Irresistible Italian Arancini: Crispy Stuffed Rice Balls Recipe

Rice balls have a special magic when stuffed with savory italian arancini ingredients like melted cheese and herbs.

Sicily gave birth to these golden-brown delights that crunch beautifully when you bite into them.

Street vendors first created these crispy spheres as portable meals for workers and travelers.

Each ball tells a story of culinary creativity passed through generations of home cooks.

Warm memories flood back with every bite of these delectable snacks.

Golden breadcrumbs coat soft risotto rice that hugs a molten center of rich flavor.

You’ll fall in love with these irresistible morsels that promise a delightful taste adventure.

Why You’ll Love Italian Arancini (Crispy Stuffed Rice Balls)

• Master Quick Comfort Food: These arancini deliver restaurant-quality crispy goodness in just an hour, perfect for home cooks craving authentic Italian flavors without complicated techniques.
• Customize Like a Pro: Easily swap fillings like mozzarella, peas, or meat to match family preferences, making this recipe super versatile and adaptable to different taste buds.
• Family-Friendly Crowd-Pleaser: Kids and adults will love these golden, crispy rice balls that transform simple ingredients into a delightful finger food everyone can enjoy together.
• Impressive Party Starter: Serve these elegant Italian appetizers at game nights, potlucks, or dinner parties to wow guests with minimal kitchen stress and maximum deliciousness.

Italian Arancini (Crispy Stuffed Rice Balls) Ingredient Guide

• Arborio Rice: Creamy, short-grain rice perfect for sticky texture and authentic Italian flavor. Choose high-quality Italian rice for best results.
• Chicken or Vegetable Broth: Adds rich flavor and helps cook rice. Low-sodium broth works well for better control of saltiness.

• Parmesan Cheese: Sharp, salty cheese that adds depth to rice. Freshly grated provides best flavor.
• Egg Yolks: Helps bind rice and create rich, smooth texture. Use fresh, room temperature eggs.
• Butter: Adds richness and smooth finish to rice mixture. Unsalted butter recommended for better salt control.

• Mozzarella Cheese: Soft, melty cheese center creates delicious surprise. Fresh mozzarella gives best stretch and flavor.
• Optional Meat, Peas: Additional filling for variety and extra protein. Ground beef or Italian sausage work well.
• All-Purpose Flour: First coating layer for crispy exterior. Helps egg and breadcrumbs stick.
• Eggs: Binding layer for breadcrumb coating. Beaten eggs create smooth, even coverage.
• Breadcrumbs: Final crispy coating that gives golden brown color. Panko breadcrumbs provide extra crunch.

• Vegetable or Canola Oil: Neutral oil for deep frying. High smoke point essential for even cooking.

• Marinara Sauce: Classic dipping sauce with tangy tomato flavor. Homemade or store-bought work great.

Steps For Cooking Italian Arancini (Crispy Stuffed Rice Balls)

Step 1: Prepare Creamy Rice Base

• Parmesan cheese
• Butter
• Egg yolks

Spread rice mixture onto a wide tray and let cool for half an hour.

Step 2: Craft Delightful Rice Spheres

• Mozzarella cubes
• Cooked ground meat
• Green peas

Carefully wrap rice around the filling, forming a ball slightly larger than a golf ball. Ensure filling is completely enclosed.

Step 3: Create Crispy Coating

• Flour
• Beaten eggs
• Breadcrumbs

Roll each rice ball first in flour, then dunk in egg wash, and finally coat generously with breadcrumbs. Gently press to ensure an even, complete coating.

Step 4: Fry to Golden Perfection

Heat vegetable oil in a deep pot to 350 degrees Fahrenheit. Carefully lower rice balls into hot oil, working in small batches. Fry for 3-4 minutes, rotating to achieve an even golden-brown color. Remove with a slotted spoon and place on paper towels to drain excess oil.

Step 5: Serve and Savor

Transfer crispy arancini to a serving platter. Accompany with marinara sauce or sprinkle with additional Parmesan cheese. Enjoy immediately while warm and crunchy.

Pro Tips For Italian Arancini (Crispy Stuffed Rice Balls)

• Master Rice Cooling: Spread rice on a wide tray to cool completely, allowing excess moisture to evaporate and ensuring perfect ball formation.
• Wet Hands Technique: Keep hands slightly damp while shaping rice balls to prevent sticking and create smooth, compact arancini.
• Consistent Size Matters: Use an ice cream scoop or small measuring cup to create uniform rice balls for even cooking and professional presentation.
• Avoid Oil Overheating: Monitor oil temperature carefully to prevent burning; use a kitchen thermometer for precise frying between 350-375F.
• Freezer-Friendly Hack: Prepare and freeze uncooked arancini on a baking sheet, then transfer to freezer bags for quick future meals – they'll fry perfectly straight from frozen.

Storing Italian Arancini (Crispy Stuffed Rice Balls)

• Preserve your delectable arancini with care and precision.
• Store leftover rice balls in an airtight container within the refrigerator for up to 3 days.
• Wrap each arancini individually in plastic wrap to maintain their crispy texture and prevent moisture buildup.
• Reheat carefully in a preheated oven at 375F for 10-12 minutes to restore their golden crunch.
• Avoid microwaving, which can make the breading soggy and compromise the delightful crisp exterior.
• Freeze uncooked arancini by placing them on a baking sheet, then transfer to a freezer bag for up to 1 month.
• Thaw overnight in the refrigerator before frying to ensure perfect results.
• Pro tip: Keep breadcrumb coating separate until ready to fry for maximum crispiness when you're set to enjoy these Italian treasures.

Tasty Sides For Italian Arancini (Crispy Stuffed Rice Balls)

• Pair with Zesty Marinara Magic: Dip these crispy golden arancini into a vibrant, homemade marinara sauce bursting with fresh tomato flavor and aromatic herbs, enhancing the creamy mozzarella center.
• Complement with Crisp Italian White Wine: Enjoy a chilled glass of Pinot Grigio or Soave, whose light, refreshing notes perfectly balance the rich, cheesy rice balls and cut through their delightful oiliness.
• Match with Fresh Arugula Salad: Create a bright, peppery side salad dressed in lemon vinaigrette to provide a tangy, green contrast against the warm, crunchy arancini, adding a layer of freshness to your meal.
• Highlight with Chilled Antipasto Platter: Serve alongside cured meats like prosciutto, marinated olives, and roasted vegetables to create a complete Italian appetizer experience that celebrates bold, complementary flavors.

Italian Arancini (Crispy Stuffed Rice Balls) Recipe Ideas

• Seafood Sensation: Swap mozzarella for crab or shrimp, adding a delicate ocean flavor to classic arancini. Mix chopped seafood into rice for extra richness.
• Vegetarian Delight: Replace meat with roasted vegetables like zucchini, bell peppers, and spinach. Incorporate goat cheese for creamy texture and tangy taste.
• Spicy Mediterranean: Blend harissa paste into rice mixture, stuff with feta cheese, and add chopped olives. Serve with a zesty herb yogurt sauce for bold, exciting flavors.
• Mushroom Truffle Elegance: Incorporate wild mushrooms and truffle oil into rice. Fill centers with fontina cheese and garnish with fresh thyme for an earthy, luxurious version.

Italian Arancini (Crispy Stuffed Rice Balls) FAQ Roundup

• What are arancini and where do they come from?

Arancini are traditional Sicilian rice balls that originated in Italy during the 10th century. They are named “arancini” because they resemble small oranges (“arancia” in Italian) with their golden-brown, crispy exterior and round shape.

• Can I make arancini ahead of time?

Yes! You can prepare the rice balls in advance and refrigerate them before coating and frying. Just be sure to bring them to room temperature and coat them with breadcrumbs right before frying to maintain their crispy texture.

• What kind of rice works best for arancini?

Arborio rice is the ideal choice because of its high starch content, which helps the rice balls hold their shape perfectly. Short-grain risotto rice works best and creates that creamy, sticky texture necessary for forming compact rice balls.

• Are arancini typically vegetarian or do they usually contain meat?

Arancini can be both vegetarian and non-vegetarian. Traditional versions often include ragù (meat sauce) or peas, but you can easily make vegetarian versions by using just cheese or adding vegetables as filling.

Italian Arancini (Crispy Stuffed Rice Balls) Recipe

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4.9 from 38 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Indulgent Italian arancini showcases Sicily’s culinary magic, delivering golden-crisp rice spheres filled with molten cheese and savory meat. Delicate yet hearty, these bite-sized delights promise a perfect blend of crunch and creamy comfort that will transport you straight to Mediterranean sunshine.

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Ingredients

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Main Ingredients:

• 2 cups arborio rice (or short-grain risotto rice)
• 4 cups chicken or vegetable broth (hot)
• 100 grams (3.5 ounces) mozzarella cheese (cut into small cubes)
• ½ cup cooked ground beef (seasoned with salt & pepper, optional)
• ¼ cup peas (optional, for extra texture)

Cheese and Seasoning Ingredients:

• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons unsalted butter

Coating and Binding Ingredients:

• 2 egg yolks (beaten, for binding)
• 2 eggs (beaten)
• 1 cup all-purpose flour
• 1 ½ cups breadcrumbs (Italian or Panko for extra crunch)
• Vegetable oil (for frying, about 3-4 cups)

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Instructions

1. Prepare a fragrant broth and gently simmer Arborio rice, allowing the grains to absorb the liquid while stirring periodically until tender and creamy.
2. Once cooked, incorporate Parmesan, butter, and egg yolks into the rice, creating a rich and smooth mixture.
3. Spread the rice onto a flat surface and let it cool completely, allowing the grains to set and become manageable for shaping.
4. Portion the cooled rice into small handfuls, creating a delicate base for the arancini.
5. Create a small cavity in each rice portion, carefully nestling cubes of mozzarella, optional meat, or peas at the center.
6. Gently mold the rice around the filling, forming uniform spheres approximately the size of a golf ball, ensuring the filling is completely enclosed.
7. Establish a breading station with separate bowls of flour, beaten eggs, and breadcrumbs.
8. Roll each rice ball methodically through the flour, then immerse in beaten eggs, and finally coat thoroughly with breadcrumbs, pressing gently to secure an even layer.
9. Heat oil in a deep pot to the optimal temperature of 350F, maintaining a consistent heat for even frying.
10. Carefully lower the breaded rice balls into the hot oil, frying in small batches to prevent overcrowding.
11. Rotate the arancini periodically, allowing them to achieve a uniform golden-brown exterior with a crispy texture.
12. Extract the fried arancini using a slotted spoon, letting excess oil drain on absorbent paper towels.
13. Serve immediately while hot, accompanied by marinara sauce or a sprinkle of Parmesan cheese for enhanced flavor.

Notes

• Chill the rice completely to ensure it holds its shape and prevents falling apart during frying.
• Use cold risotto from the day before for best texture and easier handling of rice balls.
• Wet your hands with water while shaping arancini to prevent rice from sticking and create smoother spheres.
• Experiment with different cheese fillings like gorgonzola or fontina for unique flavor variations.
• Check oil temperature carefully to avoid burning the exterior while keeping the inside undercooked.
• Create vegetarian versions by replacing meat with roasted vegetables or mushroom filling.
• Freeze uncooked arancini for up to one month, allowing you to prepare them in advance for quick meals.
• Allow excess oil to drain thoroughly on paper towels to maintain crispiness and reduce greasiness.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Snacks
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 380
• Sugar: 2 g
• Sodium: 500 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 60 mg