This arancini recipe is similar in flavor to one of the most popular recipes on my site; Instant Pot Chicken and Rice (a one-pot meal). If you loved that dish, you’ll enjoy these cheesy rice balls! This post may contain affiliate links. Read my disclosure policy.
Arancini Recipe
Arancini are a satisfying treat filled with risotto-like creamy rice, ham, sweet peas, parmesan, and mozzarella cheese. Serve with warmed marinara sauce, these are wonderful for lunch on their own or paired with a fresh Caesar Salad. This recipe was adapted from one of my favorite Italian cooks: Lidia Matticchio Bastianich and is based on her “Arancini di Riso” (Rice Balls) from her book, Lidia’s Favorite Recipes. Thank you Lidia for introducing me to this wonderful treat!
Arancini Video Tutorial
Learn all of our best tips and tricks for making the best Arancini! One bite into a cheesy rice ball and you’ll know they are well worth every bit of effort. Have you subscribed to our Youtube Channel yet? P.S. Once you do, click the bell icon to be notified when we post a new video. THANK YOU for subscribing!
What is Arancini?
Sicilian Arancini are rice balls stuffed with cheese and other fillings such as cheese and meat, the coated with bread crumbs and deep fried. The fillings vary by region but arancini have been popular in Italy for centuries. Even if you aren’t a fan of “deep fried” foods, give this one a try. Arancini are coated in a light layer of fine Italian bread crumbs and the rice is compacted, so they hardly soak up any oil and do not have the taste or mouth feel of a deep-fried food. It is a cross between Risotto and Cheesesticks. Two of my favorites combined into one irresistible dish.
How to Make Rice Balls
Cook the Arancini Rice Mixture: In a heavy pot, sautee onion with olive oil and butter until soft then add ham and cook until golden then stir in the rice. Add white wine and cook until mostly evaporated then add hot chicken broth and 1 tsp salt. Cover and simmer until liquid is mostly absorbed. Stir in the peas, cover and cook another 2 minutes. Cool the Mixture – Spread rice mixture onto a baking sheet to cool. Once rice is at room temperature, stir in parsley and parmesan. Form rice balls with wet hands, using a heaping ice cream scoop of rice for each. Stuff each rice ball with a cube of mozzarella cheese and form a tight ball to enclose the cheese. Form the Rice Balls – Set up 3 shallow bowls. Bread the rice balls one by one, dipping first into the flour, then the beaten egg and finally rolling in bread crumbs. Fry the Rice Balls – Once all of the arancini are formed, heat 1″ of vegetable oil in a pot over medium heat. Once the oil is hot (350˚F), add arancini in batches without crowding and cook for about 3 minutes total per batch, turning to get all sides golden brown. Drain and Serve – Transfer fried rice balls to a paper towel-lined platter and serve warm with marinara, or with ranch (as my son prefers), or skip the dip and just enjoy them! :).
Can you Eat Rice Balls Cold?
Arancini are best served warm when they are creamy and cheesy in the center. They are just as good freshly cooked as they are reheated, especially when you reheat in the oven to re-crisp the exterior.
How do you Reheat Arancini?
Once arancini are fried and cool to room temperature, you can store them in the refrigerator or freezer (in a freezer-safe container or zip-top bag).
To reheat frozen arancini – There is no need to thaw. Place on a rimmed baking sheet and bake at 400˚F for 20 minutes. To reheat refrigerated arancini – bake on a rimmed baking sheet at 400˚F for 15 minutes.
I hope you give these classic Italian Rice Balls a try. Everyone of all ages loves Arancini. Who can resist a crisp fried ball of rice stuffed with cheese?
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