Why You’ll Love This Recipe
- Crispy exterior with creamy, flavorful filling
- Perfect for appetizers, snacks, or parties
- Great way to use leftover risotto or rice
- Easy to customize with different fillings
- Comforting and satisfying in every bite
- Delicious served with marinara sauce
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- arborio rice or cooked risotto
- chicken broth or vegetable broth
- parmesan cheese
- mozzarella cheese
- eggs
- onion
- garlic
- olive oil
- breadcrumbs
- flour
- salt
- black pepper
- parsley
- marinara sauce for serving
Directions
- Cook the arborio rice in broth until tender and creamy, then allow it to cool completely.
- Stir parmesan cheese, eggs, parsley, salt, and black pepper into the cooled rice mixture.
- Scoop a portion of rice into your hand and flatten slightly.
- Place a cube of mozzarella cheese in the center and shape the rice around it to form a ball.
- Repeat with the remaining rice mixture.
- Place flour, beaten eggs, and breadcrumbs into separate bowls.
- Roll each rice ball in flour, then dip into the eggs, and coat thoroughly with breadcrumbs.
- Heat oil in a deep skillet or pot over medium heat.
- Fry the rice balls in batches until golden brown and crispy on all sides.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm with marinara sauce.
Servings and timing
- Servings: 6
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
Variations
- Add cooked ground beef or sausage to the filling.
- Use provolone or fontina cheese instead of mozzarella.
- Add peas for a traditional Sicilian-style filling.
- Bake instead of fry for a lighter option.
- Use spicy marinara for extra heat.
- Add chopped spinach or mushrooms for more flavor.
Storage/Reheating
Store leftover rice balls in an airtight container in the refrigerator for up to 4 days.
To reheat, bake in a 375°F oven for 10 to 15 minutes until heated through and crispy again. Air frying also works well.
Freezing is possible for up to 2 months. Reheat directly from frozen in the oven.
FAQs
What are Italian rice balls called?
They are commonly called arancini, a popular Italian snack originating from Sicily.
Can I use leftover risotto?
Yes, leftover risotto works perfectly because it is already creamy and flavorful.
What oil is best for frying?
Vegetable oil or canola oil works well because of their neutral flavor and high smoke point.
Can I bake rice balls instead of frying?
Yes, bake them at 400°F until golden and crispy, turning halfway through.
Why are my rice balls falling apart?
The rice mixture may need more egg or additional chilling time before shaping.
What fillings can I use?
Mozzarella, meat sauce, peas, mushrooms, spinach, or other cheeses all work well.
Can I make them ahead of time?
Yes, the rice balls can be assembled and refrigerated before frying or baking.
How do I keep them crispy?
Reheat in the oven or air fryer rather than the microwave for the best texture.
Can I freeze Italian rice balls?
Yes, they freeze very well either before or after cooking.
What should I serve with arancini?
Marinara sauce, salad, roasted vegetables, or antipasto platters pair wonderfully.
Conclusion
Italian Rice Balls are a crispy and comforting Italian favorite filled with creamy rice and gooey cheese. Their crunchy exterior and flavorful center make them perfect for appetizers, snacks, or hearty meals. Whether fried or baked, these delicious rice balls are always a crowd-pleasing recipe worth making again and again.
PrintItalian Rice Balls
Italian Rice Balls, also known as arancini, are crispy golden bites made with creamy rice and filled with gooey mozzarella cheese. Fried until perfectly crunchy on the outside and tender on the inside, these classic Italian treats are ideal as appetizers, snacks, or comforting meals.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 cups arborio rice or cooked risotto
- 4 cups chicken broth or vegetable broth
- 1/2 cup parmesan cheese, grated
- 1 cup mozzarella cheese, cubed
- 2 eggs
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 cups breadcrumbs
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
- Marinara sauce for serving
Instructions
- Cook the arborio rice in the broth until tender and creamy, about 20 minutes. Allow the rice to cool completely.
- Stir the parmesan cheese, eggs, parsley, salt, and black pepper into the cooled rice mixture.
- Scoop a portion of rice into your hand and flatten it slightly.
- Place a cube of mozzarella cheese in the center and shape the rice around it to form a ball.
- Repeat with the remaining rice mixture.
- Place the flour, beaten eggs, and breadcrumbs into separate bowls.
- Roll each rice ball in flour, dip into the eggs, and coat thoroughly with breadcrumbs.
- Heat oil in a deep skillet or pot over medium heat.
- Fry the rice balls in batches until golden brown and crispy on all sides, about 3 to 4 minutes per batch.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm with marinara sauce.
Notes
- Add cooked ground beef, sausage, peas, mushrooms, or spinach for additional filling options.
- Provolone or fontina cheese can replace mozzarella.
- For a lighter option, bake at 400°F until golden and crispy.
- Leftover risotto works perfectly for this recipe.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven or air fryer to maintain crispiness.
- Freeze cooked or uncooked rice balls for up to 2 months.
Nutrition
- Serving Size: 2 rice balls
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 75 mg
