The arancini are crispy on the outside with a creamy, cheesy center. Young and old alike love these classic Italian rice balls. They’re a real treat fresh out of the oven, filled with glorious gooey cheese.
This arancini recipe is similar in flavor to one of the most popular recipes on my site; Instant chicken and rice (one dish). If you liked that dish, you’ll love these cheesy rice balls!
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Arancini Recipe
Arancini are a satisfying treat filled with creamy risotto-like rice, ham, sugar snap peas, parmesan and mozzarella. Serve with warmed marinara sauce, they are wonderful for lunch on their own or paired with a fresh Caesar salad.
This recipe was adapted from one of my favorite Italian chefs: Lidia Matticchio Bastianich and is based on her “Arancini di riso” (rice balls) from her book, Lidia’s favorite recipes. Thank you Lidia for introducing me to this wonderful surprise!
Arancini Video Tutorial
Discover all our best tips and tricks for preparing the best arancini! One bite into a scoop of cheesy rice and you’ll know they’re worth every little effort.
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What are arancini?
Sicilian arancini are rice balls filled with cheese and other fillings such as cheese and meat, covered in breadcrumbs and fried. Fillings vary by region, but arancini have been popular in Italy for centuries.
Even if you’re not a fan of “fried” foods, give it a try. The arancini are covered in a light layer of fine Italian breadcrumbs and the rice is compacted, so they hardly absorb oil and do not have the flavor or mouthfeel of a fried food. It’s a cross between risotto and cheese sticks. Two of my favorites combined into one irresistible dish.
Pro Tip:
Use Italian breadcrumbs to bring out the authentic Italian flavor of the arancini. Italian breadcrumbs also have a finer crumb that helps bind the outer layer to the rice ball and creates an irresistible crunchy texture.
How to prepare rice balls
Cook the Mixed Rice Arancini: In a heavy pot, fry the onion in olive oil and butter until soft, then add the ham and cook until golden brown, then add the rice. Add the white wine and cook until completely evaporated, then add the hot chicken broth and 1 teaspoon salt. Cover and simmer until the liquid is almost completely absorbed. Add the peas, cover and cook for another 2 minutes.
Cool the mixture – Spread the rice mixture onto a baking tray to cool. Once the rice is at room temperature, stir in the parsley and parmesan. Form rice balls with wet hands, using a large ball of rice for each. Stuff each ball of rice with a cube of mozzarella and form a narrow ball to enclose the cheese.
Form the rice balls – Prepare 3 shallow bowls. Bread the rice balls one by one, first dipping them in the flour, then in the beaten egg and finally in the breadcrumbs.
Fry the rice balls – Once all the arancini are formed, heat 1 inch of vegetable oil in a saucepan over medium heat. Once the oil is hot (180°C), add the arancini in portions without crowding them and cook for about 3 minutes in total per portion, turning to brown all sides.
Drain and serve – Transfer the fried rice balls to a paper towel-lined plate and serve hot with marinara or ranch (as my son prefers), or skip the sauce and enjoy! :).
Can you eat rice balls cold?
Arancini are best served hot when they are creamy and cheesy in the center. They are good both freshly cooked and reheated, especially when you reheat them in the oven to crisp up the outside again.
How to Reheat Arancini?
Once fried and cooled to room temperature, the arancini can be stored in the refrigerator or freezer (in a freezer-safe container or zip-top bag).
- To reheat frozen arancini – No need to defrost. Place on a rimmed baking sheet and bake at 400°F for 20 minutes.
- To reheat refrigerated arancini – Bake on a rimmed baking sheet at 400˚F for 15 minutes.
I hope you’ll try these classic Italian rice balls. Everyone, of all ages, loves Arancini. Who can resist a crispy fried rice ball filled with cheese?
Do you love rice? Try our best rice recipes:
Arancini Rice Balls
Young and old alike love these cheese rice balls. They’re a real treat fresh out of the oven and filled with glorious gooey cheese.
Portions: 24 rice balls
For the Rice Arancini:
- 2 Table spoon olive oil
- 2 Table spoon unsalted butter
- 1 medium onion, finely chopped (about 1 cup)
- 1 cup dried ham, finely chopped (about 3 ounces)
- 2 cups jasmine rice, not rinsed
- 1 cup Chardonnay, (Dry white wine)
- 5 cups Chicken broth, or broth (hot)
- 1 teaspoon salt, (plus more to sprinkle the fried arancini)
- 1 cup frozen peas, completely thawed
- 1/3 cup parsley, chopped
- 1 cup Parmesan cheese, shredded
- 4 oz mozzarella cheese, cut into 24 (1/2-inch) cubes.
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Use a Dutch oven or a heavy-bottomed saucepan with a tight-fitting lid, over medium/high heat, add 2 tablespoons olive oil and 2 tablespoons butter. When hot, add the diced onion and sauté until soft and golden (4-5 minutes). Add the thinly diced ham and cook another 2 minutes or until golden brown. Add rice and stir to coat with oil.
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Pour 1 cup of white wine and cook until completely evaporated (2 minutes). Add 5 cups hot low-sodium chicken broth and 1 teaspoon salt, then cover and simmer until the liquid has been absorbed by the rice (about 15 to 17 minutes). Add the peas, then cover with an airtight lid and finish cooking (2 min). The rice should be soft and the liquid almost completely absorbed. Spread the rice mixture on a baking tray with wide edges to cool.
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Once the rice is at room temperature, add 1/3 cup finely chopped parsley and 1 cup Parmesan cheese. Form rice balls with wet hands, using a large scoop of ice cream for each. Stuff each rice ball with a cube of mozzarella and form a tight ball with the rice mixture to enclose the cheese.
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Prepare 3 shallow bowls, first with 1 cup flour, second with 3 beaten eggs, third with 1 1/2 cups breadcrumbs. Dredge each ball of rice in the flour, shaking off the excess, then dip them one by one into the beaten egg, allowing the excess egg to drip into the bowl. Finally, roll the balls in the breadcrumbs until they are evenly covered. It’s best to roll and bread all the rice balls before you start frying them since frying is quick.
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Add an inch of vegetable oil to a deep pot over medium heat. Once the oil is hot (180°C), add the breaded rice balls in portions without crowding the pan and cook for about 3 minutes in total per portion, turning to brown all sides. Transfer to absorbent paper, immediately sprinkle with salt and serve hot with the marinara.
190kcal Calories23G Carbohydrates8G Protein6G Fat
Nutritional values
Arancini Rice Balls
Quantity per serving
% Daily Value*
*Percent Daily Values are based on a 2000 calorie diet.
