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Italian Rice Balls

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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.

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

  1. Cook the arborio rice in the broth until tender and creamy, about 20 minutes. Allow the rice to cool completely.
  2. Stir the parmesan cheese, eggs, parsley, salt, and black pepper into the cooled rice mixture.
  3. Scoop a portion of rice into your hand and flatten it slightly.
  4. Place a cube of mozzarella cheese in the center and shape the rice around it to form a ball.
  5. Repeat with the remaining rice mixture.
  6. Place the flour, beaten eggs, and breadcrumbs into separate bowls.
  7. Roll each rice ball in flour, dip into the eggs, and coat thoroughly with breadcrumbs.
  8. Heat oil in a deep skillet or pot over medium heat.
  9. Fry the rice balls in batches until golden brown and crispy on all sides, about 3 to 4 minutes per batch.
  10. Transfer to a paper towel-lined plate to drain excess oil.
  11. 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

Find it online: https://thefamilycooking.com/italian-rice-balls/