Arancini Rice Balls Recipe

If you want to bring a little taste of Sicily to your table, Arancini Rice Balls are your ticket to golden, cheesy bliss. These crisp, savory bites marry creamy risotto, melting mozzarella, and a crunchy breadcrumb coating in each irresistible mouthful. Whether you’re looking to impress at a dinner party, treat your family to something special, or transform leftover risotto into something extraordinary, these homemade Arancini Rice Balls are guaranteed to disappear before you know it.

Arancini Rice Balls Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients are all you need to achieve the magic of these Arancini Rice Balls. Every element plays a role in creating their creamy interior, gooey cheesy core, and unbelievably crisp shell.

  • Risotto or Short-Grain Rice: The stickiness and creaminess of risotto or short-grain rice set the perfect base that holds the rice balls together.
  • Parmesan Cheese: Adds a sharp, nutty flavor and beautiful richness to the filling.
  • Eggs: Act as a binder in the rice mixture and help the breadcrumbs stick, ensuring a flawless, golden crust.
  • Mozzarella Cheese: Small cubes tucked inside create that gooey, cheesy center everyone loves.
  • All-Purpose Flour: Helps the egg adhere to each rice ball during breading for an even, crisp exterior.
  • Italian-Style Breadcrumbs: Bring savoriness and that signature crunch to every bite.
  • Vegetable Oil for Frying: Use a neutral oil with a high smoke point so your arancini get deliciously crisp without burning.
  • Salt: Just a pinch elevates all the flavors and keeps the rice perfectly seasoned.
  • Fresh Parsley (optional): Adds a pop of freshness and color for garnish—totally optional, but highly recommended for a beautiful finish.

How to Make Arancini Rice Balls

Step 1: Prepare the Rice Mixture

Start by combining your cooled risotto or cooked short-grain rice in a large bowl with grated Parmesan cheese, one beaten egg, and a pinch of salt. Mix gently but thoroughly—this helps create a mixture that holds its shape while staying creamy on the inside. If you want to mix things up, now’s the perfect time to stir in chopped fresh parsley or any extras like cooked peas or diced ham for added flavor.

Step 2: Shape the Balls

Scoop out about 2 tablespoons of the rice mixture and flatten it slightly in the palm of your hand. Tuck a cube of mozzarella into the center, then gently shape the rice around the cheese so it’s fully encased. Roll gently to form a ball, making sure there are no gaps or cracks. Repeat with the rest of your mixture—you’ll get about a dozen Arancini Rice Balls ready for their breadcrumb makeover.

Step 3: Set Up Your Breading Station

In three shallow bowls, set out your flour, the second beaten egg, and Italian-style breadcrumbs. Working one at a time, roll each rice ball first in flour (shake off any excess), then dip it in beaten egg, and finally coat it thoroughly in breadcrumbs. This triple breading ensures that signature golden, crunchy exterior and locks the creamy filling inside.

Step 4: Fry to Golden Perfection

Pour about two inches of vegetable oil into a heavy-bottomed pot or deep skillet and heat to 350°F (175°C). Fry the Arancini Rice Balls in batches, making sure not to crowd the pan. Watch as they sizzle and turn a beautiful golden brown, which usually takes just 3–4 minutes. Once done, transfer the balls to a plate lined with paper towels to drain any excess oil.

Step 5: Finish and Serve

While still warm, sprinkle your Arancini Rice Balls with chopped parsley for a fresh pop of color and flavor. They’re now ready to be devoured. Don’t be surprised if they vanish almost instantly—there’s just something irresistible about biting into that crispy shell and finding gooey cheese inside!

How to Serve Arancini Rice Balls

Arancini Rice Balls Recipe - Recipe Image

Garnishes

A fresh scattering of chopped parsley over your Arancini Rice Balls not only makes the plate pop, but adds a tantalizing herbal aroma. For an even more decadent finish, dust with a touch more Parmesan or a few flakes of sea salt right before serving.

Side Dishes

Arancini are crowd-pleasers on their own, but pairing them with warm marinara sauce for dipping brings them to life. A simple arugula salad with a lemony vinaigrette is a great way to balance their richness, or serve as part of an antipasto spread with olives, roasted veggies, and cured meats for a full Italian feast.

Creative Ways to Present

If you want to elevate your presentation, try serving your Arancini Rice Balls on a large wooden board with ramekins of various dips—think pesto, garlic aioli, or a spicy arrabbiata sauce. For a party-friendly twist, skewer them on cocktail sticks for an eye-catching appetizer.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store cooled Arancini Rice Balls in an airtight container in the refrigerator. They’ll stay delicious for up to 3 days, holding onto their texture and flavor surprisingly well.

Freezing

For longer storage, arrange the rice balls in a single layer on a baking sheet and freeze until solid before transferring to a freezer-safe bag. They can be frozen for up to three months; just thaw in the fridge before reheating.

Reheating

To recapture their signature crunch, reheat Arancini Rice Balls in a preheated oven at 375°F for about 10 minutes or until hot and the crust is crisp. Avoid microwaving if possible, as it softens the breadcrumb coating.

FAQs

Can I make Arancini Rice Balls without leftover risotto?

Absolutely! Simply cook short-grain or arborio rice, let it cool until sticky, and mix it up just like you would with risotto. The key is to avoid long-grain rice, as it won’t stick together as nicely.

What’s the best oil for frying?

Opt for a neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil. These will give your Arancini Rice Balls a crisp, golden finish without imparting an unwanted flavor.

Can I bake instead of fry for a lighter version?

Yes! Place the breaded rice balls on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) for about 20 minutes, turning once, until golden and crisp.

Can I fill Arancini with ingredients other than mozzarella?

Definitely—get creative! Try small cubes of fontina, provolone, or even a spoonful of ragù or peas. The filling options are as limitless as your imagination.

Why are my Arancini Rice Balls falling apart?

Chilled rice binds much better, so make sure your risotto or rice is fully cooled before forming. Mixing in the egg and cheese also helps hold everything together firmly.

Final Thoughts

These Arancini Rice Balls bring a little slice of Italian festivity to any gathering, big or small. Golden, cheesy, and perfectly crisp, they’re impossible to resist. Give them a try and watch your friends and family light up with every bite—homemade happiness is just a rice ball away.

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Arancini Rice Balls Recipe

Arancini Rice Balls Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 15 reviews

  • Author: Emma
  • Total Time: 35 minutes
  • Yield: 12 arancini 1x
  • Diet: Vegetarian

Description

Delight your guests with these crispy and cheesy Arancini Rice Balls, a traditional Italian appetizer made with leftover risotto. These indulgent bites are perfect for parties or as a fun snack.


Ingredients

Scale

Risotto Mixture:

  • 2 cups cooked and cooled risotto or short-grain rice
  • 1/2 cup grated Parmesan cheese
  • 1 large egg (beaten)
  • Pinch of salt

Filling and Coating:

  • 1/2 cup mozzarella cheese (cut into small cubes)
  • 1 cup all-purpose flour
  • 1 1/2 cups Italian-style breadcrumbs
  • Vegetable oil for frying
  • Salt to taste
  • Optional: 2 tablespoons chopped fresh parsley

Instructions

  1. Prepare Risotto Mixture: In a large bowl, combine cooked risotto, Parmesan cheese, beaten egg, and salt.
  2. Form Rice Balls: Take 2 tablespoons of the rice mixture, flatten in your palm, place a mozzarella cube in the center, and shape into a ball.
  3. Dredge and Coat: Dredge each rice ball in flour, then beaten egg, and finally in breadcrumbs.
  4. Fry Arancini: Heat vegetable oil, fry the rice balls until golden and crisp.
  5. Serve: Drain on paper towels and serve warm, garnished with parsley if desired.

Notes

  • Enhance with chopped ham, peas, or herbs in the rice mixture.
  • Pair with warm marinara sauce for dipping.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 rice ball
  • Calories: 130
  • Sugar: 1g
  • Sodium: 210mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 25mg

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