Cheesy Italian Arancini Rice Balls Recipe

Introduction

Cheesy Italian Arancini Rice Balls are a delightful snack or appetizer featuring creamy risotto rice coated in crispy panko breadcrumbs. Perfectly golden and filled with melted cheddar and mozzarella, these bite-sized treats bring a touch of Italy to your kitchen.

Ingredients

• 2 tbsp butter
• 2 garlic cloves, minced
• 1 small onion, finely diced (white, yellow, or brown)
• 1 1/2 cups risotto rice (arborio)
• 1/2 cup white wine (or substitute with broth, stock, or water)
• 3 1/2 cups chicken broth or stock
• 1 cup milk
• 1 egg
• 1 cup grated cheddar cheese
• 3/4 cup grated mozzarella cheese
• 2 1/2 tbsp finely chopped fresh parsley (or 1 1/2 tbsp dried parsley)
• 1/2 tsp salt
• Pepper, to taste
• 1/2 cup plain flour
• 1/2 tsp salt (for coating)
• Black pepper (for coating)
• 2 eggs, lightly beaten (for coating)
• 2 cups panko breadcrumbs
• Cooking oil (vegetable oil recommended)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F).
2. Step 2: Melt butter in a skillet over medium heat. Add minced garlic and diced onion; cook for about 5 minutes until soft and fragrant.
3. Step 3: Stir in the risotto rice until the grains become translucent. Pour in the white wine and increase the heat to medium-high. Cook until most of the liquid has evaporated.
4. Step 4: Add the chicken broth and milk. Stir, bring to a simmer, then cover the skillet and transfer it to the preheated oven. Bake for 30 to 40 minutes until the liquid is absorbed and the rice is tender.
5. Step 5: Remove the rice from the oven and allow it to cool. Mix in the egg, cheddar, mozzarella, parsley, salt, and pepper. Cover and refrigerate for at least 3 hours or preferably overnight.
6. Step 6: Prepare the coating stations by mixing flour, salt, and pepper in one shallow bowl; beating the eggs in another; and placing the panko breadcrumbs in a third.
7. Step 7: Scoop about 2 1/2 tablespoons of the rice mixture and roll it into a ball.
8. Step 8: Roll each ball first in the flour mixture, then dip it in the beaten eggs, and finally coat it thoroughly with panko breadcrumbs, pressing gently to adhere.
9. Step 9: In a medium saucepan, heat about 1 inch (2.5 cm) of vegetable oil over medium-high heat. Test the oil by dropping in a breadcrumb—if it sizzles immediately, the oil is hot enough.
10. Step 10: Carefully add a few rice balls to the hot oil using a spoon. Fry, turning frequently, until they become deep golden brown. Remove and drain on paper towels.
11. Step 11: Repeat frying with the remaining balls.
12. Step 12: Serve warm, optionally with marinara sauce and a sprinkle of fresh parsley for garnish.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth.
• You can add a small cube of mozzarella inside each ball before coating for an extra cheesy center.
• If you prefer baking over frying, bake the coated balls at 200°C (400°F) on a greased tray for 20-25 minutes, turning halfway through.

Storage

Store leftover arancini in an airtight container in the refrigerator for up to 3 days. Reheat by baking in a 180°C (350°F) oven until hot and crispy, or re-fry briefly in hot oil to restore crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover risotto to make arancini?

Yes, leftover risotto works well as long as it’s not too wet. Chill it in the refrigerator to firm up before shaping into balls.

What can I serve with arancini?

Arancini pairs nicely with marinara sauce, a simple green salad, or a light Italian-style dipping sauce.

Cheesy Italian Arancini Rice Balls Recipe

Print Recipe

★★★★★

4.6 from 144 reviews

Deliciously cheesy Italian Arancini rice balls, crispy on the outside and creamy inside, made with risotto rice, cheddar, mozzarella, and aromatic herbs. These golden-fried delights are perfect as appetizers or a savory snack, served best with marinara sauce for dipping.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 4 hours 5 minutes
• Yield: About 18 arancini balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Rice Mixture

• 2 tbsp butter
• 2 garlic cloves, minced
• 1 small onion, finely diced (white, yellow, or brown)
• 1 1/2 cups arborio rice (risotto rice)
• 1/2 cup white wine (or substitute with broth/stock or water)
• 3 1/2 cups chicken broth/stock
• 1 cup milk
• 1 egg
• 1 cup grated cheddar cheese
• 3/4 cup grated mozzarella cheese
• 2 1/2 tbsp finely chopped fresh parsley (or 1 1/2 tbsp dried parsley)
• 1/2 tsp salt
• Black pepper to taste

Coating

• 1/2 cup plain flour
• 1/2 tsp salt
• Black pepper to taste
• 2 eggs, lightly beaten
• 2 cups panko breadcrumbs
• Cooking oil (vegetable oil recommended)

Instructions

1. Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the rice mixture.
2. Sauté Aromatics: Melt butter in a skillet over medium heat. Add minced garlic and diced onion, cooking for about 5 minutes until soft and fragrant.
3. Cook Rice with Wine: Stir in the arborio rice and cook until the grains turn translucent. Add white wine and increase heat to medium-high; cook until the wine is mostly absorbed or evaporated.
4. Add Broth and Milk, Then Bake: Pour in chicken broth and milk, stir to combine, then bring to a simmer. Cover the skillet and transfer it to the preheated oven. Bake, covered, for 30 to 40 minutes until all liquid is absorbed and the rice is tender.
5. Cool and Mix Ingredients: Remove the skillet from the oven and let the rice cool. Stir in 1 egg, grated cheddar, mozzarella, chopped parsley, salt, and pepper. Mix well, then cover and refrigerate for at least 3 hours or preferably overnight to firm up the mixture.
6. Prepare the Coating Stations: In three separate shallow bowls, place the flour mixed with salt and pepper, the lightly beaten eggs, and the panko breadcrumbs respectively.
7. Form Rice Balls: Using a packed ice cream scoop (about 2 1/2 tablespoons), scoop out the rice mixture and roll it into smooth balls by hand.
8. Coat the Balls: Roll each rice ball first in the seasoned flour, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing gently to ensure even coverage.
9. Heat Oil for Frying: In a medium saucepan, pour vegetable oil to about 1 inch (2.5 cm) depth and heat over medium-high heat. Test if the oil is ready by tossing in a breadcrumb; it should start sizzling instantly.
10. Fry Arancini: Carefully add a few rice balls to the hot oil using a spoon. Fry, turning frequently, until they are a deep golden brown and crisp all over.
11. Drain the Arancini: Remove the fried rice balls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
12. Repeat Frying: Continue frying the remaining rice balls in batches until all are cooked.
13. Serve: Serve the hot cheesy arancini with optional marinara sauce for dipping and garnish with finely chopped fresh parsley if desired.

Notes

• Note 1: Fresh parsley is preferred for a more vibrant flavor, but dried parsley can be used if fresh is unavailable.
• Note 2: Using a measuring scoop helps in making uniformly sized arancini for even cooking.
• Note 3: Pressing the panko firmly on the balls helps create a crisp, crunchy coating.
• Note 4: Marinara sauce complements the cheesy arancini perfectly, adding a tangy and fresh tomato flavor.

Keywords: Arancini, Italian rice balls, fried rice balls, cheesy arancini, appetizer, snack, risotto balls