Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Arancini Rice Balls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 43 reviews
  • Author: admin
  • 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

Scale

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

  1. Make rice filling: Heat olive oil and butter in a Dutch oven over medium-high heat until melted and shimmering.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.