If you have a love for crispy, cheesy, and utterly irresistible bites, then you are going to adore this Arancini Rice Balls Recipe. These golden spheres of joy combine creamy risotto infused with tender ham, vibrant peas, and bright parsley, all hugging a molten mozzarella center. The crunchy breadcrumb crust contrasts perfectly with the soft interior, making every bite a delightful journey of texture and flavor. Whether you’re preparing snacks for a party or a special meal to impress your friends, this recipe will quickly become one of your cherished favorites.
Ingredients You’ll Need
Getting ready to make your Arancini Rice Balls Recipe couldn’t be easier. The ingredients are simple, but each one plays a key role in creating the delicious layers of texture and flavor that make these rice balls unforgettable.
- Olive oil: Adds a subtle fruity richness when sautéing vegetables and ham.
- Unsalted butter: Helps soften the onion, bringing a smooth creaminess to the base.
- Onion, finely diced: Offers a sweet aromatic foundation that enhances the savory profile.
- Ham, finely diced: Infuses the filling with hearty, smoky flavor.
- Jasmine rice, un-rinsed: Creates the creamy risotto base that holds everything together.
- Chardonnay (dry white wine): Adds a subtle acidity and depth of flavor.
- Hot chicken broth or stock: The key to cooking the rice and building a luscious texture.
- Salt: Brings balance and enhances all the other ingredients’ natural flavors.
- Frozen peas, thawed: Provide a pop of color and a naturally sweet note.
- Parsley, finely chopped: Gives a fresh, herbaceous zing that brightens the filling.
- Parmesan cheese, shredded: Adds savory umami and richness.
- Mozzarella cheese, cubed: The melty surprise inside each rice ball that makes every bite magical.
- All-purpose flour: Essential for the dredging process to get a crisp outside.
- Eggs, beaten: Helps the breadcrumbs adhere to the rice balls perfectly.
- Italian bread crumbs: Create that irresistible golden crunch.
- Oil for frying (vegetable, canola, or grapeseed): Provides a neutral base for frying until crisp and golden.
How to Make Arancini Rice Balls Recipe
Step 1: Make the Rice Filling
Start by heating olive oil and butter in a heavy-bottomed pot over medium-high heat. Sauté finely diced onion until it softens and turns a shimmering golden shade. Then, add the finely diced ham, letting it brown just enough to develop that wonderful, savory aroma. Stir in the jasmine rice, coating every grain with that buttery, flavorful mixture.
Step 2: Cook the Risotto Base
Pour in the dry white wine and allow it to cook off mostly so its bright acidity melds with the rice. Next, add the hot chicken broth along with a teaspoon of salt and cover the pot. Let it simmer gently until the liquid is fully absorbed, about 15 to 17 minutes. Then stir in the thawed peas, cover again, and let the residual heat cook them for a couple of minutes until tender and vibrant.
Step 3: Cool the Rice Mixture
Once the risotto is cooked to creamy perfection, spread it out evenly on a baking sheet to cool. This step is essential because handling the rice while warm would make it too sticky and difficult to form into perfect balls.
Step 4: Assemble the Arancini
When the rice mixture is cool, stir in the finely chopped parsley and shredded Parmesan cheese, which add fresh flavors and richness. Now comes the fun part: scoop a handful of rice mixture, flatten it in your palm, place a cube of mozzarella in the center, and carefully mold the rice around it, forming a compact ball with a cheesy molten core.
Step 5: Bread the Rice Balls
Prepare three shallow dishes: one with flour, one with beaten eggs, and one filled with Italian breadcrumbs. Roll each rice ball first in the flour, then dip it into the eggs, and finally coat it thoroughly with breadcrumbs. This triple-layer ensures a beautifully crispy exterior after frying.
Step 6: Fry to Golden Perfection
Heat oil in a deep pot to 350°F (175°C). Fry the arancini in batches for about 3 minutes each, turning as needed until they are a glorious golden brown and perfectly crispy outside. Remove and drain on paper towels to absorb excess oil.
Step 7: Serve Warm and Delicious
Sprinkle the freshly fried arancini with a bit of salt and serve them right away to enjoy the contrast of the crunchy shell and soft inside with melted mozzarella surprise.
How to Serve Arancini Rice Balls Recipe
Garnishes
A sprinkle of freshly chopped parsley or a dusting of grated Parmesan adds a lovely finishing touch that makes your presentation pop visually and enhances the flavor with fresh, salty notes.
Side Dishes
Arancini pairs beautifully with a vibrant marinara or a tangy arrabbiata sauce for dipping. A simple mixed green salad dressed lightly with lemon vinaigrette offers a refreshing contrast to the warm, rich rice balls.
Creative Ways to Present
For entertaining, serve arancini on skewers with alternating cherry tomatoes and fresh basil for a colorful appetizer display. Alternatively, place them atop small mounds of pesto or drizzle with balsamic reduction for a fancy starter that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover arancini in an airtight container in the refrigerator for up to 2 days. Keep in mind the crispy crust will soften over time, but reheating can help restore some crunch.
Freezing
If you want to prepare them ahead, you can freeze the breaded but uncooked arancini on a baking sheet until solid, then transfer to a freezer-safe bag. They’ll keep well for up to 1 month and fry straight from frozen, adding a minute or two to the frying time.
Reheating
To reheat, bake the rice balls in a preheated oven at 350°F (175°C) for about 10-12 minutes or air-fry them to help maintain the crispiness without making them greasy.
FAQs
Can I use a different type of rice for Arancini?
While traditional risotto rice like Arborio is often recommended, this recipe uses Jasmine rice to great effect because it holds texture well and offers a fragrant note. Avoid long-grain rices that don’t get creamy enough.
What can I use instead of ham?
You can swap ham for cooked sausage, mushrooms for a vegetarian option, or even cooked chicken. Experimenting with fillings lets you tailor the Arancini Rice Balls Recipe to your taste.
Is it possible to bake the arancini instead of frying?
Yes! Baking is a lighter alternative. Coat as usual, place on a parchment-lined tray, spray with cooking oil, and bake at 400°F (200°C) for 20-25 minutes or until golden and crispy.
How do I keep the rice balls from falling apart?
Make sure your rice mixture is adequately cooled and mixed well with cheese and parsley to bind. Also, when forming, press them firmly into compact balls, and don’t skip the breading steps for structural support.
Can I prepare the risotto in advance?
Absolutely. Cooking the risotto ahead saves time. Just cool it completely before storing and be gentle when forming the balls, as the rice firms up when chilled.
Final Thoughts
This Arancini Rice Balls Recipe is a genuine crowd-pleaser that brings comfort and elegance together in bite-sized form. Once you try making these crispy, cheesy delights at home, you’ll find endless reasons to come back for more. Whether for a casual snack or a festive appetizer, these rice balls make every occasion feel a little more special.
Print
Arancini Rice Balls Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 24 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Description
This classic Italian recipe for Arancini Rice Balls features creamy risotto mixed with ham, peas, Parmesan, and mozzarella cheese, coated in breadcrumbs, and deep-fried to golden perfection. Crispy on the outside and melty cheesy on the inside, these savory rice balls make a perfect appetizer or snack that is both satisfying and full of flavor.
Ingredients
For the Rice Filling
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 1 cup ham, finely diced (about 3 ounces)
- 2 cups Jasmine rice, un-rinsed
- 1 cup Chardonnay (dry white wine)
- 5 cups hot chicken broth or stock
- 1 teaspoon salt, plus more to sprinkle on fried arancini
- 1 cup frozen peas, fully thawed
- 1/3 cup parsley, finely chopped
- 1 cup Parmesan cheese, shredded
- 4 ounces mozzarella cheese, cut into 24 (1/2-inch) cubes
For Breading and Frying
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups Italian bread crumbs
- Oil for frying (vegetable, canola, or grapeseed)
Instructions
- Make rice filling: Heat olive oil and butter in a Dutch oven over medium-high heat until melted and shimmering.
- Sauté onion and ham: Add finely diced onion to the pot and cook until softened and golden, about 5 minutes. Then, stir in the ham and cook until it is also golden and fragrant.
- Toast the rice: Add the un-rinsed Jasmine rice to the pot with the onion and ham, stirring well to coat the grains in the fat and lightly toast them.
- Cook risotto: Pour in the dry white wine and cook, stirring occasionally, until mostly evaporated, about 3-4 minutes. Add the hot chicken broth along with 1 teaspoon salt. Cover the pot and simmer gently until the liquid is absorbed, about 15-17 minutes, stirring occasionally to prevent sticking.
- Add peas and cool: Stir in the thawed peas, cover again, and cook for an additional 2 minutes. Then, spread the cooked rice mixture on a baking sheet to cool completely.
- Assemble arancini: Once the rice has cooled, stir in finely chopped parsley and shredded Parmesan cheese until evenly distributed. Take a portion of the rice mixture and shape it into a ball, placing one mozzarella cube in the center, then fully enclosing it to form a stuffed rice ball.
- Bread the arancini: Set up three shallow bowls – one with flour, one with beaten eggs, and one with Italian bread crumbs. Dredge each rice ball in flour, shaking off excess, then dip into the eggs, and finally roll in bread crumbs until fully coated.
- Heat oil for frying: In a deep pot, heat the frying oil to 350°F (175°C), using enough oil to submerge the rice balls fully.
- Fry the arancini: Carefully add the breaded rice balls in batches to the hot oil and fry for about 3 minutes or until they turn golden brown and crispy on all sides.
- Drain and serve: Remove the fried arancini with a slotted spoon and drain on paper towels. Sprinkle lightly with salt while still warm. Serve immediately with marinara sauce for dipping.
Notes
- Ensure the rice is fully cooled before shaping to help the balls hold together better during frying.
- Use a thermometer to maintain oil temperature at 350°F to get crispy, evenly fried arancini without absorbing too much oil.
- For a vegetarian version, omit ham and use vegetable broth instead of chicken stock.
- Leftover rice balls can be reheated in a hot oven to restore crispiness.
- The mozzarella center can be substituted with other cheeses like fontina or provolone for different flavor.
