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Ultimate Cheesy Italian Arancini Rice Balls

Close-up of golden fried rice balls, one is cut open revealing a gooey, melted cheesy center.
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Make these crispy Italian rice balls stuffed with gooey mozzarella. This recipe shows you how to achieve a perfect golden crust and a creamy center, making them an ideal appetizer or snack.

Ingredients

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  • 3 cups leftover risotto (preferably Parmesan or saffron flavor)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten for dredging
  • 1 1/2 cups plain breadcrumbs
  • Vegetable oil, for frying
  • Salt and black pepper to taste
  • Marinara sauce, for serving

Instructions

  1. Prepare the risotto base. If your risotto is cold, it should be firm enough to handle. If it is too loose, chill it for at least 2 hours.
  2. In a bowl, mix the cold risotto with the shredded mozzarella, Parmesan cheese, and the first lightly beaten egg. Season with salt and pepper. Mix until just combined.
  3. Set up a breading station: Place the flour in one shallow dish, the two beaten eggs in a second dish, and the breadcrumbs in a third dish.
  4. Take about 2 tablespoons of the rice mixture and flatten it slightly in your palm. Place a small cube (about 1/2 inch) of mozzarella in the center. Gently fold the rice around the cheese, forming a tight ball about 1.5 to 2 inches in diameter. Press firmly to seal the cheese inside.
  5. Roll each rice ball first in the flour, shaking off any excess.
  6. Next, dip the floured ball completely into the beaten eggs, allowing excess to drip off.
  7. Finally, roll the ball thoroughly in the breadcrumbs, pressing gently so the crumbs adhere completely.
  8. Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer to monitor the temperature.
  9. Carefully place 3 or 4 rice balls into the hot oil, ensuring you do not overcrowd the pot.
  10. Fry for 3 to 5 minutes, turning occasionally, until the rice balls are deep golden brown and crispy on all sides.
  11. Remove the fried arancini with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Sprinkle lightly with salt immediately.
  12. Serve the crispy rice balls hot with warm marinara sauce for dipping.

Notes

  • Using day-old, cold risotto is key to making rice balls that hold their shape during frying.
  • For a richer flavor, you can mix 1/4 cup of finely chopped cooked ground meat or prosciutto into the rice mixture.
  • If you prefer a less oily result, you can bake these. Place them on a baking sheet, spray generously with cooking oil, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden.

Nutrition

Find it online: https://tastethisplate.com/rice-balls-ultimate-cheesy-italian-arancini/