of its high starch content, which helps the balls hold together.
Q3: Can I add meat to the filling?
A3: Absolutely! Some traditional arancini include ground beef, prosciutto, or even a bit of ragu sauce.
Q4: How do I store leftovers?
A4: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep them crispy.
Q5: Can I freeze arancini?
A5: Yes! Freeze before frying for up to 3 months. Fry straight from frozen or thaw in the fridge first.
Q6: What’s the best oil for frying?
A6: Use a neutral oil like vegetable, canola, or peanut oil for a crisp texture and mild flavor.
Q7: Can I make arancini with plain rice instead of risotto?
A7: It’s possible, but risotto has the best texture for shaping and frying. If using plain rice, mix it with extra cheese and egg for better binding.
Q8: How do I prevent arancini from falling apart while frying?
A8: Make sure the rice balls are firmly packed and completely coated in breadcrumbs. Chilling before frying also helps.
Q9: What dipping sauces go well with arancini?
A9: Marinara sauce, garlic aioli, pesto, or even a spicy tomato chutney are great options.
Q10: Can I make these in advance for a party?
A10: Yes! Bread them ahead of time and keep them in the fridge until ready to fry.
Final Thoughts
If you love crispy, cheesy, flavor-packed bites, these Arancini Rice Balls are calling your name! Whether you’re serving them as an appetizer, snack, or even a meal, they’re guaranteed to impress. So grab some rice, get frying, and enjoy a taste of Italy right at home. Buon appetito!
Print
Arancini Rice Balls
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 24 rice balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These crispy, golden Arancini Rice Balls are stuffed with gooey mozzarella and packed with flavor! Made with creamy risotto rice, ham, peas, and Parmesan, they are the perfect appetizer or snack. Serve them warm with marinara for a classic Italian treat!
Ingredients
For the Arancini Rice Balls:
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 1 cup ham, finely diced (about 3 oz)
- 2 cups Jasmine rice, un-rinsed
- 1 cup Chardonnay (dry white wine)
- 5 cups chicken broth or stock (hot)
- 1 tsp salt (plus more to sprinkle fried arancini)
- 1 cup frozen peas, fully thawed
- 1/3 cup parsley, finely chopped
- 1 cup Parmesan cheese, shredded
- 4 oz mozzarella cheese, cut into 24 (1/2-inch) cubes
For Breading & Frying:
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups Italian bread crumbs
- Oil for frying (vegetable, canola, or grapeseed oil)
Instructions
- Prepare the rice: In a Dutch oven or heavy-bottomed pot over medium-high heat, heat olive oil and butter. Add diced onion and sauté for 4-5 minutes until soft and golden. Add diced ham and cook for 2 more minutes.
- Stir in Jasmine rice to coat with oil. Pour in white wine and cook until mostly evaporated (about 2 minutes).
- Add hot chicken broth and salt, then cover and simmer until the liquid is absorbed (15-17 minutes). Stir in peas, cover again, and cook for 2 more minutes.
- Spread the rice mixture onto a large baking sheet and let it cool to room temperature.
- Once cooled, mix in parsley and Parmesan cheese.
- Form the rice balls: With wet hands, scoop a heaping ice cream scoop of rice, place a mozzarella cube in the center, and roll into a tight ball.
- Breading: Set up 3 shallow bowls:
- First bowl: Flour
- Second bowl: Beaten eggs
- Third bowl: Bread crumbs
Dredge each rice ball in flour, then dip in egg, then roll in breadcrumbs until evenly coated. Repeat for all rice balls.
- Frying: Heat 1 inch of oil in a deep pot to 350°F. Fry rice balls in batches for about 3 minutes, turning to get all sides golden brown.
- Transfer to paper towels, sprinkle with salt, and serve warm with marinara sauce.
Notes
- Letting the rice cool completely helps firm up the arancini before shaping.
- Can be made ahead and reheated in the oven at 350°F for 10 minutes.
- Try using risotto rice (Arborio) for a creamier texture.
Nutrition
- Serving Size: 2 balls
- Calories: 240
- Sugar: 1g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 50mg