This simplified Italian Rice Balls Recipe or Arancini results in crispy, breaded rice balls stuffed with a melty, cheesy center. This delicious dish makes a great appetizer or snack, though you can certainly make them part of a meal.
If you’ve tried Italian Rice Balls or Arancini di Riso before, then you know how spectacular these golden, fried balls are! If you haven’t, then we need to rectify that asap!
Arancini are delightful fried rice balls that are made using creamy risotto that has been stuffed with a delicious filling and then breaded and fried. They get their name from the way they look- arancini meaning ‘little oranges’ in Italian.
While stuffings for these delightful fried risotto balls can vary, the version I am sharing with you today is a simple one using mozzarella cheese. This vegetarian version is a favorite appetizer of mine and always a hit served with a simple marinara sauce.
I kept this recipe as simple as I could but have included some tips and variations for you to make these a little differently if you are inclined so be sure to read on and learn more.
A simplified Italian Rice Balls recipe
The delicious Italian Rice Balls recipe I am sharing with you today is a simplified one, not a traditional one. I cut down the steps and reduced the ingredient list to make these delicious little treats a bit easier and quicker to make at home. While they do resemble and taste close to traditional arancini balls that I’ve tried, they are not exactly the same.
Traditionally, this popular Sicilian street food is stuffed with a meat sauce (ragu). Other versions can also include additional ingredients like ham and peas, for example. I opted for a simple mozzarella only filling for my version.
Traditional Sicilian rice balls take a bit more time to make as you slowly cook your risotto adding liquid in a little at a time. The southern Italian version starts with a typical risotto including wine to amp up the delicious flavor. While I am no stranger to making a slow risotto (my Parmesan Risotto is one of my favorite meals), risottos take patience and time and I often reserve this for a date night or special celebration. The simplified arancini recipe I am sharing with you today is made by skipping the step of making a slow risotto. Instead, I use the same rice (arborio rice) but I boil it on the stove top in a flavorful broth similar to how you would cook regular rice. This takes a bit of the work out of this dish.
If you are looking for a traditional arancini recipe, be sure to check out this recipe from Nonna Box.
Ingredients in my Simplified Italian Rice Balls Recipe
- Olive oil: used to saute the onion.
- Onion: finely diced.
- Arborio rice: This short grain rice, used to make risotto, is the best rice to make arancini. I make the rice a few hours before assembling the arancini. If you have leftover risotto rice from a recent meal, its a great way to put it to use in this recipe and skip the step of having to make it!
- Broth: I use chicken broth or vegetable broth. Alternatively, you can add 5 cups of water and a bouillon cube.
- Parmesan cheese: grated.
- Fresh herbs: basil, dill, or parsley are all great options. You can also substitute dried herbs or even an herb blend such as Italian seasoning.
- Seasoning: salt and black pepper to taste.
- Eggs: beaten. Traditionally, the eggs are used to dip the rice balls in before breading so that the breading adheres. I prefer to add the eggs into the rice mixture. This helps the rice bind and makes the mixture easier to work. The rice mixture also becomes more moist with the addition of eggs, so there is no issue with the breading adhering.
- Mozzarella cheese: cut into small pieces. I used 1/2 inch cubes but this will depend on how big you want to make your arancini.
- Bread crumbs: to coat the arancini rice balls. Panko breadcrumbs can be used as well but regular breadcrumbs are preferable and more traditional to this dish.
- Oil: for frying. Use an oil that can withstand high cooking temperatures such as vegetable oil.
How to Make Italian Rice Balls
Prepare the rice
- In a large pot, heat the olive oil over medium heat. Add the finely diced onion and saute for a 2-3 minutes until its soft and translucent.
- Add the arborio rice to the pot and toast it for 2-3 minutes.
- Next, add the broth to the rice and let it cook on the stove until the rice is cooked and the broth is absorbed. Keep an eye on the rice as it cooks and add more broth if needed. Transfer the rice to a large bowl and allow the rice to cool completely before proceeding to the next step.
- Once the rice is cooled, season it with salt, pepper, Parmesan cheese, and fresh herbs. Taste the cold rice and and if satisfied with the seasoning, stir in the eggs.
Form the arancini
- Prepare a baking sheet with parchment paper. Prepare a small bowl with some water (to moisten your hands while you form the rice balls).
- Moisten the palm of your hand with the water (wet hands prevent the rice balls from sticking to you and helps form perfect arancini). Then, scoop about 1 1/2 tablespoons of the rice mixture into your hands. [This amount makes small rice balls. If you desire larger arancini, you may scoop out your desired amount.] Form the rice mixture into a ball.
- Using your finger, poke a hole into the rice ball right to the center of it to create a crevice for the filling. Add a cube of mozzarella cheese into the center and then gently use your fingers to cover up the cheese with the rice. If the arancini has lost its shape, roll it gently in your hands to reform the ball.
- Place the rice ball on the parchment lined baking sheet and continue this process with the remaining rice mixture.
Bread and fry the arancini
- Line a baking sheet with paper towel and place it next to your stove.
- Place the breadcrumbs in a small bowl and roll the rice balls in the breadcrumbs one at a time until they are all breaded.
- Heat oil over medium high heat in a dutch oven or deep frying pan [You need enough oil to ensure it is deep enough to cover the rice balls.]. Working in batches, carefully add the rice balls to oil and fry them for a few minutes, until they are golden brown and crispy on the outside. Remove the Italian fried rice balls with a metal skimmer or a metal slotted spoon and place them on the baking sheet.
- Repeat with the remaining rice balls, adjusting the heat if necessary while you continue to fry.
Storing leftovers
As mentioned earlier, this recipe makes about 40 small arancini. That means, there is plenty to enjoy right after cooking them as well as plenty to store for future eats. Also, since these delicious risotto balls make an amazing appetizer, I often make these for parties. That means, I often store them and then reheat them rather than leave things till the last minute and my guests are arriving.
To store arancini, allow them to cool completely and then transfer them to an airtight container. Store them in the fridge (they can be stores for a few days this way).
To reheat the arancini, you can place them on a parchment lined baking sheet and then reheat them in the oven at 350F until they are heated through.
Can you freeze Arancini?
Arancini can be frozen and stored for future snacking. They are best frozen after they have been fully cooked. To freeze the arancini, place the cooked and completely cooled rice balls in a freezer safe container or freezer bag and store in the freezer. You can thaw and reheat as many rice balls as you like at a later time when the craving hits.
These delightful fried balls of rice are addictive with their melty, cheesy center. These Italian rice balls are perfect as a snack, appetizer, or even the main dish (I’ve been known to make a whole meal out of these)! We love serving these with marinara sauce for dipping. So delicious!
I hope you enjoy this recipe as much as I do!
-Cathy
You may also like:
Parmesan Risotto
Chicken Zucchini Meatballs
Whipped Feta
Cheesy Spinach Dip
Italian Rice Balls Recipe (Arancini)
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely diced
- 2 cups arborio rice
- 5 cups chicken broth or vegetable broth (alternatively, you can add 5 cups of water and a bouillon cube)
- 1/4 cup Parmesan cheese grated
- 2 tablespoons fresh herbs basil, dill, or parsley are all great options
- salt and pepper to taste
- 2 large eggs beaten
- 3/4 cup mozzarella cheese cut into small cubes (I used 1/2 inch cubes)
- 1 cup breadcrumbs
- oil for frying
Instructions
Prepare the rice
- In a large pot, heat the olive oil over medium heat. Add the finely diced onion and saute for a 2-3 minutes until its soft and translucent.
- Add the arborio rice to the pot and toast it for 2-3 minutes.
- Next, add the broth to the rice and let it cook on the stove until the rice is cooked and the broth is absorbed. Keep an eye on the rice as it cooks and add more broth if needed. Transfer the rice to a large bowl and allow the rice to cool completely before proceeding to the next step.
- Once the rice is cooled, season it with salt, pepper, Parmesan cheese, and fresh herbs. Taste the cold rice and and if satisfied with the seasoning, stir in the eggs.
Forming the arancini
- Prepare a baking sheet with parchment paper. Prepare a small bowl with some water (to moisten your hands while you form the rice balls).
- Moisten your the palm of your hands with the water. Then, scoop about 1 1/2 tablespoons of the rice mixture into your hands. [This amount makes small rice balls. If you desire larger arancini, you may scoop out your desired amount.] Form the rice mixture into a ball.
- Using your finger, poke a hole into the rice ball right to the center of it to create a crevice for the filling. Add a cube of mozzarella cheese into the center and then gently use your fingers to cover up the cheese with the rice. If the arancini has lost its shape, roll it gently in your hands to reform the ball.
- Place the rice ball on the parchment lined baking sheet and continue this process with the remaining rice mixture.
Breading and frying
- Line a baking sheet with paper towel and place it next to your stove.
- Place the breadcrumbs in a small bowl and roll the rice balls in the breadcrumbs one at a time until they are all breaded.
- Heat the oil over medium high heat in a dutch oven or deep frying pan [The oil should be deep enough to cover the rice balls.]. Working in batches, carefully add the rice balls to oil and fry them for a few minutes, until they are golden brown and crispy on the outside. Remove the rice balls with a metal skimmer or a metal slotted spoon and place them on the baking sheet.
- Repeat with the remaining rice balls, adjusting the heat if necessary while you continue to fry.
Notes
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
