Few things are as delightfully comforting as Arancini Rice Balls: golden, crispy on the outside, tender and cheesy within. Whether you’re pulling them apart to watch the mozzarella stretch or savoring them with a swipe of marinara sauce, these irresistible Italian bites are pure happiness in snack form. Arancini Rice Balls are not just scrumptious; they’re also a fantastic way to use up leftover risotto or rice, transforming humble beginnings into a show-stopping appetizer, snack, or light dinner. Get ready for plenty of oohs, aahs, and “Can I have another?” at your table.
Ingredients You’ll Need
The magic of Arancini Rice Balls comes from a short list of simple yet essential ingredients, each working its part to create that iconic flavor, irresistible crunch, and melty cheesy center. Gather these ingredients and you’re halfway to golden perfection!
- Cooked and cooled risotto or short-grain rice: The soul of the arancini! Cool, starchy rice binds easily and forms the perfect shell.
- Grated Parmesan cheese: Adds that unmistakable savory depth and umami richness.
- Mozzarella cheese, cut into small cubes: Tucks away a gooey, melty surprise at the center of each rice ball.
- Large eggs, beaten: Help the rice mixture hold together and provide stickiness for the breading.
- All-purpose flour: The first dusting step for a reliably crisp, golden crust.
- Italian-style breadcrumbs: Delivers that classic extra-crunchy outer coat, loaded with herby aroma.
- Chopped fresh parsley: Brings freshness and color to the mix, while brightening the flavor.
- Salt and pepper to taste: Essential for seasoning every layer just right.
- Vegetable oil for frying: Choose a neutral oil with a high smoke point—think canola or sunflower—for crisp results.
How to Make Arancini Rice Balls
Step 1: Mix the Rice Base
Start by gathering your cooled risotto or rice in a large mixing bowl. Add the grated Parmesan, chopped parsley, and a sprinkle of salt and pepper. Mix everything gently but thoroughly. This step sets the aromatic, creamy foundation for your Arancini Rice Balls, so don’t skimp on seasoning—taste and adjust before you start shaping.
Step 2: Shape the Balls and Add Cheese
To form each rice ball, scoop out about two tablespoons of the rice mixture and flatten it into a disc shape in your hand. Place a cube of mozzarella in the very center, then mold the rice carefully around the cheese to seal it inside. Roll it gently between your palms to achieve a smooth, round shape. Continue until you’ve used up all the rice mixture. The magic here is that hidden, oozy cheese filling!
Step 3: Set Up Your Breading Station
Arrange three shallow bowls in a row: the first with flour, the second with beaten eggs, and the third with Italian-style breadcrumbs. Your goal is the classic triple-coating that guarantees every Arancini Rice Ball delivers a shatteringly crisp bite. Line these bowls up like an assembly line to make the dipping and rolling process neat and efficient.
Step 4: Bread the Rice Balls
Roll each rice ball first in the flour, making sure it’s evenly coated. Next, dip it into the beaten eggs, letting any excess drip off, and finally roll it through the breadcrumbs. The breadcrumb layer should coat each ball completely—don’t be shy about pressing gently to make sure the crust sticks. This breading is the secret to that golden, crunchy shell everyone loves.
Step 5: Fry to Golden Perfection
Pour about two inches of vegetable oil into a deep skillet or sturdy pot and heat it over medium-high until it reaches 350°F (175°C). Carefully lower the breaded rice balls into the hot oil in batches, making sure not to overcrowd the pan. Fry each batch for about 3 to 4 minutes, turning occasionally, until they’re gorgeously golden and crunchy on all sides. Use a slotted spoon to transfer them to a paper towel-lined plate and let them drain.
Step 6: Serve and Enjoy
The best moment—enjoy your Arancini Rice Balls while they’re fresh and warm, ideally with a bowl of simple marinara sauce for dipping. That creamy, cheesy filling and crisp shell are at their ultimate when hot, so gather your friends and family and dig in!
How to Serve Arancini Rice Balls
Garnishes
A sprinkle of extra chopped parsley always brings a pop of color and garden freshness to your platter. Freshly grated Parmesan snowed over the top adds a savory, salty flourish. If you want a little kick, scatter some crushed red pepper flakes or drizzle with a touch of good olive oil before serving.
Side Dishes
Arancini Rice Balls are perfectly paired with a classic marinara or rich tomato sauce for dipping. For a heartier meal, serve alongside a crisp, lemony green salad, a platter of roasted vegetables, or some marinated olives. If you’re hosting a party, let them share space with other antipasti—think prosciutto, grilled artichokes, or a simple caprese salad.
Creative Ways to Present
For elegant occasions, serve each Arancini Rice Ball in a mini muffin liner atop a swirl of sauce. Arrange them on a rustic board with little skewers for easy, grab-and-go snacking. You can even stack them, croquembouche-style, for an attention-grabbing centerpiece at parties. However you display them, these golden balls are sure to steal the show.
Make Ahead and Storage
Storing Leftovers
If you have any Arancini Rice Balls left over (they go fast!), let them cool completely before transferring to an airtight container. They’ll stay fresh in the refrigerator for up to 3 days, retaining most of their crispness and flavor.
Freezing
To freeze, arrange completely cooled, cooked arancini on a baking sheet in a single layer. Once solid, transfer them to a freezer-safe bag or container. They’ll keep well for about 2 months. When you’re ready for a snack, you can bake or re-fry directly from frozen—no need to thaw!
Reheating
For maximum crispiness, reheat Arancini Rice Balls in a 375°F (190°C) oven for 10-15 minutes. Air fryers work beautifully too. Avoid the microwave, as it tends to soften the breading and tamper with that glorious crunch you worked so hard for.
FAQs
Can I make Arancini Rice Balls with leftovers?
Absolutely! These are a classic way to breathe new life into leftover risotto or rice, turning what’s in your fridge into a mouthwatering treat. Cold risotto actually shapes better and keeps the rice balls together.
Do Arancini Rice Balls have to be fried?
While frying gives the most irresistible, authentic crunch, you can bake them for a lighter version. Spritz with oil and bake at 400°F (200°C) until golden and crispy—though the crust will be slightly less dramatic than fried.
What fillings can I add besides mozzarella?
The classic is melty mozzarella, but don’t hesitate to add cooked peas, ham, or even a bit of ragù for a richer, heartier filling. Feel free to play with flavors to suit your family’s tastes and what you have on hand.
Can I prepare Arancini Rice Balls in advance?
Yes! You can shape and bread them ahead of time, then cover and refrigerate for up to a day before frying. This way, they’ll be ready to go when your guests arrive—just drop them in the oil and enjoy fresh, hot snacks.
How do I keep them from falling apart during frying?
Be sure your rice is fully cooled before shaping, press the grains together firmly around the filling, and make sure the breading is thorough. Fry gently, and don’t overcrowd the pan; this gives each Arancini Rice Ball room to crisp up without sticking or breaking.
Final Thoughts
If you’ve never made Arancini Rice Balls at home, I hope you’ll give them a try—once you taste that golden shell and gooey cheese center, you’ll be hooked! Whether you’re serving these for a crowd or savoring them as a cozy night-in treat, they bring a little Italian joy to any table. Enjoy every crispy, cheesy bite!
Print
Arancini Rice Balls Recipe
- Total Time: 45 minutes
- Yield: 12 rice balls 1x
- Diet: Vegetarian
Description
Learn how to make delicious Arancini Rice Balls, a classic Italian appetizer of crispy fried risotto balls stuffed with gooey cheese. These cheesy arancini are perfect for parties or as a fun snack!
Ingredients
Rice Balls:
- 2 cups cooked and cooled risotto or short-grain rice
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese, cut into small cubes
- 2 large eggs, beaten
- 1 cup all-purpose flour
- 1 1/2 cups Italian-style breadcrumbs
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Prepare the Rice Mixture: In a large bowl, mix the cooked rice, Parmesan cheese, parsley, salt, and pepper.
- Shape the Balls: Take a portion of the mixture, flatten it, place a cube of mozzarella in the center, and shape into a ball.
- Bread the Balls: Roll each ball in flour, dip in beaten eggs, and coat with breadcrumbs.
- Fry the Arancini: Heat oil, fry the balls until golden brown, and drain on paper towels.
- Serve: Enjoy warm with marinara sauce.
Notes
- You can customize by adding peas or ham inside for more flavor.
- Chill the rice for better shaping.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 rice ball
- Calories: 180
- Sugar: 1g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg
