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Ultimate Cheesy Italian Arancini Rice Balls

Close-up of crispy fried rice balls stacked, with one broken open showing melted, gooey cheese stretching out.
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Make crispy, golden Italian rice balls stuffed with gooey mozzarella. This recipe shows you how to prepare authentic Arancini that are perfect as an appetizer or party snack.

Ingredients

Scale
  • 2 cups cooked risotto (cooled)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1/4 cup all-purpose flour
  • 1 cup breadcrumbs (Panko recommended for extra crispiness)
  • 2 large eggs, beaten (for dredging)
  • 1 cup vegetable oil (for frying)
  • Salt and black pepper to taste
  • Marinara sauce, for serving

Instructions

  1. Prepare the risotto base: If you do not have leftover risotto, cook a batch of simple risotto and allow it to cool completely in the refrigerator, ideally for several hours or overnight.
  2. In a bowl, mix the cooled risotto with the shredded mozzarella, Parmesan cheese, 1 beaten egg, salt, and pepper until just combined. Do not overmix.
  3. Set up your breading station: Place the flour in one shallow dish, the 2 beaten eggs in a second dish, and the breadcrumbs in a third dish.
  4. Form the rice balls: Take about 2 tablespoons of the risotto mixture and flatten it in your palm. Place a small cube (about 1/2 inch) of mozzarella in the center. Carefully fold the risotto around the cheese, rolling it gently between your palms to form a tight, smooth ball about 1.5 inches in diameter.
  5. Dredge the balls: Roll each rice ball first in the flour, shaking off any excess. Then dip it completely into the beaten eggs, letting excess drip off. Finally, roll it thoroughly in the breadcrumbs, pressing lightly to make sure the coating adheres well.
  6. Heat the oil: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven until it reaches about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.
  7. Fry the arancini: Carefully place 3 or 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 deep golden brown and crispy.
  8. Drain: Remove the fried rice balls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Season lightly with salt immediately.
  9. Serve hot with warm marinara sauce for dipping.

Notes

  • For a make-ahead option, you can form the balls and place them on a baking sheet lined with parchment paper. Freeze them until solid, then transfer them to a freezer bag. Fry directly from frozen, adding 1-2 minutes to the cooking time.
  • If you prefer a baked version instead of frying, preheat your oven to 400°F (200°C). Lightly spray the breaded balls with cooking spray and bake for 18-20 minutes, turning halfway, until golden.
  • You can add finely chopped cooked meat, like ground beef or ham, to the risotto mixture for a richer flavor profile.

Nutrition

Find it online: https://kingscook.com/cheesy-italian-arancini-rice-balls/