Crispy Arancini Rice Balls Recipe: Irresistible Golden Bites

Crispy golden arancini rice balls bring an irresistible Sicilian charm to your appetizer lineup.

Mediterranean kitchens have perfected these delectable spheres of comfort.

Stuffed with melted cheese and coated in a crunchy breadcrumb exterior, they offer pure culinary magic.

Professional chefs and home cooks alike treasure these delightful snacks.

Each bite unleashes a burst of creamy risotto and savory fillings.

Melted mozzarella creates a luxurious inner landscape that beckons you to indulge.

Let’s uncover the secrets behind crafting these irresistible Italian gems that will impress everyone at your table.

Arancini Rice Balls With Irresistible Crunch

• Quick Weeknight Meal Magic: Transform leftover risotto into crispy, cheesy arancini that bring Italian street food excitement to your dinner table.
• Beginner-Friendly Cooking Adventure: Master a seemingly complex recipe with simple steps, minimal ingredients, and foolproof techniques that guarantee delicious results every time.
• Crowd-Pleasing Party Starter: Create irresistible bite-sized appetizers that disappear faster than you can make them, perfect for game nights, potlucks, or casual gatherings with friends.
• Versatile Culinary Canvas: Customize rice balls with different fillings like ham, peas, or experimental ingredients to match your taste preferences and ingredient availability.

What’s Stuffed in Arancini Rice Balls

Main Ingredients:

• Jasmine Rice: Provides the core structure for the arancini with soft and fluffy texture.
• White Wine: Adds depth of flavor and helps release rice starches.
• Chicken Broth: Creates rich, savory base for cooking rice.

• Ham, Diced: Brings salty and meaty undertones to the rice mixture.
• Mozzarella Cheese: Creates a gooey, melting center inside each rice ball.
• Parmesan Cheese: Adds sharp, salty complexity to the rice mixture.

• Flour: Helps create a dry surface for egg coating.
• Eggs: Acts as a sticky binding agent for breadcrumbs.
• Bread Crumbs: Provides crispy, golden exterior when fried.

• Olive Oil: Base for sautéing and adds subtle fruity notes.
• Butter: Enhances richness and provides smooth cooking base.
• Onion, Diced: Offers sweet and aromatic foundation.
• Peas: Adds color and light vegetable sweetness.
• Parsley: Brings fresh herbal brightness to the mixture.

• Salt: Enhances overall flavor profile.
• Marinara Sauce: Classic dipping sauce for serving.

Arancini Rice Balls Assembly Steps

Step 1: Sauté Flavor Base

Heat olive oil and butter in a Dutch oven.

Cook diced onions until soft and golden.

Add diced ham and continue cooking briefly.

The goal is to build a rich, savory foundation for your rice.

• Olive oil
• Butter
• Diced onion
• Diced ham

Step 2: Toast Rice

Stir Jasmine rice into the pan, coating it with the flavorful oil mixture.

Pour in white wine and let it simmer until almost completely evaporated, releasing aromatic notes into the rice.

Step 3: Simmer Rice Mixture

Pour hot chicken broth and salt into the pot.

Cover and cook until liquid is fully absorbed.

Gently fold in peas during the final moments of cooking.

Step 4: Cool Rice Blend

Spread the rice mixture onto a large baking sheet.

Allow it to cool completely to room temperature.

This step helps the rice become less sticky and easier to shape.

Step 5: Enhance Rice Mixture

Mix in freshly chopped parsley and grated Parmesan cheese.

These ingredients add brightness and depth to the rice balls.

Step 6: Shape Rice Balls

Using damp hands, scoop a generous portion of rice.

Tuck a cube of mozzarella into the center of each rice ball.

Roll carefully to create smooth, compact spheres.

Step 7: Prepare Breading Station

• Flour
• Beaten eggs
• Breadcrumbs

Carefully coat each rice ball by first rolling in flour, then dipping in egg, and finally covering completely with breadcrumbs.

Step 8: Fry To Golden Perfection

Heat oil in a deep pot to 350°F.

Carefully lower rice balls into hot oil, frying in small batches.

Rotate to ensure even, golden-brown coloring on all sides.

Step 9: Serve Warm

Transfer fried arancini to paper towels to drain excess oil.

Sprinkle with a pinch of salt.

Serve immediately alongside marinara sauce for dipping.

Arancini Ball Coating Suggestions

• Let the rice mixture cool completely before forming balls to help them hold their shape and prevent falling apart during frying.
• Keep hands slightly wet when forming rice balls to prevent sticking and create smooth, uniform spheres that hold together perfectly.
• Use fresh mozzarella for a gooey, melty center that creates a delightful surprise when biting into the arancini.
• Maintain consistent 350°F oil temperature to ensure crispy, golden-brown exterior without absorbing excess oil or burning.
• Swap mozzarella for other cheeses like provolone or add small pieces of cooked pancetta for extra flavor variations.

Rice Balls That Stay Crispy Inside Out

• Store cooled arancini in an airtight container for up to 3 days, keeping them flat to prevent squishing.
• Wrap individual rice balls tightly in plastic wrap, then place in freezer bag. Freeze up to 1 month for best quality.
• Preheat to 375°F, place arancini on baking sheet, and warm for 10-12 minutes until crispy and heated through.
• Cook at 350°F for 4-5 minutes, shaking basket halfway to ensure even heating and maintain crunchiness.

Crisp Bites That Fit Arancini

• Wine Pairing: Crisp Pinot Grigio
• Select a chilled, light-bodied Italian white wine that complements the creamy rice and crispy texture. Its bright acidity cuts through the richness of the fried arancini while enhancing the ham and cheese flavors.
• Dip and Sauce Partner: Zesty Marinara Kick
• Create a homemade marinara with fresh basil, garlic, and a touch of red pepper flakes to add vibrant heat and tanginess. The sauce's acidity perfectly balances the creamy rice ball's decadent interior.
• Salad Companion: Fresh Arugula Side
• Toss a light arugula salad with lemon vinaigrette, shaved Parmesan, and toasted pine nuts. The peppery greens and bright dressing provide a refreshing contrast to the golden, crispy arancini.
• Appetizer Flow: Antipasti Platter
• Arrange cured Italian meats like prosciutto, olives, marinated artichokes, and sun-dried tomatoes around the arancini. This colorful spread creates a traditional Italian starter experience that celebrates regional flavors.

Arancini Fill & Fry Changes

• Gluten-Free Arancini: Replace wheat flour and breadcrumbs with gluten-free alternatives like almond flour and crushed gluten-free crackers. Ensure all ingredients are certified gluten-free.
• Vegetarian Version: Swap ham with roasted vegetables like zucchini, bell peppers, or mushrooms. Use vegetable broth instead of chicken broth for added flavor depth.
• Low-Carb Option: Substitute Jasmine rice with cauliflower rice. Use a low-carb breading mixture made from crushed pork rinds or almond flour to maintain crispy exterior.
• Vegan Adaptation: Replace ham with plant-based protein like crumbled tofu or tempeh. Use vegan cheese alternatives for the mozzarella center. Substitute eggs with a mixture of ground flaxseed and water for binding.

FAQs

• What are the key ingredients in Arancini Rice Balls?

The key ingredients are Jasmine rice, ham, peas, mozzarella cheese, Parmesan cheese, breadcrumbs, eggs, and chicken broth. Each ingredient adds a unique flavor and texture to these delicious Italian rice balls.

• Is the mozzarella center important for the recipe?

Yes, the mozzarella cube in the center creates a delicious melty surprise when you bite into the Arancini. It adds a creamy, cheesy element that makes these rice balls extra special and indulgent.

• Why do I need to use wet hands when forming the rice balls?

Wet hands prevent the rice from sticking to your palms, making it easier to form smooth, compact rice balls. This technique helps create a uniform shape and ensures the mozzarella stays perfectly centered.

• What makes the breading process unique?

The three-step breading process (flour, egg, breadcrumbs) creates a crispy, golden exterior that protects the soft rice and melty cheese inside. This method ensures a crunchy texture and beautiful golden-brown color when fried.

Arancini Rice Balls Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 23 reviews

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Sicilian street food magic comes alive with arancini rice balls, golden crispy spheres stuffed with savory fillings that whisper culinary traditions. Each bite delivers a crunchy exterior giving way to creamy risotto, inviting you to savor authentic Italian flavors.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups Jasmine rice, un-rinsed
• 5 cups chicken broth or stock (hot)
• 1 cup Chardonnay (dry white wine)
• 1 cup ham, finely diced (about 3 ounces)

Cheese & Dairy:

• 1 cup Parmesan cheese, shredded
• 4 ounces mozzarella cheese, cut into 24 (1/2-inch) cubes
• 2 tablespoons unsalted butter
• 3 large eggs, beaten

Herbs, Vegetables, and Seasonings:

• 1 medium onion, finely diced (about 1 cup)
• 1 cup frozen peas, fully thawed
• 1/3 cup parsley, finely chopped
• 1 teaspoon salt (plus more to sprinkle fried arancini)
• 2 tablespoons olive oil

Breading and Frying:

• 1 cup all-purpose flour
• 1 1/2 cups Italian bread crumbs
• Oil for frying (vegetable, canola, or grapeseed oil)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft a flavor-packed risotto base by sautéing onions in olive oil and butter until translucent and fragrant. Incorporate diced ham and cook briefly to release its savory essence.
2. Introduce Jasmine rice to the aromatic mixture, ensuring each grain is luxuriously coated with the infused oil. Deglaze the pan with white wine, allowing the liquid to nearly evaporate and concentrate the flavors.
3. Pour in hot chicken broth and season with salt. Cover and simmer, letting the rice absorb the liquid and develop a creamy, tender consistency. Fold in vibrant green peas during the final moments of cooking.
4. Spread the risotto across a baking sheet, allowing it to cool completely and firm up. This step ensures the rice balls will hold their shape during subsequent preparation.
5. Once cooled, gently fold chopped parsley and grated Parmesan cheese into the risotto, enhancing the overall flavor profile.
6. Using moistened hands, sculpt the rice mixture into uniform spheres. Nestle a cube of mozzarella at the center of each ball, ensuring it is completely enveloped by the risotto.
7. Create a three-stage coating station: dust the rice balls in flour, dip thoroughly in beaten eggs, then roll generously in breadcrumbs to create a crisp, golden exterior.
8. Heat oil in a deep pot to 350°F. Carefully lower the breaded arancini into the hot oil, frying in small batches until they develop a rich, amber-brown color and achieve a crispy texture.
9. Drain the arancini on paper towels to remove excess oil. Sprinkle with a pinch of salt and serve immediately alongside zesty marinara sauce for dipping.

Notes

• Choose short-grain or Arborio rice for the best texture and stickiness when forming arancini balls.
• Allow the rice to cool completely before shaping to ensure the balls hold their form and don’t fall apart during frying.
• Keep hands slightly damp when rolling rice balls to prevent sticking and create smooth, uniform shapes.
• Experiment with different cheese fillings like blue cheese, goat cheese, or smoked mozzarella for unique flavor variations.
• Prepare arancini in advance and refrigerate before breading and frying for easier handling and perfect consistency.
• Use a deep-fry thermometer to maintain consistent oil temperature, ensuring crispy exterior and fully heated interior.
• Make vegetarian version by replacing ham with sautéed mushrooms or roasted vegetables for added depth.
• Freeze uncooked arancini on a baking sheet, then transfer to freezer bags for quick future meals – they’ll fry perfectly straight from frozen.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Appetizer, Snacks
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 508
• Sugar: 2 g
• Sodium: 560 mg
• Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 62 g
• Fiber: 3 g
• Protein: 18 g
• Cholesterol: 114 mg