Cheesy Italian Arancini Rice Balls Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the rice mixture.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Repeat Frying: Continue frying the remaining rice balls in batches until all are cooked.
- 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
