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Ultimate Cheesy Italian Arancini Rice Balls

Close-up of two golden-brown, deep-fried rice balls, one cut open revealing melted cheese oozing out.
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Make these ultimate cheesy Italian rice balls, or Arancini. They have a crispy fried exterior and a gooey, mozzarella-filled center. These savory rice balls make a fantastic appetizer or party snack.

Ingredients

Scale
  • 3 cups leftover risotto (preferably Parmesan or saffron flavor)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh parsley
  • Salt and black pepper to taste
  • 1 cup all-purpose flour
  • 3 large eggs, lightly beaten
  • 2 cups plain breadcrumbs (Panko recommended for extra crispiness)
  • Vegetable oil, for frying
  • Marinara sauce, for serving

Instructions

  1. Prepare the risotto base. If you do not have leftover risotto, cook Arborio rice according to package directions, adding chicken or vegetable broth for flavor. Let the risotto cool completely in the refrigerator, about 2 hours.
  2. In a medium bowl, mix the cooled risotto with the Parmesan cheese and parsley. Season with salt and pepper.
  3. Set up a breading station: place flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third.
  4. Take about 2 tablespoons of the risotto mixture and flatten it in your palm. Place a small cube (about 1/2 inch) of mozzarella cheese in the center. Gently fold the risotto around the cheese, rolling it into a tight ball about 1.5 inches in diameter. This step is key for achieving a gooey cheese center.
  5. Roll each rice ball first in the flour, shaking off excess. Then dip it completely in the egg wash. Finally, roll it thoroughly in the breadcrumbs until fully coated.
  6. Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Use a thermometer to maintain the temperature.
  7. Carefully fry the rice balls in batches, turning occasionally, until they are deep golden brown and crispy, about 4 to 5 minutes. Do not overcrowd the pot.
  8. Remove the crispy fried risotto balls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  9. Serve your homemade arancini immediately with warm marinara sauce for dipping. These are the best rice balls for dipping!

Notes

  • For baked Italian rice balls, spray the breaded balls lightly with cooking spray and bake at 400°F (200°C) for 15-20 minutes, turning halfway, until golden.
  • If you are making these ahead, freeze the formed, breaded balls on a baking sheet before frying. Fry directly from frozen, adding a few extra minutes to the cooking time.
  • Use high-quality short-grain rice, like Arborio, for the best creamy texture in your rice balls.

Nutrition

Find it online: https://kitchenuser.net/ultimate-cheesy-italian-rice-balls-recipe/