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Ultimate Cheesy Italian Arancini Rice Balls

A plate of golden brown, crispy rice balls, with one cut open showing a gooey, melted cheese pull inside.
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Make crispy fried rice balls with a gooey mozzarella center. This recipe shows you how to prepare authentic Italian Arancini at home, perfect for appetizers or party snacks.

Ingredients

Scale
  • 3 cups leftover cooked risotto (cooled)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten for dredging
  • 1 cup breadcrumbs (Panko recommended for crispiness)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying
  • Marinara sauce, for serving

Instructions

  1. Prepare the risotto mixture: In a bowl, combine the cooled risotto, mozzarella cheese, Parmesan cheese, 1 lightly beaten egg, salt, and pepper. Mix until just combined.
  2. Form the rice balls: Take about 2 tablespoons of the risotto mixture and flatten it in your palm. Place a small cube of mozzarella cheese (about 1/2 inch) in the center. Carefully mold the rice mixture around the cheese to form a tight ball, ensuring the cheese is completely sealed inside.
  3. Set up the dredging station: Place the flour in one shallow dish, the 2 beaten eggs in a second dish, and the breadcrumbs in a third dish.
  4. Coat the rice balls: Roll each rice ball first in the flour, shaking off any excess. Next, dip it completely into the beaten eggs. Finally, roll it thoroughly in the breadcrumbs, pressing gently so the crumbs adhere well.
  5. Chill the balls: Place the coated rice balls on a baking sheet and chill in the refrigerator for at least 30 minutes. This helps them hold their shape during frying.
  6. Fry the arancini: Pour vegetable oil into a deep pot or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C).
  7. Carefully lower 3-4 rice balls into the hot oil, ensuring you do not overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
  8. Remove the fried arancini with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  9. Serve the crispy rice balls immediately with warm marinara sauce for dipping.

Notes

  • For a non-fried alternative, you can bake the coated rice balls at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden.
  • If you do not have leftover risotto, you can make fresh risotto and let it cool completely before proceeding.
  • For a meat filling, add 1 tablespoon of cooked, crumbled Italian sausage or finely chopped pepperoni along with the mozzarella cube.

Nutrition

Find it online: https://delishsymphony.com/ultimate-cheesy-italian-rice-balls/