Cheesy Italian Arancini Rice Balls Recipe

Introduction

Cheesy Italian Arancini Rice Balls are crispy on the outside and wonderfully creamy inside, filled with melty cheese and aromatic herbs. This classic Italian snack is perfect for sharing or as a delicious appetizer that impresses everyone.

Ingredients

• 2 tbsp butter
• 2 garlic cloves, minced
• 1 small onion, finely diced (white, yellow, or brown)
• 1 1/2 cups arborio rice (risotto rice)
• 1/2 cup white wine (or substitute with broth, stock, or water)
• 3 1/2 cups chicken broth or stock
• 1 cup milk
• 1 egg
• 1 cup grated cheddar cheese
• 3/4 cup grated mozzarella cheese
• 2 1/2 tbsp finely chopped fresh parsley (or 1 1/2 tbsp dried parsley)
• 1/2 tsp salt
• Pepper, to taste
• 1/2 cup plain flour
• 1/2 tsp salt
• Black pepper, to taste
• 2 eggs, lightly beaten
• 2 cups panko breadcrumbs
• Cooking oil (vegetable oil recommended)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F).
2. Step 2: Melt butter in a skillet over medium heat. Add minced garlic and diced onion, cooking for about 5 minutes until soft and fragrant.
3. Step 3: Stir in the arborio rice until the grains turn translucent. Add white wine and increase heat to medium-high, cooking until most of the liquid has evaporated.
4. Step 4: Pour in the chicken broth and milk. Stir gently, bring to a simmer, cover, then transfer the skillet to the oven. Bake covered for 30 to 40 minutes until the liquid is absorbed and the rice is tender.
5. Step 5: Remove the skillet from the oven and allow the rice to cool. Once cooled, stir in the egg, cheddar cheese, mozzarella cheese, parsley, salt, and pepper until well combined. Cover and refrigerate for at least 3 hours, preferably overnight.
6. Step 6: Prepare your coating stations: mix flour, 1/2 tsp salt, and black pepper in a shallow bowl; lightly beat the 2 eggs in a second bowl; place panko breadcrumbs in a third bowl.
7. Step 7: Using a level, packed ice cream scoop (about 2 1/2 tablespoons), scoop portions of the chilled rice mixture and roll each into a ball.
8. Step 8: Coat each rice ball by rolling it first in the flour mixture, then dipping into the beaten egg, and finally rolling in the panko breadcrumbs, pressing gently to adhere. Repeat for all balls.
9. Step 9: In a medium saucepan, heat about 1 inch (2.5 cm) of vegetable oil over medium-high heat. Test if the oil is ready by dropping in a breadcrumb; it should sizzle immediately.
10. Step 10: Carefully fry a few arancini balls at a time, turning frequently to ensure even golden browning. When deep golden brown, remove them using a slotted spoon and drain on paper towels.
11. Step 11: Serve the arancini warm, optionally with marinara sauce and a sprinkle of fresh parsley for extra flavor and presentation.

Tips & Variations

• For a vegetarian version, replace chicken broth with vegetable broth.
• Try adding a small cube of mozzarella inside each rice ball for an extra cheesy surprise.
• To make cleanup easy, fry the rice balls in batches and keep finished ones warm in a low oven.
• Leftover arancini can be baked instead of fried for a lighter option.

Storage

Store cooled and cooked arancini in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 180°C (350°F) until warmed through to keep the coating crisp. You can also freeze uncooked, coated balls on a tray, then transfer to a freezer bag for up to 1 month; fry from frozen without thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Arborio rice is best for arancini because of its starch content that makes the filling creamy and sticky. Other short-grain rice can work, but long-grain rice will not yield the same texture.

Do I have to deep fry the arancini?

Frying gives the classic crispy crust, but you can bake them at 200°C (400°F) for about 20 minutes, turning halfway, for a healthier alternative. The texture will be slightly different but still delicious.

Cheesy Italian Arancini Rice Balls Recipe

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4.5 from 146 reviews

Cheesy Italian Arancini Rice Balls are delightful crispy fried rice balls stuffed with a blend of cheddar and mozzarella cheeses, infused with garlic, onion, and herbs, perfect as an appetizer or snack. This traditional Italian street food is coated in crunchy panko breadcrumbs and fried to a golden crisp, served best with marinara sauce.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 4 hours 5 minutes (including chilling time)
• Yield: About 18–20 arancini rice balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Rice Mixture

• 2 tbsp butter
• 2 garlic cloves, minced
• 1 small onion, finely diced (white, yellow, or brown)
• 1 1/2 cups arborio risotto rice
• 1/2 cup white wine (or substitute with broth/stock or water)
• 3 1/2 cups chicken broth/stock
• 1 cup milk
• 1 egg
• 1 cup grated cheddar cheese
• 3/4 cup grated mozzarella cheese
• 2 1/2 tbsp finely chopped fresh parsley (or 1 1/2 tbsp dried parsley)
• 1/2 tsp salt
• Pepper to taste

Coating

• 1/2 cup plain flour
• 1/2 tsp salt
• Black pepper to taste
• 2 eggs, lightly beaten
• 2 cups panko breadcrumbs
• Cooking oil (vegetable oil recommended)

Instructions

1. Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the risotto mixture.
2. Sauté Aromatics: Melt butter in a skillet over medium heat. Add the minced garlic and diced onion, cooking for about 5 minutes until they soften and release their aroma.
3. Add Rice and Wine: Stir in the arborio rice until it becomes translucent. Pour in the white wine and increase heat to medium-high, cooking until the liquid is mostly absorbed.
4. Add Broth and Milk; Bake: Add the chicken broth and milk, stir, bring to a simmer, then cover the skillet and transfer it to the preheated oven. Bake covered for 30 to 40 minutes until the liquid is fully absorbed and the rice is tender.
5. Cool and Mix: Remove the baked rice from the oven and let it cool. Stir in the egg, grated cheddar, mozzarella, fresh parsley, salt, and pepper until well combined. Cover the mixture and refrigerate for at least 3 hours or overnight to firm up.
6. Prepare Coating Stations: In three separate shallow bowls, place the flour mixed with salt and pepper, the lightly beaten eggs, and the panko breadcrumbs.
7. Form Rice Balls: Using a level, packed ice cream scoop (about 2 1/2 tablespoons), scoop the rice mixture and roll it into tight balls.
8. Coat Rice Balls: Lightly coat each ball first in the seasoned flour, then dip in the egg wash, and finally roll in the panko breadcrumbs, pressing gently to adhere the crumbs well. Repeat for all rice balls.
9. Heat Oil: In a medium saucepan, pour enough vegetable oil to a depth of about 1 inch (2.5 cm) and heat over medium-high heat. Test the oil by tossing in a breadcrumb; it should sizzle immediately.
10. Fry Arancini: Carefully place a few rice balls into the hot oil using a spoon or slotted spoon. Fry, turning frequently, until they are a deep golden brown and crispy on all sides.
11. Drain Excess Oil: Remove the fried arancini with a slotted spoon and drain on a paper towel-lined plate to remove excess oil.
12. Serve: Serve the hot cheesy arancini with marinara sauce if desired, and sprinkle with extra finely chopped fresh parsley for garnish.

Notes

• Using dried parsley is fine but fresh parsley provides a brighter flavor.
• Press the rice mixture firmly when forming balls so they hold together well during frying.
• Ensure oil temperature is correct before frying to prevent greasy arancini.
• Marinara sauce is optional but highly recommended as a dipping sauce.

Keywords: arancini, Italian rice balls, cheesy appetizer, fried rice balls, risotto appetizer, Italian street food