Ultimate Cheesy Italian Arancini Rice Balls
Make these crispy Italian rice balls stuffed with gooey mozzarella and savory filling. This recipe shows you how to achieve a perfect golden crust and a satisfying, cheesy center, perfect for appetizers or party snacks.
- Prep Time: 30 min
- Cook Time: 15 min
- Total Time: 45 min
- Yield: About 12 rice balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 3 cups leftover cooked risotto (cooled)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped cooked meat or ragu (optional filling)
- 2 large eggs, lightly beaten
- 1 cup all-purpose flour
- 2 cups plain breadcrumbs (Panko recommended for extra crispiness)
- Vegetable oil, for frying
- Salt and black pepper to taste
- Marinara sauce, for serving
Instructions
- Prepare the risotto base: If you do not have leftover risotto, make a simple, thick risotto and allow it to cool completely in the refrigerator for at least 2 hours.
- Prepare the filling: In a small bowl, mix the mozzarella, Parmesan, and optional cooked meat or ragu. Season lightly with salt and pepper.
- Form the rice balls: Scoop about 2 tablespoons of the cold risotto into your palm. Flatten it slightly. Place about 1 teaspoon of the cheese/meat mixture in the center. Gently fold the risotto around the filling and roll it into a tight ball, about 1.5 inches in diameter. Repeat until all the risotto is used.
- Set up the breading station: Place the flour in one shallow dish, the beaten eggs in a second dish, and the breadcrumbs in a third dish.
- Dredge the rice balls: Roll each rice ball first in the flour, shaking off excess. Dip it into the beaten egg, letting excess drip off. Finally, roll it thoroughly in the breadcrumbs, pressing gently to ensure full coverage. Place the breaded balls on a tray.
- Heat the oil: Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature.
- Fry the arancini: Working in batches to avoid overcrowding the pot, carefully lower the rice balls into the hot oil. Fry for 3 to 5 minutes, turning occasionally, until they are deep golden brown and crispy.
- Drain: Remove the arancini with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Season immediately with a pinch of salt.
- Serve: Serve the hot, crispy rice balls immediately with warm marinara sauce for dipping.
Notes
- Use leftover risotto for the best texture; fresh, warm risotto will not hold its shape well.
- For a baked arancini alternative, spray the breaded balls lightly with cooking spray and bake at 400°F (200°C) for 15-20 minutes, turning halfway, until golden.
- If you skip the meat filling, these become simple cheesy rice balls, which are also excellent.
Nutrition
- Serving Size: 2 rice balls
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 14
- Cholesterol: 55