Arancini Cheese Stuffed Rice Balls Recipe

Arancini are crispy, golden-brown fried rice balls filled with melted cheese. They’re a delicious and satisfying Italian appetizer or snack.  

Ingredients:

  • For the Rice:
    • 1 cup Arborio rice (risotto rice)
    • 2 cups vegetable broth
    • 1/2 onion, finely chopped
    • 2 cloves garlic, minced
    • 1/4 cup grated Parmesan cheese, plus more for coating
    • 1/4 cup chopped fresh parsley
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
  • For the Filling:
    • 1 cup shredded mozzarella cheese
    • 1/4 cup grated Parmesan cheese
  • For Coating:
    • 1 cup all-purpose flour
    • 2 large eggs, beaten
    • 1 cup panko breadcrumbs
  • For Frying:
    • Vegetable oil for frying

Instructions:

  1. Make the Rice:
    • In a medium saucepan, heat 1 tablespoon olive oil over medium heat.
    • Add the onion and garlic and cook until softened, about 5 minutes.
    • Stir in the rice and cook for 2 minutes, stirring constantly.
    • Gradually add the hot vegetable broth to the rice, one ladleful at a time, stirring constantly, until all the broth is absorbed.
    • Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender but still slightly firm.
    • Remove from heat and stir in the Parmesan cheese, parsley, salt, and pepper. Let the rice cool completely.
  2. Shape the Arancini:
    • In a medium bowl, combine the mozzarella and Parmesan cheese for the filling.
    • Line a baking sheet with parchment paper.
    • Scoop out about 1/4 cup of the cooled rice and form it into a ball in your hands.
    • Make a small indentation in the center of the rice ball and fill it with about 1 tablespoon of the cheese mixture.
    • Close the rice around the cheese, forming a smooth ball again.
    • Repeat with the remaining rice and cheese to form all the arancini.
  3. Bread the Arancini:
    • Set up a breading station with three shallow bowls.
    • In the first bowl, place the flour.
    • In the second bowl, place the beaten eggs.
    • In the third bowl, place the panko breadcrumbs.
    • Dredge each arancini ball in the flour, then dip it in the egg, and finally coat it thoroughly in the panko breadcrumbs.
  4. Fry the Arancini:
    • Heat about 1 inch of vegetable oil in a large skillet or deep-fryer to 350°F (175°C).
    • Carefully add the arancini to the hot oil, a few at a time, and fry for 3-4 minutes per side, or until golden brown and crispy.  
    • Remove the arancini from the oil with a slotted spoon and drain them on paper towels.
  5. Serve:
    • Serve the arancini warm with your favorite dipping sauce, such as marinara sauce, pesto, or aioli.

Tips:

  • For extra flavor, add some saffron to the rice while it’s simmering.
  • If you don’t have panko breadcrumbs, you can use regular breadcrumbs.
  • You can also bake the arancini in a preheated oven at 400°F (200°C) for about 20 minutes, or until golden brown and crispy.  

Enjoy your delicious homemade arancini!

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