Arancini Rice Balls Recipe

Introduction

Arancini are deliciously crispy Italian rice balls filled with gooey mozzarella cheese. This recipe combines creamy risotto-style rice with a rich béchamel sauce, then coats the balls in breadcrumbs for frying to golden perfection. Perfect as a snack or appetizer, these arancini are sure to impress!

Ingredients

• 2 Tbsp. unsalted butter
• 1/2 medium yellow onion, finely chopped
• 1 tsp. salt
• 3 cloves garlic, minced
• 1 cup U.S.-grown basmati rice
• 2 cups chicken broth
• 1 Tbsp. butter
• 1 Tbsp. flour
• 1 cup whole milk, room temperature
• 1/2 cup Parmesan cheese, freshly grated
• 1/2 cup mozzarella, cut into small cubes
• 1/3 cup flour
• 2 large eggs, beaten
• 3/4 cup Italian breadcrumbs
• Vegetable oil for frying (about 3-4 cups to fill pot 2 inches deep)

Instructions

1. Step 1: Make the rice on the stovetop. Melt 2 tablespoons of butter over medium-high heat in a saucepan. Add chopped onions and salt, cooking and stirring occasionally for 3-4 minutes. Add minced garlic and stir for 1 more minute. Stir in the basmati rice until evenly coated and grains look translucent. Pour in the chicken broth and bring to a small boil. Reduce heat to low, cover, and simmer with the lid on for 15-20 minutes. Remove from heat and let sit covered for 5 minutes.
2. Step 2: Prepare the béchamel sauce. Melt 1 tablespoon of butter in a saucepan over medium heat. Stir in 1 tablespoon of flour and cook, stirring constantly until a roux forms. Slowly add the milk in small increments, whisking continuously until the sauce thickens and becomes smooth. Stir in the grated Parmesan cheese and remove from heat.
3. Step 3: Transfer the cooked rice to a large mixing bowl. Pour the béchamel sauce over the rice and stir thoroughly to combine evenly.
4. Step 4: Line a rimmed baking sheet with parchment paper. Spread the rice mixture out into an even, thin layer. Refrigerate for at least 1 hour to firm up.
5. Step 5: Once chilled, scoop a small handful of rice and form it into a flat disk. Place 1-2 small cubes of mozzarella in the center, then fold the rice around the cheese and shape it back into a ball, fully enclosing the cheese. Use wet hands if the rice is too sticky. Place the formed balls on the parchment paper. Repeat to make about 12 large balls or more if smaller.
6. Step 6: Set up a dredging station with three shallow bowls: flour in the first, beaten eggs in the second, and Italian breadcrumbs in the third. Roll each rice ball first in flour, shake off excess, dip in the egg, then coat completely with breadcrumbs. Place the coated balls on a plate or baking sheet. Refrigerate or freeze the arancini while heating the oil.
7. Step 7: Fill a medium saucepan with enough vegetable oil to be 2 inches deep and heat to 350°F. Fry arancini in batches of 3-4, turning occasionally to ensure even cooking. Cook until golden brown, about 4-5 minutes. Use a slotted spoon to remove the balls and drain on paper towels. Maintain oil temperature and repeat with remaining arancini.
8. Step 8: Let the arancini cool slightly. Sprinkle with additional freshly grated Parmesan and chopped parsley. Serve warm with marinara sauce or your favorite dipping sauce.

Tips & Variations

• Use short-grain rice like Arborio if basmati is unavailable for a creamier texture.
• For extra flavor, mix chopped cooked ham or peas into the rice before forming balls.
• If the rice mixture feels too sticky, wet your hands or chill the mixture longer before shaping.
• Try baking the arancini at 400°F for 15-20 minutes as a lighter alternative to frying.

Storage

Store cooked arancini in an airtight container in the refrigerator for up to 3 days. Reheat by baking at 350°F until warmed through or briefly frying again to restore crispiness. Uncooked, breaded arancini can be frozen on a baking sheet and then transferred to a freezer bag for up to 1 month. Fry directly from frozen, adding a few extra minutes to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese inside the arancini?

Yes, mozzarella melts beautifully and is traditional, but you can also use provolone, fontina, or even cheddar for a different flavor.

What can I serve with arancini?

Arancini pair well with marinara sauce for dipping, but you can also serve them alongside a fresh salad or as part of an antipasto platter.

Arancini Rice Balls Recipe

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4.5 from 97 reviews

Crispy and delicious Arancini Rice Balls, featuring creamy basmati rice mixed with cheesy béchamel sauce, stuffed with gooey mozzarella, and golden-fried to perfection. This Italian classic appetizer is perfect for parties or a satisfying snack.

• Author: Felix
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 55 minutes
• Yield: 12 large arancini balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Italian
• Diet: Halal

Ingredients

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For the Rice:

• 2 Tbsp unsalted butter
• 1/2 medium yellow onion, finely chopped
• 1 tsp salt
• 3 cloves garlic, minced
• 1 cup U.S.-grown basmati rice
• 2 cups chicken broth

For the Béchamel Sauce:

• 1 Tbsp butter
• 1 Tbsp flour
• 1 cup whole milk, room temperature
• 1/2 cup Parmesan cheese, freshly grated

For Assembling and Frying:

• 1/2 cup mozzarella, cut into small cubes
• 1/3 cup flour
• 2 large eggs, beaten
• 3/4 cup Italian breadcrumbs
• Vegetable oil for frying (about 3-4 cups, enough for 2 inches deep in pot)

Instructions

1. Make Rice: Melt butter over medium-high heat in a saucepan. Add onions and salt; cook while stirring occasionally for 3-4 minutes until onions soften. Add garlic and stir for 1 more minute. Stir in basmati rice until evenly coated and grains appear translucent. Pour in chicken broth, bring to a small boil, then reduce heat to low. Cover and simmer for 15-20 minutes. Remove from heat and let sit covered for 5 minutes.
2. Prepare Béchamel Sauce: In a saucepan over medium heat, melt butter. Add flour and cook, stirring constantly, to form a roux. Gradually whisk in milk in small increments, stirring continuously until sauce thickens and is smooth. Stir in grated Parmesan cheese and remove from heat.
3. Combine Rice and Sauce: Transfer cooked rice to a large mixing bowl. Pour béchamel sauce over rice and stir thoroughly to combine.
4. Chill Mixture: Spread the rice mixture evenly in a thin layer on a rimmed baking sheet lined with parchment paper. Refrigerate for at least 1 hour to firm up.
5. Form Arancini Balls: Scoop a small handful of chilled rice and flatten into a disk shape. Place 1-2 small mozzarella cubes in the center, fold rice around the cheese, and shape into a ball, enclosing the cheese completely. If sticky, use wet hands. Place formed balls on parchment paper. Repeat to make 12 large balls or smaller if desired.
6. Prepare Breading Station: Arrange three shallow bowls: one with flour, one with beaten eggs, and one with Italian breadcrumbs. Roll each rice ball first in flour, shaking off excess, then dip in egg, and finally coat thoroughly with breadcrumbs. Place breaded balls on a plate or baking sheet. Refrigerate or freeze briefly to keep cold during oil heating.
7. Fry Arancini: Heat vegetable oil to 350°F (175°C) in a medium saucepan, ensuring depth of about 2 inches. Fry arancini in batches of 3-4, turning occasionally for even golden browning, about 4-5 minutes per batch. Use a slotted spoon to remove balls and drain on paper towels. Maintain oil temperature and add more oil as needed.
8. Serve: Let arancini cool slightly. Sprinkle with extra freshly grated Parmesan and chopped parsley. Serve with marinara or your favorite dipping sauce for a delightful appetizer.

Notes

• Use wet hands when shaping arancini to prevent sticking.
• Ensure oil temperature stays steady at 350°F for perfectly crispy results.
• You can freeze arancini balls before frying for later use; fry directly from frozen, adding a minute or two to cooking time.
• Substitute chicken broth with vegetable broth for a vegetarian version.
• Use gluten-free breadcrumbs to make this recipe gluten-free.

Keywords: Arancini, Rice Balls, Italian Appetizer, Fried Snacks, Béchamel, Mozzarella, Crispy Rice Balls