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Classic Crispy Arancini Rice Balls with Mozzarella

A stack of golden brown, crispy rice balls with one cut open showing melted cheese oozing out.
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Make authentic Italian Arancini rice balls that are crispy on the outside and filled with gooey mozzarella. This recipe guides you through creating perfect, flavorful risotto balls suitable for appetizers or snacks.

Ingredients

Scale
  • 2 cups Arborio rice
  • 6 cups chicken or vegetable broth, warm
  • 1/2 cup dry white wine
  • 1 small yellow onion, finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese
  • 1 large egg yolk
  • Salt and black pepper to taste
  • 1 cup shredded low-moisture mozzarella cheese
  • 1/2 cup finely chopped cooked meat (optional, e.g., ground beef or ham)
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups plain breadcrumbs (Panko recommended for extra crispiness)
  • Vegetable oil, for frying

Instructions

  1. Make the Risotto: Heat olive oil and butter in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add Arborio rice and toast for 2 minutes, stirring constantly. Pour in white wine and cook until absorbed.
  2. Begin adding warm broth, one ladleful at a time, stirring frequently and waiting until the liquid is almost absorbed before adding the next. Continue until the rice is creamy and cooked al dente (about 20-25 minutes).
  3. Remove risotto from heat. Stir in Parmesan cheese, egg yolk, salt, and pepper. Spread the risotto onto a baking sheet and let it cool completely in the refrigerator, at least 2 hours or until firm.
  4. Prepare the Filling: Once the risotto is cold, mix in the optional cooked meat. Place the shredded mozzarella in a small bowl.
  5. Form the Rice Balls: Scoop about 2 tablespoons of cold risotto into your palm. Flatten it slightly. Place a small piece of mozzarella (and any other filling) in the center. Gently shape the risotto around the filling to form a tight ball, about 1.5 inches in diameter.
  6. Set up the Breading Station: Place flour, beaten eggs, and breadcrumbs in three separate shallow dishes.
  7. Dredge each rice ball first in flour, shaking off excess. Dip into the beaten egg, allowing excess to drip off. Finally, roll thoroughly in the breadcrumbs, pressing gently to make sure the coating adheres well.
  8. Fry the Arancini: Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C).
  9. Carefully lower 3-4 rice balls into the hot oil, ensuring you do not overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until they are deep golden brown and crispy.
  10. Remove the arancini with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Season lightly with salt immediately.
  11. Serve the crispy rice balls hot.

Notes

  • For a baked alternative to frying, place the breaded rice balls on a lightly oiled baking sheet. Spray the tops lightly with cooking spray or brush with oil. Bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden brown.
  • If you are making these ahead of time, you can freeze the formed, breaded rice balls on a tray before frying. Transfer frozen balls directly to the hot oil, adding 1-2 minutes to the frying time.
  • Serve these cheesy rice balls with warm marinara sauce for dipping.

Nutrition

Find it online: https://cookingbyjade.com/rice-balls-classic-crispy-arancini-recipe/