There’s something almost magical about Arancini Rice Balls: bite-sized, golden orbs with crispy shells and gooey, cheesy middles. These Italian delights are the ultimate comfort food, marrying creamy risotto with melty mozzarella, then turning it all gloriously crunchy with a quick fry. Whether you’re sharing them as a fun appetizer, packing them for a picnic, or just craving a cozy treat, Arancini Rice Balls deliver big flavor and pure joy in every bite.
Ingredients You’ll Need
With this recipe, a small handful of classic ingredients come together to make something truly unforgettable. Each one is essential—don’t skip a thing, because the magic’s in how they all work together to build that signature taste, texture, and irresistible color!
- Cooked and cooled risotto or short-grain white rice (2 cups): Chilled rice is ideal for shaping and gets its signature creamy bite from using risotto or a starchy short grain variety.
- Grated Parmesan cheese (1/2 cup): Adds a nutty, salty depth and helps bind the mixture for perfectly flavorful balls.
- Large eggs, divided (2): One brings the rice together, the other ensures a crisp, even crust when breading.
- Shredded mozzarella cheese (1/2 cup, cut into small cubes): These pockets of melty cheese are the gooey surprise in the center—don’t skimp!
- All-purpose flour (1 cup): Gives the rice balls their first light, dry coating to help the breadcrumbs stick.
- Italian-style breadcrumbs (1 1/2 cups): Flavored with herbs, these create that unmistakably crunchy and flavorful exterior.
- Vegetable oil for frying: Makes the Arancini Rice Balls crisp up to golden perfection—use a neutral oil for best flavor.
- Salt to taste: Just a pinch enhances everything; adjust according to your cheese and risotto’s seasoning.
How to Make Arancini Rice Balls
Step 1: Prepare the Rice Mixture
Start with cooled risotto or short-grain white rice (leftover risotto is ideal here!). Add the grated Parmesan and one beaten egg to the rice, then season with a bit of salt. Mix everything until fully combined—the mixture should be cohesive and a little sticky, ready to shape into balls.
Step 2: Form the Rice Balls
Scoop about 2 tablespoons of the rice mixture into your hands, gently flatten it, and nestle a cube of mozzarella right in the center. Encase the cheese with the rice, then roll it all into a tight, compact ball. Repeat until you’ve used up all the mixture—it’s a little messy but so fun!
Step 3: Breading the Arancini Rice Balls
Set up a breading station with three shallow bowls: one with flour, another with the remaining beaten egg, and the third with seasoned Italian-style breadcrumbs. Roll each rice ball in flour, then dip it in the egg, and finally give it a thorough roll in breadcrumbs. This triple-layer breading is what makes Arancini Rice Balls irresistibly crunchy.
Step 4: Fry to Golden Perfection
Pour enough vegetable oil into a deep skillet or saucepan to submerge at least half the rice balls, and heat to 350°F. Working in batches, gently lower the balls into the hot oil. Fry for 3 to 4 minutes, turning occasionally, until each one is evenly golden brown and crisp. Use a slotted spoon to transfer them to a plate lined with paper towels to drain off excess oil.
Step 5: Serve While Warm
Try to resist the urge to eat them straight from the pan! Let the Arancini Rice Balls cool for just a minute. Pile them onto a platter and serve with marinara sauce for dipping. That first gooey-cheesy bite is pure heaven!
How to Serve Arancini Rice Balls
Garnishes
A sprinkle of freshly chopped parsley, a shower of grated Parmesan, or even a few ribbons of basil give Arancini Rice Balls a bright, inviting finish. You can add a squeeze of lemon for a zesty twist, or top with a dusting of Italian seasoning to really amp up the aroma.
Side Dishes
Pair these crispy morsels with a simple green salad dressed in vinaigrette to cut through the richness, or serve them alongside roasted vegetables for a more substantial meal. Classic marinara for dipping is non-negotiable in my book—it makes the flavors truly pop!
Creative Ways to Present
If you’re feeling fancy, stack Arancini Rice Balls in a small tower and drizzle with sauce, or skewer mini balls for fun party bites. They’re perfect mounded on a platter for sharing, and look gorgeous in individual small cups for a grab-and-go appetizer at gatherings.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store cooled Arancini Rice Balls in an airtight container in the fridge for up to three days. Just let them cool completely before chilling—this keeps them from going soggy and helps retain their delightful crunch.
Freezing
Want to stash some for another day? Arrange the uncooked, breaded balls in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to a resealable bag or container. To enjoy, fry or bake straight from the freezer—no thawing needed!
Reheating
For best results, reheat chilled or frozen Arancini Rice Balls in a 350°F oven for about 10–15 minutes, until heated through and crisped up again. Avoid microwaving, as this can make them chewy rather than crunchy.
FAQs
Can I use leftover regular rice instead of risotto for Arancini Rice Balls?
Yes, you can! While risotto gives the creamiest texture, short-grain or sushi rice are next best; just make sure the rice is sticky enough to hold together. You might need to add a touch more egg or cheese to help bind the mixture.
Is it possible to bake the Arancini Rice Balls instead of frying?
Absolutely! Just brush the balls with oil, place them on a parchment-lined baking sheet, and bake at 400°F for 20–25 minutes, flipping halfway through. They won’t be quite as golden, but you’ll still get a lovely crunch and all that cheesy goodness inside.
What fillings can I use besides mozzarella?
The classic is mozzarella, but you can also tuck in cubes of provolone, fontina, or even bits of cooked ham and peas for a Sicilian twist. Just keep the filling pieces small and don’t over-stuff to prevent them from bursting.
Can I make Arancini Rice Balls in advance for a party?
You sure can! Shape and bread them a day ahead, then store tightly covered in the fridge. Fry or bake just before serving for best freshness and crunch—they’ll wow your guests straight from the pan.
How do I keep Arancini Rice Balls from falling apart when frying?
Chilling the shaped, breaded balls for 15–30 minutes before frying helps them keep their shape. Be gentle when turning in the oil, and make sure the mixture is moist but firm; if it’s crumbly, add a little more egg or cheese to bind everything together.
Final Thoughts
Give these Arancini Rice Balls a try and see why they’re one of my absolute Italian comfort food favorites! Whether you’re making them for a party or a quiet night in, they never fail to bring smiles. Trust me—once you taste that crispy crust and cheesy center, you’ll be hooked.
Print
Arancini Rice Balls Recipe
- Total Time: 40 minutes
- Yield: 12 rice balls 1x
- Diet: Vegetarian
Description
Indulge in these crispy and cheesy Arancini Rice Balls, a classic Italian appetizer made with leftover risotto, Parmesan, and gooey mozzarella, fried to golden perfection. Perfect for parties or a special treat!
Ingredients
Rice Balls:
- 2 cups cooked and cooled risotto or short-grain white rice
- 1/2 cup grated Parmesan cheese
- 2 large eggs (divided)
- 1/2 cup shredded mozzarella cheese (cut into small cubes)
- salt to taste
Coating:
- 1 cup all-purpose flour
- 1 1/2 cups Italian-style breadcrumbs
- vegetable oil for frying
Instructions
- Prepare Rice Mixture: Combine cooked rice, Parmesan, and one beaten egg. Form around mozzarella cubes into balls.
- Coating: Roll balls in flour, egg, and breadcrumbs.
- Frying: Fry in hot oil until golden and crisp. Drain and serve with marinara sauce.
Notes
- Best with leftover risotto.
- Variations: Add peas or ham to the filling.
- Baking option: Brush with oil, bake at 400°F for 20–25 mins.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 rice ball
- Calories: 160
- Sugar: 1g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
