Name: Arancini: Italian Rice Balls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 cups Arborio rice; 4 cups chicken or vegetable broth; 1 cup mozzarella cheese, cubed; 1 cup tomato sauce (optional, can include peas); 2 cups breadcrumbs; 2 eggs, beaten; Olive oil or vegetable oil for frying; Salt and pepper to taste

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Introduction

Arancini are golden-fried Sicilian rice balls filled with gooey mozzarella and rich ragu. Crispy on the outside and creamy inside, these delightful treats are perfect as snacks or elegant appetizers for any occasion.

A white plate holds a layer of fresh green lettuce leaves as the base, topped with about eleven round, golden-brown fried balls coated in a fine, crunchy breadcrumb layer. The balls show some small green herb pieces in the coating, giving texture and color variation. One ball is split open at the top center, revealing a soft inside with mixed herbs and a small melted yellow cheese center that looks creamy and smooth. The plate rests on a round wooden tray, set on a white marbled surface with wooden bowls of spices in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Arborio rice
4 cups chicken or vegetable broth

1 cup mozzarella cheese, cubed
1 cup tomato sauce (optional: peas)

2 cups breadcrumbs
2 eggs, beaten

Olive oil or vegetable oil for frying
Salt and pepper to taste

Instructions

Step 1: Bring the broth to a boil in a large saucepan. Add the Arborio rice, reduce heat to a simmer, and cook until the rice is tender. Remove from heat and let cool completely.

Step 2: Flatten a small amount of cooled rice in your palm, place a cube of mozzarella and a spoonful of tomato sauce (and peas if using) in the center.
Step 3: Mold the rice around the filling to form a ball, making sure the filling is fully enclosed and the center is sealed.
Step 4: Roll the rice balls in breadcrumbs, then dip them in beaten eggs, and coat again in breadcrumbs for a crispy crust.

Step 5: To cook, either deep fry in oil heated to 350°F until golden brown, bake at 375°F for 20–25 minutes, or air fry at 375°F for 12–15 minutes.
Step 6: Drain the cooked arancini on paper towels to remove excess oil and serve warm.

Tips & Variations

For extra flavor, add finely chopped herbs like basil or parsley to the rice mixture before shaping.

Substitute mozzarella with other melting cheeses such as fontina or provolone for a different taste.
Try filling with different ingredients like meat ragu, mushrooms, or spinach for variety.
If baking, brush the arancini lightly with olive oil to help crisp the crust.

Storage

Store any leftover arancini in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to regain their crispiness. For longer storage, freeze uncooked arancini on a baking tray then transfer to a freezer bag once solid. Cook from frozen, adding a few extra minutes to the cooking time.

How to Serve

A white plate filled with about ten golden brown, round fried balls with a crispy textured coating, resting on a bed of fresh bright green lettuce leaves; one ball is broken open at the front to reveal a soft filling with green herbs and a gooey melted yellow cheese center. The plate is placed on a wooden round tray, with blurred small wooden bowls of colorful peppercorns and a red sauce in the background against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make arancini ahead of time?

Yes, you can prepare the rice balls and freeze them before cooking. This makes it easy to fry or bake whenever you want a quick snack or appetizer.

What type of rice is best for arancini?

Arborio rice is preferred because its high starch content helps the rice hold together well when shaped and fried, resulting in a creamy interior and crispy exterior.