Arancini Rice Balls

Crispy on the outside and cheesy on the inside, these Italian-style arancini rice balls are a crowd-pleasing appetizer or snack. Made with creamy risotto, mozzarella-filled centers, and a golden breadcrumb coating, they’re perfect served with marinara sauce.

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Ingredients

For the Rice Mixture

• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1 medium onion, finely diced (about 1 cup)
• 1 cup ham, finely diced (about 3 oz)
• 2 cups Jasmine rice, un-rinsed
• 1 cup dry white wine (such as Chardonnay)
• 5 cups chicken broth or stock, kept hot
• 1 tsp salt (plus more for sprinkling)
• 1 cup frozen peas, thawed
• ⅓ cup parsley, finely chopped
• 1 cup parmesan cheese, shredded
• 4 oz mozzarella cheese, cut into 24 (½-inch) cubes

For Breading & Frying

• 1 cup all-purpose flour
• 3 large eggs, beaten with a fork
• 1 ½ cups Italian-style breadcrumbs
• Oil for frying (vegetable, canola, or grapeseed)

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Instructions

Make the Rice Mixture

1. In a Dutch oven or heavy-bottomed pot, heat olive oil and butter over medium-high heat.
2. Add onion and sauté until softened and golden, about 4–5 minutes. Stir in diced ham and cook for another 2 minutes.
3. Add rice, stirring to coat with oil and butter.
4. Pour in the white wine and cook until it mostly evaporates, about 2 minutes.
5. Add hot chicken broth and salt. Cover and simmer until the liquid is absorbed, about 15–17 minutes.
6. Stir in peas, cover, and cook for another 2 minutes until rice is tender.
7. Spread the rice mixture onto a rimmed baking sheet and allow to cool to room temperature.

Form the Rice Balls

1. Once cooled, mix in parsley and parmesan cheese.
2. With damp hands, scoop rice using a heaping ice cream scoop. Shape into balls, pressing a mozzarella cube into the center of each. Seal tightly so the cheese is fully enclosed.

Bread the Rice Balls

1. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
2. Roll each rice ball in flour, shaking off excess.
3. Dip into egg mixture, letting extra drip off.
4. Roll in breadcrumbs until fully coated. Repeat until all balls are breaded.

Fry the Arancini

1. Heat about 1 inch of oil in a deep pot to 350°F (175°C).
2. Fry rice balls in small batches, about 3 minutes per batch, turning to brown evenly on all sides.
3. Transfer to a paper towel-lined plate, sprinkle with salt, and serve warm with marinara sauce.

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Why You’ll Love This Recipe

• Crispy golden crust with a gooey cheese center.
• Perfect make-ahead appetizer for parties or gatherings.
• Authentic Italian comfort food with restaurant-quality flavor.

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Tips

• Keep broth hot when cooking rice for even absorption.
• Wet your hands before shaping rice balls to prevent sticking.
• Bread all rice balls before frying for a smoother workflow.
• Fry in small batches to maintain oil temperature.

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Variations and Substitutions

• Cheese swap: Replace mozzarella with provolone, fontina, or cheddar.
• Vegetarian: Omit the ham and use vegetable broth.
• Herb twist: Add fresh basil or oregano instead of parsley.
• Baked version: For a lighter option, bake breaded arancini at 400°F for 20–25 minutes, turning halfway.

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FAQs

Can I make arancini ahead of time?
Yes—form and bread the rice balls ahead of time, then refrigerate for up to 24 hours before frying.

Can I freeze arancini?
Absolutely! Freeze breaded (uncooked) balls on a tray, then transfer to a freezer bag. Fry from frozen, adding 1–2 minutes to cooking time.

What rice is best for arancini?
Traditionally, Arborio rice is used for risotto-based arancini, but Jasmine rice works well too.

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Serving Suggestions

• Serve warm with marinara sauce for dipping.
• Pair with a crisp green salad for a light meal.
• Offer alongside antipasto platters at parties.
• Enjoy with a glass of chilled white wine or sparkling water.