Easy Arancini Rice Balls Recipe | Crispy Italian Appetizer
Learn how to make crispy arancini rice balls filled with cheese and risotto. This easy Italian appetizer recipe is perfect for snacks, parties, or entertaining!
Equipment
- Large saucepan (for risotto)
- Mixing bowls
- Baking sheet
- Sharp knife
- Frying pan or Dutch oven (for frying)
- Slotted spoon
- Paper towels
Ingredients
- 2 cups Arborio rice
- 4 cups vegetable or chicken broth
- 1 small onion, finely chopped
- ½ cup grated parmesan cheese
- 2 tbsp butter
- 1 cup mozzarella cubes (or provolone/fontina)
- 1 cup flour
- 2 eggs, beaten
- 2 cups breadcrumbs
- 2 cups vegetable oil (for frying)
- Salt and pepper to taste
- Optional fillings: peas, mushrooms, ham, spinach
Instructions
- Cook Risotto: In saucepan, sauté onion in butter. Add rice, stir, then gradually add broth until creamy. Stir in parmesan. Cool completely.
- Shape Balls: Scoop cooled risotto, form golf‑ball sized portions. Insert mozzarella or chosen filling, seal tightly.
- Coat: Roll each ball in flour, dip in egg, then coat with breadcrumbs.
- Chill: Place coated balls on baking sheet and refrigerate for 30 minutes.
- Cook: Fry in hot oil until golden brown (about 3–4 minutes each). Drain on paper towels. Alternatively, bake at 400°F (200°C) for 20–25 minutes until crisp.
- Serve: Enjoy warm with marinara or arrabbiata sauce for dipping.
- Tip: Chilling shaped balls before frying ensures firmness and prevents breakage.
Notes
- Use leftover risotto for authentic flavor and convenience.
- Mozzarella is classic, but other cheeses add unique character.
- Baking reduces fat content while keeping crunch.
- Freeze uncooked arancini for up to 2 months; fry or bake directly from frozen.
- Serve with tomato sauce, pesto, or aioli for variety.