These homemade arancini rice balls are crispy and golden on the outside, creamy and cheesy in the center, and perfect with warm marinara sauce. Made with Arborio rice, Parmesan, mozzarella, and a crunchy breadcrumb coating, they make a delicious Italian appetizer, snack, or party food.
Arancini are traditionally associated with Sicilian cuisine and are also known as arancine or arancini di riso. Traditional versions may include mozzarella, peas, saffron, or meat ragù, but this cheesy version is simple, flavorful, and easy to prepare at home.sanpellegrino+1
Prep time: 30 minutes
Chilling time: 1 hour
Cook time: 20 minutes
Total time: About 1 hour 50 minutes
Servings: 12 arancini rice balls
Cuisine: Italian, Sicilian
What Are Arancini Rice Balls?
Arancini are Italian rice balls made from cooked risotto that is shaped around a savory filling, coated in breadcrumbs, and fried until crisp. The name is often connected to their round, golden appearance, which resembles a small orange.
These popular Sicilian rice balls are crispy on the outside and soft on the inside. When filled with mozzarella, they develop a delicious melted cheese center that contrasts beautifully with the crunchy breadcrumb coating.
Arancini can be made in different shapes and sizes. Round arancini are especially popular, while some Sicilian versions are shaped like cones. The fillings also vary from region to region and may include meat sauce, peas, ham, saffron, mushrooms, or different Italian cheeses.
This recipe focuses on a cheesy Italian-style filling with mozzarella and Parmesan. It is an excellent way to use leftover risotto, although freshly prepared risotto works just as well when it has been cooled completely.
Ingredients for Crispy, Cheesy Arancini
For the rice mixture
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 tablespoon olive oil
- ½ small onion, finely chopped
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- ½ teaspoon Italian seasoning
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 large egg
For the cheesy filling
- 4 ounces low-moisture mozzarella, cut into 12 small cubes
Low-moisture mozzarella is useful because it melts well without releasing too much water. You can also use fresh mozzarella, provolone, fontina, or another mild cheese that melts easily.
For the coating
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups plain or panko breadcrumbs
- ½ teaspoon Italian seasoning
- Vegetable or canola oil, for frying
Arborio rice is a good choice because it becomes creamy and slightly sticky as it cooks. Parmesan adds savory flavor, while the egg helps the cooled rice mixture hold together when shaped.
For a traditional variation, you can add saffron, peas, or a small amount of cooked meat ragù. Sicilian recipes commonly use combinations of rice, saffron, peas, meat sauce, Parmesan, and mozzarella.sanpellegrino+1
How to Make Arancini Rice Balls
1. Cook the risotto
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 2–3 minutes, or until softened.
Add the Arborio rice and stir for about 1 minute to lightly toast the grains. Slowly add the warm broth, one cup at a time, stirring regularly. Allow each addition of broth to absorb before adding more.
Continue cooking until the rice is tender, creamy, and thick enough to hold its shape. This usually takes approximately 20–25 minutes. Stir in the Parmesan cheese, parsley, Italian seasoning, salt, and black pepper.
2. Cool the rice completely
Spread the cooked risotto onto a baking sheet or shallow dish. Allow it to cool at room temperature briefly, then refrigerate it until firm and completely cold.
Cold rice is much easier to shape than warm rice. If the risotto is soft or hot, the arancini may break apart during shaping or frying. Many recipes recommend chilling the rice thoroughly before assembling the rice balls.foreignfork+1
Once the rice is cold, mix in one beaten egg. This helps bind the ingredients together.
3. Shape the rice balls
Scoop approximately ¼ cup of the rice mixture into your hand and flatten it slightly. Place one cube of mozzarella in the center.
Carefully fold the rice around the cheese and roll it between your hands to form a compact ball. Make sure the mozzarella is fully covered and that there are no visible cracks.
Repeat with the remaining rice mixture and mozzarella. Place the shaped arancini on a tray while you prepare the breading station.
4. Coat the arancini
Place the flour, beaten eggs, and breadcrumbs into three separate shallow bowls.
Roll each rice ball first in flour, then dip it into the beaten egg, and finally coat it thoroughly with breadcrumbs. Press the breadcrumbs gently onto the surface so they adhere evenly.
This flour-and-egg coating helps the breadcrumbs stick to the rice balls and creates a crisp, golden crust during cooking.bbcgoodfood+1
5. Fry until golden
Pour enough oil into a deep, heavy-bottomed saucepan to surround the arancini. Heat the oil to approximately 350°F to 375°F.
Carefully place a few rice balls into the hot oil, making sure not to overcrowd the pan. Fry them for about 3–5 minutes, turning occasionally, until they are golden brown and crisp on all sides.
Remove the arancini with a slotted spoon and place them on a wire rack or paper towel-lined plate. Allow them to cool for a few minutes before serving because the melted mozzarella inside will be very hot.
Tips for Perfect Italian Rice Balls
Use completely cooled risotto
The rice should be cold and firm before shaping. Warm or loose risotto will be difficult to handle and may cause the arancini to fall apart.
Seal the cheese inside
Make sure the rice completely covers each mozzarella cube. Any opening can allow the cheese to escape into the oil while frying.
Do not make the balls too large
Medium-sized arancini cook more evenly and are easier to shape. A portion of approximately ¼ cup of rice creates a manageable rice ball with a good rice-to-cheese ratio.
Keep the oil at the correct temperature
Oil that is too cool can make the breadcrumbs greasy, while oil that is too hot may brown the outside before the center is warm. A cooking thermometer makes it easier to maintain the correct temperature.honestcooking
Fry in small batches
Adding too many arancini at once can lower the oil temperature. Fry only a few at a time and allow enough space for the rice balls to move freely.
Alternative cooking methods
For a lighter option, arrange the breaded arancini on a parchment-lined baking sheet, drizzle them with olive oil, and bake at 375°F until golden. You can also cook them in an air fryer at 375°F for approximately 12–15 minutes, turning them during cooking.themediterraneandish
How to Serve and Store Arancini
Serve these crispy arancini rice balls warm with a bowl of marinara sauce for dipping. The tomato sauce adds freshness and acidity that balances the rich, cheesy filling.
You can garnish the rice balls with chopped parsley, grated Parmesan, or a little extra Italian seasoning. They are ideal as an Italian appetizer, party snack, game-day food, or side dish for a family dinner.
For a complete appetizer platter, serve arancini with:
- Warm marinara sauce
- Garlic bread
- Italian salad
- Roasted vegetables
- Antipasto ingredients
- Fresh basil or parsley
How to store arancini
Allow the cooked rice balls to cool completely before placing them in an airtight container. Refrigerate them for up to 3 days.
To reheat, place the arancini in a 350°F oven for approximately 10 minutes, or heat them in an air fryer until hot and crisp. Avoid using only a microwave because it can soften the breadcrumb coating.themediterraneandish+1
You can also freeze the breaded, uncooked arancini. Arrange them on a tray until firm, then transfer them to a freezer-safe container. Cook them from frozen, adding extra cooking time as needed.
These homemade arancini rice balls are best served warm, when the coating is crisp and the mozzarella center is soft and melty. With creamy risotto, savory Parmesan, and a golden breadcrumb crust, this easy Italian appetizer is a delicious way to turn simple ingredients into something special.
Arancini Rice Balls Recipe: Crispy, Cheesy Italian Rice Balls
Ingredients
For the rice mixture
- 1 ½ cups Arborio rice
- 4 cups chicken broth or vegetable broth
- 1 tablespoon olive oil
- ½ small onion finely chopped
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh parsley finely chopped
- ½ teaspoon Italian seasoning
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 large egg
For the filling
- 4 ounces low-moisture mozzarella cut into 12 small cubes
For the coating
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 ½ cups plain breadcrumbs or panko breadcrumbs
- ½ teaspoon Italian seasoning
For frying and serving
- Vegetable oil or canola oil for frying
- Warm marinara sauce for serving
- Grated Parmesan and fresh parsley optional for garnish
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 2–3 minutes, until softened.
- Add the Arborio rice and stir for 1 minute to lightly toast the grains.
- Gradually add the warm broth, about 1 cup at a time. Stir regularly and allow each addition to absorb before adding more.
- Continue cooking for approximately 20–25 minutes, or until the rice is tender, creamy, and thick.
- Remove the saucepan from the heat. Stir in the Parmesan cheese, parsley, Italian seasoning, salt, and black pepper.
- Spread the cooked risotto onto a baking sheet or shallow dish. Allow it to cool briefly, then refrigerate for about 1 hour, or until completely cold and firm.
- Once the rice is cold, mix in 1 beaten egg to help bind the mixture.
- Prepare three shallow bowls: one with flour, one with the 2 beaten eggs, and one with breadcrumbs mixed with Italian seasoning.
- Scoop about ¼ cup of the cold rice mixture into your hand and flatten it slightly.
- Place one mozzarella cube in the center. Fold the rice around the cheese and roll it into a compact ball. Make sure the mozzarella is completely covered.
- Repeat with the remaining rice mixture and mozzarella.
- Coat each rice ball first in flour, then in beaten egg, and finally in the seasoned breadcrumbs. Press gently so the breadcrumbs stick well.
- Heat the frying oil to approximately 350°F–375°F (175°C–190°C).
- Fry the arancini in small batches for 3–5 minutes, turning occasionally, until golden brown and crispy on all sides.
- Remove the rice balls with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain.
- Allow the arancini to cool for a few minutes, then serve warm with marinara sauce, grated Parmesan, and fresh parsley.
Notes
- Use completely cooled risotto so the arancini are easier to shape.
- Seal the mozzarella inside the rice to prevent it from escaping during frying.
- Do not overcrowd the pan because this can lower the oil temperature.
- You can replace mozzarella with provolone, fontina, or another melting cheese.
- For a baked version, place the breaded arancini on a lined baking sheet, drizzle with oil, and bake at 375°F until crisp and golden.
- Store leftovers in the refrigerator for up to 3 days and reheat them in the oven or air fryer to help maintain their crispy coating.
