Description
Italian Arancini Balls are crispy golden rice balls stuffed with mozzarella cheese and coated in breadcrumbs before being fried to perfection. Originating from Sicily, these savory bites feature creamy risotto, melted cheese centers, and a crunchy exterior, making them a popular appetizer, snack, or light meal.
Ingredients
- 3 cups cooked Arborio rice or risotto, cooled
- 2 large eggs, divided
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 6 oz mozzarella cheese, cut into small cubes
- 1/2 cup all-purpose flour
- 1 cup Italian-style breadcrumbs
- 2 tablespoons milk
- Vegetable oil, for frying
- 2 tablespoons chopped fresh parsley (optional garnish)
- Marinara sauce, for serving
Instructions
- In a large bowl, combine cooled rice, 1 egg, Parmesan cheese, salt, black pepper, and Italian seasoning.
- Mix until well combined.
- Take about 2 tablespoons of rice mixture and flatten it in your hand.
- Place a cube of mozzarella in the center.
- Wrap the rice around the cheese and form into a ball.
- Repeat with the remaining rice mixture.
- Place flour in one bowl.
- Whisk the remaining egg with milk in a second bowl.
- Place breadcrumbs in a third bowl.
- Roll each rice ball in flour, then egg mixture, then breadcrumbs.
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry arancini in batches for 3-4 minutes until golden brown and crispy.
- Transfer to a paper towel-lined plate.
- Garnish with parsley and serve warm with marinara sauce.
Notes
- Cold risotto holds together better than freshly cooked rice.
- Do not overcrowd the fryer to maintain oil temperature.
- For extra flavor, add finely diced cooked beef or peas to the filling.
- Arancini can be prepared ahead and refrigerated before frying.
- They can also be baked at 400°F (200°C) for 20-25 minutes for a lighter version.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian