Arancini Rice Balls Recipe

If you love Italian comfort food that’s crispy on the outside and creamy on the inside, you’re in for a treat with this Arancini Rice Balls Recipe. These golden-fried delights are packed with flavorful risotto, savory ham, sweet peas, and a gooey mozzarella center, creating a perfect harmony of textures and tastes. Whether you’re serving them as an appetizer or a satisfying snack, this recipe brings a little piece of Sicily right to your kitchen with every bite.

Ingredients You’ll Need

Every ingredient in this Arancini Rice Balls Recipe is thoughtfully chosen to create the perfect balance of flavors and textures. From the creamy Parmesan that adds richness to the fresh parsley for a pop of color and brightness, each component plays a vital role.

• 2 tablespoons olive oil: For a smooth sauté that adds subtle fruity notes.
• 2 tablespoons unsalted butter: Enhances richness and helps soften the onions.
• 1 medium onion, finely diced (about 1 cup): Adds sweetness and depth to the rice base.
• 1 cup ham, finely diced (about 3 ounces): Brings smoky, savory flavor.
• 2 cups Jasmine rice, un-rinsed: The star ingredient that becomes creamy and sticky when cooked.
• 1 cup Chardonnay (dry white wine): Adds acidity and complexity during cooking.
• 5 cups hot chicken broth or stock: Infuses the rice with savory goodness.
• 1 teaspoon salt, plus more to sprinkle on fried arancini: Essential for seasoning throughout.
• 1 cup frozen peas, fully thawed: Adds a burst of sweetness and vibrant green color.
• 1/3 cup parsley, finely chopped: Freshens the mix with herbal brightness.
• 1 cup Parmesan cheese, shredded: Offers umami and a pleasantly nutty flavor.
• 4 ounces mozzarella cheese, cut into 24 (1/2-inch) cubes: The melty, gooey surprise inside each ball.
• 1 cup all-purpose flour: For coating and helping the breading stick.
• 3 large eggs, beaten: Binds the coating layers perfectly.
• 1 1/2 cups Italian bread crumbs: Creates the crispy, golden crust.
• Oil for frying (vegetable, canola, or grapeseed): For achieving that irresistible crunch.

How to Make Arancini Rice Balls Recipe

Step 1: Sauté Aromatics and Ham

Start by heating olive oil and butter in a Dutch oven over medium-high heat. Once hot, add the finely diced onions and sauté until they are softened and glowing golden, a process that unlocks their sweetness. Toss in the diced ham and continue cooking until the ham edges get a bit golden too, which brings out delightful smoky notes. Stir in the Jasmine rice so each grain gets coated with the flavorful base.

Step 2: Cook Rice with Wine and Broth

Next, pour in the dry white Chardonnay and cook until the liquid nearly evaporates, lending a subtle tanginess to the rice. Add the hot chicken broth along with salt, then cover and let it simmer gently for about 15 to 17 minutes until the rice absorbs the delicious liquid. Stir in the thawed peas and let them cook covered for just two more minutes to keep their bright color and slight crunch. Spread this mixture out on a baking sheet to cool, ensuring it’s easier to handle for shaping.

Step 3: Mix in Cheese and Herbs, Form the Balls

Once the rice mixture has cooled to room temperature, stir in fresh chopped parsley and shredded Parmesan cheese, giving it an herby freshness and cheesy depth that makes every bite sing. Now comes the fun part — take a scoop of the rice mixture and press a cube of mozzarella into the center, then mold the rice firmly around the cheese to form a perfect ball. Repeat this to create 24 perfectly stuffed arancini.

Step 4: Bread the Rice Balls

Prepare three shallow bowls to stage your breading station: one with flour, one with the beaten eggs, and one with the Italian bread crumbs. Roll each rice ball in flour first, which helps the egg coat stick better. Then dip it into the eggs, and finally roll it generously in the breadcrumbs. This triple-layer coating guarantees that irresistible crunch once fried.

Step 5: Deep Fry to Golden Perfection

Heat a deep pot filled with your choice of frying oil to 350°F (175°C). Carefully lower the arancini in batches, making sure not to overcrowd the pot, and fry each batch for about 3 minutes or until the exterior turns a beautiful golden brown and crisp. Use a slotted spoon to transfer the fried balls to a plate lined with paper towels to drain excess oil.

Step 6: Finish and Serve

Sprinkle the hot arancini with a little salt immediately after frying to enhance flavor. Serve them warm, ideally alongside a tangy marinara sauce for dipping. The contrast between the crunchy outside and the molten, melty center will have everyone asking for seconds.

How to Serve Arancini Rice Balls Recipe

Garnishes

Fresh herbs like parsley or basil sprinkled on top add a lovely freshness and vibrant color. You can also grate a touch more Parmesan over the warm arancini for extra cheesiness. A pinch of red pepper flakes sprinkled just before serving gives a gentle heat that warms the palate.

Side Dishes

Arancini rice balls pair beautifully with a light side salad tossed in a tangy vinaigrette to balance the richness. Roasted vegetables or a simple bowl of tomato soup make for cozy accompaniments. For a Mediterranean-style spread, add olives and marinated artichokes to complete the experience.

Creative Ways to Present

Serve these golden bites on a wooden board with small ramekins of different dipping sauces like basil pesto, spicy arrabbiata, or a creamy garlic aioli. You can also stack them on skewers for an easy-to-grab party appetizer. For a festive touch, nestle the arancini on a bed of freshly shredded lettuce or radicchio to provide a crisp contrast.

Make Ahead and Storage

Storing Leftovers

If you happen to have any arancini left over, store them in an airtight container in the refrigerator for up to 2 days. Make sure they are cooled completely before refrigerating to prevent sogginess.

Freezing

This Arancini Rice Balls Recipe also freezes well! Arrange the shaped, breaded balls on a baking sheet lined with parchment and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container and freeze for up to 1 month for quick homemade snacks.

Reheating

For the best texture, reheat your leftover or frozen arancini in a hot oven at 375°F (190°C) for 10 to 15 minutes until crispy and warmed through. Avoid microwaving, which tends to make them chewy instead of crunchy.

FAQs

Can I use a different type of rice for this recipe?

While Jasmine rice works nicely due to its aromatic properties and texture, you can also use Arborio rice traditionally used for risotto. Avoid long-grain rice that won’t stick together well.

Is it necessary to add ham, or can I make it vegetarian?

You can definitely skip the ham or substitute it with sautéed mushrooms or spinach for a vegetarian version. Just be sure to adjust the seasoning accordingly to keep the flavor rich.

Can I bake the arancini instead of frying?

Baking is a healthier alternative but the texture will be less crispy and golden. If baking, spray or brush the breaded balls generously with oil and bake at 400°F (200°C) for about 20 minutes, turning halfway through.

What’s the best way to serve arancini to kids?

Kids tend to love the gooey mozzarella center and crispy coating. Serve with a mild tomato sauce on the side for dipping and perhaps a simple cucumber or carrot sticks to keep it fun and approachable.

Can I prepare the rice mixture in advance to save time?

Yes, you can prepare the rice mixture a day ahead. Store it covered in the fridge, then form and bread the balls just before frying to keep the texture fresh.

Final Thoughts

This Arancini Rice Balls Recipe is truly one of those dishes that brings warmth and joy to the table. Crispy, cheesy, savory, and utterly irresistible, it’s perfect for sharing with friends and family or indulging on your own. Once you try making these at home, you might find they become a new favorite go-to for entertaining or cozy nights in. Give it a whirl and watch how quickly they disappear!

Arancini Rice Balls Recipe

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• Author: admin
• Total Time: 1 hour
• Yield: 24 rice balls 1x

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Description

Delicious Italian-style Arancini Rice Balls featuring creamy risotto rice mixed with ham, peas, and Parmesan cheese, stuffed with gooey mozzarella, breaded, and deep-fried to a perfect golden crisp. A savory, satisfying appetizer or snack ideal for sharing.

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Ingredients

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Rice Mixture

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium onion, finely diced (about 1 cup)
• 1 cup ham, finely diced (about 3 ounces)
• 2 cups Jasmine rice, un-rinsed
• 1 cup Chardonnay (dry white wine)
• 5 cups hot chicken broth or stock
• 1 teaspoon salt, plus more to sprinkle on fried arancini
• 1 cup frozen peas, fully thawed
• 1/3 cup parsley, finely chopped
• 1 cup Parmesan cheese, shredded

Filling

• 4 ounces mozzarella cheese, cut into 24 (1/2-inch) cubes

Breading and Frying

• 1 cup all-purpose flour
• 3 large eggs, beaten
• 1 1/2 cups Italian bread crumbs
• Oil for frying (vegetable, canola, or grapeseed)

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Instructions

1. Sauté Aromatics and Ham: Heat olive oil and butter in a Dutch oven over medium-high heat. Sauté the finely diced onion until softened and golden brown. Add the finely diced ham and cook until it turns golden.
2. Cook the Rice: Stir in the un-rinsed Jasmine rice to coat with the fat and aromatics. Pour in the white wine and cook until mostly evaporated. Add hot chicken broth along with salt, cover, and simmer gently for 15-17 minutes until the liquid is absorbed. Stir in the thawed peas, cover again, and cook for an additional 2 minutes. Transfer the rice mixture to a baking sheet to cool completely.
3. Mix and Shape Rice Balls: Once the rice is cool, stir in the chopped parsley and shredded Parmesan cheese. With your hands, form the mixture into 24 balls, stuffing each one with a cube of mozzarella cheese in the center.
4. Bread the Rice Balls: Prepare three shallow bowls—one with all-purpose flour, one with beaten eggs, and one with Italian bread crumbs. Dredge each rice ball first in the flour, then dip in the beaten eggs, and finally coat with breadcrumbs thoroughly.
5. Fry the Arancini: Heat oil in a deep pot to 350°F (175°C). Fry the rice balls in batches, cooking each batch for about 3 minutes or until golden brown and crispy on the exterior.
6. Drain and Serve: Remove the fried arancini and drain on paper towels to absorb excess oil. Sprinkle with a little salt while still warm. Serve immediately with marinara sauce for dipping.

Notes

• Ensure the rice is cooled completely before shaping to prevent it from falling apart during frying.
• Use a thermometer to maintain consistent oil temperature for even frying and to avoid greasy arancini.
• Feel free to substitute ham with cooked sausage or mushrooms for a different flavor profile.
• Marinara sauce served alongside enhances the flavor, but can be omitted if preferred.
• Leftover arancini can be reheated in an oven at 375°F (190°C) for 10 minutes to restore crispiness.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Italian