Why You’ll Love This Recipe
Arancini (Italian Rice Balls) are a crowd-pleasing snack with a satisfying combination of textures—crispy on the outside, creamy and cheesy on the inside. These golden, bite-sized treats are surprisingly easy to make and are perfect for any occasion. Whether served as appetizers at a dinner party or as a delicious snack for a cozy evening, they are sure to impress. Plus, they’re versatile enough to be baked or fried, depending on your preference!
Ingredients
- 1 cup Arborio rice
- 3 cups chicken broth (or vegetable broth for a vegetarian option)
- ½ cup grated Parmesan cheese
- ½ cup mozzarella cheese, cubed
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- Oil for frying (or substitute with olive oil for baking)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Rice:
In a medium saucepan, cook the Arborio rice in chicken broth over medium heat for about 18-20 minutes, until the rice is tender and the broth is absorbed. Stir occasionally to prevent the rice from sticking. Season with salt and pepper to taste. - Add Parmesan Cheese:
Stir in the grated Parmesan cheese while the rice is still warm. Allow the mixture to cool for 10 minutes. - Form the Rice Balls:
Once the rice mixture has cooled slightly, take about two tablespoons of the risotto and form it into a ball. Place a cube of mozzarella cheese in the center of each ball before shaping it completely around the cheese. - Coat with Egg and Breadcrumbs:
Dip each rice ball into the beaten eggs, making sure it’s well coated. Then roll it in breadcrumbs until fully covered. - Fry or Bake:
For frying: Heat oil in a deep pan or fryer to 350°F (175°C). Fry the rice balls in batches for about 3 minutes or until golden brown and crispy.
For baking: Preheat your oven to 400°F (200°C). Place the rice balls on a baking sheet lined with parchment paper and bake for 20 minutes, or until they are golden brown and crispy. - Serve:
Remove the rice balls from the oil or oven and let them rest for a few minutes. Serve warm with marinara sauce for dipping.
Servings and timing
This recipe yields about 12 servings (12 rice balls).
- Preparation time: 30 minutes
- Cooking time: 20 minutes
- Total time: 50 minutes
Variations
- Spicy Version: Add a pinch of red pepper flakes to the rice mixture for a spicy kick.
- Vegetarian Option: Use a plant-based cheese to make the rice balls fully vegetarian or vegan.
- Herbed Rice: Stir in fresh herbs like basil, parsley, or oregano for a burst of flavor.
Storage/Reheating
- Storage: Leftover rice balls can be stored in an airtight container in the fridge for up to 2 days.
- Reheating: To reheat, bake the rice balls at 350°F (175°C) for about 10 minutes, or microwave them for 30-45 seconds.
FAQs
1. Can I use a different type of rice?
While Arborio rice is traditionally used for its creamy texture, you can substitute with short-grain rice or even medium-grain rice for a similar result.
2. Can I make these rice balls ahead of time?
Yes, you can prepare the rice balls ahead of time. Form the rice balls, then refrigerate them for up to 24 hours before frying or baking.
3. Can I freeze Arancini?
Yes, these rice balls freeze well. Freeze them after they’ve been shaped and breaded. When ready to cook, fry or bake directly from frozen, adding extra cooking time.
4. How do I prevent the cheese from leaking out?
Be sure to seal the rice balls tightly around the mozzarella to prevent leakage. If you are concerned about the cheese melting out during cooking, you can freeze the rice balls before frying or baking.
5. Can I make these rice balls without breadcrumbs?
If you don’t have breadcrumbs, you can use crushed cornflakes or panko breadcrumbs as a substitute for a crispy coating.
6. How do I know when the rice balls are done frying?
The rice balls are done frying when they are golden brown and crispy on the outside. It should take about 3 minutes of frying. You can also use a thermometer to check that the internal temperature reaches at least 165°F (74°C).
7. Can I make these without frying?
Yes! You can bake the rice balls in the oven for a healthier alternative. Bake them at 400°F (200°C) for 20 minutes or until crispy.
8. Can I add more cheese?
Absolutely! If you love cheese, you can increase the amount of mozzarella or even add some ricotta or provolone for extra flavor.
9. Can I use a different filling besides mozzarella?
Yes, you can use other fillings like ricotta cheese, cooked mushrooms, or even a meat filling like ground beef or sausage for a variation.
10. How can I make these gluten-free?
To make these rice balls gluten-free, use gluten-free breadcrumbs or a gluten-free coating like ground almonds or crushed rice cereal.
Conclusion
These Italian Rice Balls, or Arancini, are a deliciously indulgent treat with a crispy, golden exterior and a creamy, cheesy interior. Perfect as an appetizer, snack, or party food, they are sure to be a hit with everyone. Easy to make and customizable with different fillings and flavors, this classic Italian dish will add an irresistible touch to your next meal or gathering!
Italian Rice Balls (Arancini)
- Prep Time: 30 minutes
- Cook Time: undefined
- Total Time: 50 minutes
- Yield: 12 rice balls
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Italian Rice Balls, or Arancini, are crispy golden bites filled with creamy mozzarella cheese and flavorful risotto. These cheesy treats make for the perfect appetizer, snack, or party food.
Ingredients
1 cup Arborio rice
3 cups chicken broth (or vegetable broth for a vegetarian option)
½ cup grated Parmesan cheese
½ cup mozzarella cheese, cubed
2 eggs, beaten
1 cup breadcrumbs
Salt and pepper to taste
Oil for frying (or substitute with olive oil for baking)
Instructions
- Cook the Rice: In a medium saucepan, cook Arborio rice in chicken broth over medium heat for 18-20 minutes, stirring occasionally. Season with salt and pepper to taste.
- Add Parmesan Cheese: Stir in grated Parmesan cheese while the rice is warm. Let it cool for 10 minutes.
- Form the Rice Balls: Take about two tablespoons of risotto and form it into a ball. Place a cube of mozzarella cheese in the center of each ball before shaping it completely around the cheese.
- Coat with Egg and Breadcrumbs: Dip each rice ball into the beaten eggs, then roll in breadcrumbs until fully coated.
- Fry or Bake:
- For frying: Heat oil to 350°F (175°C) and fry rice balls for about 3 minutes until golden brown.
- For baking: Preheat oven to 400°F (200°C) and bake for 20 minutes until golden and crispy.
- Serve: Let the rice balls rest for a few minutes and serve with marinara sauce for dipping.
Notes
For a spicy version, add red pepper flakes to the rice mixture.
For a vegetarian or vegan version, substitute with plant-based cheese.
Freeze rice balls after breading and cook from frozen to save time later.
Nutrition
- Serving Size: 1 rice ball
- Calories: 150
- Sugar: 1g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
