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Italian Arancini (Crispy Stuffed Rice Balls)

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Arancini are crispy, golden Italian rice balls stuffed with cheese, meat, or vegetables, coated in breadcrumbs, and deep-fried to perfection. These Sicilian delights are perfect as appetizers, snacks, or a delicious meal served with marinara sauce!

Ingredients

Scale

For the Rice:

  • 2 cups Arborio rice (or short-grain risotto rice)
  • 4 cups chicken or vegetable broth (hot)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 2 egg yolks (beaten, for binding)

For the Filling (Classic Options):

  • 100g (3.5 oz) mozzarella cheese (cut into small cubes)
  • ½ cup cooked ground beef (seasoned with salt & pepper, optional)
  • ¼ cup peas (optional, for extra texture)

For the Breading & Frying:

  • 2 eggs (beaten)
  • 1 cup all-purpose flour
  • 1 ½ cups breadcrumbs (Italian or Panko for extra crunch)
  • Vegetable oil (for frying, about 3-4 cups)

Instructions

1. Cook the Rice

  1. In a pot, bring the broth to a simmer.
  2. Add the Arborio rice, salt, and pepper, stirring occasionally until the rice absorbs the liquid (15-18 minutes).
  3. Remove from heat and mix in Parmesan cheese, butter, and egg yolks.
  4. Spread the rice on a tray to cool for 30 minutes.

2. Shape & Fill the Arancini

  1. Take a small handful of rice and flatten it in your palm.
  2. Place a cube of mozzarella (and optional meat or peas) in the center.
  3. Gently shape the rice around the filling into a ball (about the size of a golf ball or slightly larger).
  4. Repeat until all the rice is used.

3. Coat the Arancini

  1. Roll each rice ball in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
  2. Press gently to ensure even coating.

4. Fry Until Golden & Crispy

  1. Heat oil in a deep pot to 350°F (175°C).
  2. Fry the arancini in batches for 3-4 minutes, turning until golden brown.
  3. Remove with a slotted spoon and drain on paper towels.

5. Serve & Enjoy!

  1. Serve hot with marinara sauce or enjoy plain with a sprinkle of extra Parmesan.

Notes

  • Baked Version: Bake at 400°F (200°C) for 20 minutes, flipping halfway.
  • Stuffing Variations: Try prosciutto, mushrooms, or sun-dried tomatoes.
  • Make Ahead: Freeze uncooked arancini and fry directly from frozen.

Find it online: https://ukfinda.com/italian-arancini-crispy-stuffed-rice-balls/