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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.

Ingredients

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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

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