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Italian Rice Balls Recipe (Arancini)

Get ready to fall head over heels for these golden, crispy Italian rice balls that are basically little pockets of pure joy!

Arancini are the ultimate comfort food – imagine perfectly seasoned risotto rice wrapped around molten mozzarella cheese, coated in crunchy breadcrumbs, and fried to absolute perfection.

These beauties originated in Sicily as a clever way to use leftover risotto, but trust me, you’ll want to make fresh rice just for this recipe.

The contrast between the crispy exterior and creamy, cheesy interior is nothing short of magical, and the aroma that fills your kitchen while they’re frying will have everyone gathering around asking when dinner’s ready.

What makes these arancini absolutely irresistible is the way each bite delivers multiple textures and flavors in perfect harmony.

The arborio rice creates that signature creamy base, while the fresh herbs add brightness and the Parmesan brings depth.

But the real star?

That surprise cube of mozzarella in the center that creates the most satisfying cheese pull you’ve ever seen.

Whether you’re serving them as an elegant appetizer for entertaining or making them for a cozy family snack, these rice balls have this incredible ability to make any occasion feel special.

Plus, they’re surprisingly forgiving to make – even if your first few aren’t perfectly round, they’ll still taste absolutely divine.

Ingredients

For the Rice Base

2 tablespoons olive oil
1 small onion, finely diced
2 cups arborio rice
5 cups chicken broth or vegetable broth (alternatively, you can add 5 cups of water and a bouillon cube)
1 /4 cup Parmesan cheese, grated
2 tablespoons fresh herbs (basil, dill, or parsley are all great options)
Salt and pepper to taste
2 large eggs, beaten

For Assembly and Coating

3 /4 cup mozzarella cheese, cut into small cubes (1/2 inch cubes work perfectly)
1 cup breadcrumbs
Oil for frying

Instructions

Prepare the Rice

1 In a large pot, heat the 2 tablespoons olive oil over medium heat. Add the finely diced onion and sauté for 2-3 minutes until it’s soft and translucent. You’ll know it’s ready when the onion becomes fragrant and loses its raw bite.
2 Add the 2 cups arborio rice to the pot and toast it for 2-3 minutes, stirring frequently. This toasting step is crucial – it helps each grain maintain its structure and adds a subtle nutty flavor that elevates the entire dish.
3 Add the 5 cups broth to the rice and let it cook on the stove until the rice is tender and the broth is absorbed, about 18-20 minutes. Keep an eye on the rice as it cooks and add more broth if needed – the consistency should be creamy but not soupy. Transfer the rice to a large mixing bowl and allow it to cool completely before proceeding. This cooling step is essential for food safety and makes the rice much easier to handle.
4 Once the rice is completely cooled, season it with salt, pepper, 1/4 cup grated Parmesan cheese, and 2 tablespoons fresh herbs. Taste the cold rice and adjust seasoning as needed – remember, the flavors will be more muted when cold, so season generously. When satisfied with the seasoning, stir in the 2 beaten eggs until evenly distributed.

Forming the Arancini

5 Prepare a baking sheet with parchment paper and set up a small bowl with water nearby to moisten your hands. Having everything ready before you start forming the balls makes the process much smoother and prevents the rice from sticking to your hands.
6 Moisten your palms with water, then scoop about 1 1/2 tablespoons of the rice mixture into your hands. This amount makes small, appetizer-sized rice balls – if you prefer larger arancini, feel free to use more rice mixture. Gently form the rice into a ball, being careful not to pack it too tightly.
7 Using your finger, carefully poke a hole into the center of the rice ball, creating a cavity for the cheese. Add one cube of mozzarella cheese into the center, then gently use your fingers to cover the cheese completely with rice. If the arancini loses its shape during this process, roll it gently between your palms to reform the ball. The key is to ensure the cheese is completely enclosed to prevent leakage during frying.
8 Place each completed rice ball on the parchment-lined baking sheet and continue this process with the remaining rice mixture. You should get approximately 40 small rice balls from this recipe.

Breading and Frying

9 Line a clean baking sheet with paper towels and place it next to your stove – this will be your landing spot for the finished arancini. Set up your breading station by placing the 1 cup breadcrumbs in a shallow bowl.
10 Working with one rice ball at a time, roll each ball in the breadcrumbs until completely coated. Press gently to help the breadcrumbs adhere, but don’t squeeze too hard or you might crack the rice ball.
11 In a dutch oven or deep frying pan, heat oil to 350°F (175°C) over medium-high heat. The oil should be deep enough to completely cover the rice balls – about 3-4 inches deep. Use an instant-read thermometer to monitor the temperature, as proper oil temperature is crucial for achieving that perfect golden crust without overcooking.
12 Working in batches of 4-6 rice balls (don’t overcrowd the pan), carefully add the arancini to the hot oil using a slotted spoon. Fry for 3-4 minutes, turning occasionally, until they’re golden brown and crispy on all sides. Remove with a metal skimmer or slotted spoon and transfer to the paper towel-lined baking sheet to drain excess oil.
13 Repeat with the remaining rice balls, adjusting the heat as necessary to maintain the proper oil temperature. Allow the oil to return to 350°F (175°C) between batches for consistent results.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results):

Large heavy-bottomed pot – A quality pot with good heat distribution prevents hot spots and ensures even cooking of the rice base
Digital kitchen scale – While not absolutely necessary, weighing ingredients like rice and cheese creates more consistent results
Instant-read thermometer – Critical for monitoring oil temperature and achieving that perfect golden crust
Dutch oven or deep heavy skillet – The heavy bottom maintains steady oil temperature for even frying

Helpful Upgrades:

Fine-mesh strainer or spider skimmer – Makes removing arancini from hot oil much safer and more efficient than a regular slotted spoon
Parchment paper – Prevents sticking and makes cleanup significantly easier
Multiple mixing bowls – Having several bowls on hand streamlines the assembly process
Silicone spatula – Perfect for folding ingredients together without breaking the rice grains

Nice-to-Have Options:

Food processor – Makes quick work of grating Parmesan cheese and chopping herbs uniformly
Kitchen scale – Ensures consistent portion sizes for evenly sized arancini
Wire cooling rack – Allows better air circulation around fried arancini compared to paper towels alone

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation:

Replace regular breadcrumbs with gluten-free panko breadcrumbs or finely ground gluten-free crackers
Ensure your broth is certified gluten-free, as some brands contain wheat-based ingredients
The texture remains virtually identical with high-quality gluten-free breadcrumbs

Dairy-Free Modifications:

Substitute nutritional yeast for Parmesan cheese using a 1:1 ratio
Replace mozzarella with dairy-free cheese cubes or omit entirely for herb-filled arancini
Use plant-based milk mixed with a tablespoon of lemon juice instead of eggs for binding

Vegan Version:

Replace eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes
Use vegetable broth instead of chicken broth
Omit cheese entirely and add extra herbs, sun-dried tomatoes, or roasted vegetables for flavor

Flavor Variations:

Mushroom arancini – Add sautéed mushrooms and thyme to the rice mixture
Spinach and ricotta – Fold in cooked spinach and ricotta cheese instead of mozzarella
Saffron arancini – Add a pinch of saffron to the cooking broth for authentic Sicilian flavor
Meat lovers – Include diced prosciutto or pancetta in the rice mixture

Nutritional Information and Health Benefits

Key Nutritional Highlights:
Each small arancini contains approximately 65 calories, making them a reasonable appetizer choice when enjoyed in moderation. The arborio rice provides complex carbohydrates for sustained energy, while the mozzarella and Parmesan contribute protein and calcium. The eggs add additional protein and essential amino acids, and the olive oil provides heart-healthy monounsaturated fats.

Health Benefits of Main Ingredients:
Arborio rice is a good source of selenium, which supports immune function and acts as an antioxidant. The fresh herbs like basil and parsley are packed with vitamins A, C, and K, plus they contain compounds with anti-inflammatory properties. Mozzarella provides high-quality protein and calcium for bone health, while Parmesan adds beneficial probiotics when made traditionally. The olive oil contains oleic acid, which may help reduce inflammation and support heart health.

Dietary Considerations:
This recipe contains gluten (from breadcrumbs), dairy (cheese), and eggs, making it unsuitable for those with these allergies without modifications. The dish is naturally nut-free and can easily be made vegetarian-friendly by using vegetable broth. For portion control, stick to 2-3 pieces as an appetizer or 4-5 pieces as a light meal when paired with a salad.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Arborio rice → Short-grain sushi rice or Carnaroli rice work equally well for achieving that creamy texture
Fresh herbs → Use 1 tablespoon dried herbs in place of 2 tablespoons fresh herbs
Mozzarella cubes → Try cubed fontina, provolone, or even cream cheese for different flavor profiles
Chicken broth → Vegetable broth, mushroom broth, or even water with bouillon cubes

Budget-Friendly Swaps:

Parmesan cheese → Use Romano cheese or aged Asiago for similar sharpness at lower cost
Fresh herbs → Dried Italian seasoning blend works in a pinch
Arborio rice → Regular short-grain rice creates a slightly different texture but still delicious results

Pantry Emergency Substitutions:

Breadcrumbs → Crushed crackers, cornflake crumbs, or even finely ground oats
Eggs → Mix 1 tablespoon cornstarch with 3 tablespoons water per egg for binding
Olive oil → Any neutral cooking oil works for both cooking the rice and frying

Pro Tips for Substitutions:

When using different cheeses, choose ones that melt well and have similar moisture content to mozzarella
Store leftover herb-infused oil in the refrigerator for up to one week for future cooking projects

Make It Diabetes-Friendly

Carb Reduction Strategies:

Replace half the arborio rice with finely chopped cauliflower rice to reduce carbs by approximately 30%
Use smaller portions – make 1-tablespoon sized arancini instead of 1.5 tablespoons to reduce carbs per piece
Skip the breadcrumb coating and use finely ground almonds or crushed pork rinds for a low-carb crust

Smart Cooking Modifications:

Bake instead of frying at 400°F (200°C) for 20-25 minutes, turning once halfway through
Air fry option – Cook at 375°F (190°C) for 12-15 minutes, shaking basket every 5 minutes
Portion control – Serve 2-3 pieces with a large salad and lean protein

Blood Sugar Management Tips:

Pair with protein – Serve alongside grilled chicken or a mixed green salad with olive oil dressing
Timing matters – Enjoy as part of a balanced meal rather than as a standalone snack
Fiber boost – Add finely chopped vegetables like bell peppers or zucchini to the rice mixture

Estimated Carb Reduction: Modified version contains approximately 8-10g carbs per piece compared to 12-15g in the traditional version.

Perfect Pairing Suggestions

Beverage Pairings:
A crisp Pinot Grigio or Vermentino complements the rich, cheesy flavors without overwhelming the delicate rice texture. For red wine lovers, try a light Chianti Classico that won’t compete with the herbs and cheese. Beer enthusiasts should reach for a Peroni or Stella Artois – the clean, crisp finish cuts through the richness beautifully. Non-alcoholic options include sparkling water with lemon or a classic Italian soda like Aranciata.

Side Dish Recommendations:
Serve arancini alongside a fresh arugula salad dressed with lemon vinaigrette to balance the richness. Roasted vegetables like zucchini, bell peppers, and cherry tomatoes echo the Italian flavors while adding color and nutrition. A simple caprese salad with fresh basil ties together the herb flavors in the rice balls. For heartier appetites, pair with antipasto platters featuring olives, cured meats, and additional cheeses.

Complete Meal Ideas:
Start with arancini as an appetizer, followed by grilled branzino with lemon and herbs, and finish with tiramisu for an authentic Italian experience. For casual entertaining, create a Mediterranean mezze board featuring the arancini alongside hummus, roasted vegetables, and crusty bread. These rice balls also work beautifully as part of a progressive dinner party – they’re impressive enough for special occasions but approachable for everyday entertaining.

Pro Tips and Troubleshooting

Professional Techniques:
The secret to perfect arancini lies in completely cooling your rice before forming – warm rice will be too sticky to handle and won’t hold its shape during frying. When forming the balls, keep a small bowl of water nearby and dampen your hands frequently to prevent sticking. For restaurant-quality results, use a small ice cream scoop to portion the rice mixture for perfectly uniform sizes.

Common Mistakes to Avoid:
Never skip the rice cooling step – hot rice will cook the eggs prematurely and create a mushy texture. Avoid overpacking the rice when forming balls, as this can cause them to burst during frying. Don’t overcrowd the frying pan, which drops the oil temperature and results in greasy, soggy arancini instead of crispy golden ones.

Storage and Make-Ahead Tips:
Formed, uncooked arancini can be refrigerated for up to 24 hours or frozen for up to 3 months. If freezing, place them on a baking sheet until solid, then transfer to freezer bags. Fry directly from frozen, adding an extra 1-2 minutes to the cooking time. Leftover cooked arancini reheat beautifully in a 350°F (175°C) oven for 8-10 minutes until heated through and crispy again.

Scaling and Presentation:
This recipe doubles or triples easily for larger gatherings – just ensure you have adequate frying space and oil. For elegant presentation, serve on a wooden board with small bowls of marinara sauce, pesto, or aioli for dipping. Garnish with fresh herb sprigs and a light dusting of additional Parmesan cheese for that restaurant-quality finish.

These golden Italian rice balls represent everything wonderful about comfort food – they’re crispy, creamy, cheesy, and absolutely irresistible. Whether you’re making them for a special occasion or just because you’re craving something delicious, arancini never fail to impress. The best part? Once you master the basic technique, you can experiment with endless flavor combinations and make them uniquely your own. So grab your apron, heat up that oil, and get ready to create some seriously memorable food that’ll have everyone asking for the recipe!