Italian Rice Balls (Arancini)
Italian rice balls, known as Arancini, are irresistible golden bites filled with creamy risotto and melty mozzarella. These crunchy delights are perfect for gatherings or cozy evenings, offering a burst of flavor that transports you straight to Italy. With their customizable fillings and delightful textures, Arancini will impress your guests and leave them craving more.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1 cup plain breadcrumbs
- 1 cup mozzarella cheese (cut into cubes)
- ½ cup cooked meat (sausage or ground beef) – Optional
Instructions
- Cook the Risotto: Heat broth until simmering. In another pot, toast Arborio rice for 2 minutes; gradually add hot broth while stirring for about 20 minutes until creamy.
- Add Flavor: Stir in Parmesan cheese, season with salt and pepper, then transfer to a baking dish and let cool completely.
- Shape Your Arancini: Take golf-ball-sized portions of cooled risotto, flatten slightly, place a mozzarella cube inside, and roll into balls.
- Breading Time: Set up a station with beaten eggs and breadcrumbs. Dip each ball into eggs first, then coat with breadcrumbs.
- Frying: Heat oil in a deep skillet over medium-high heat. Fry Arancini in batches until golden brown—about 3 minutes per side.
- Serve: Drain on paper towels and serve hot with marinara sauce.
Nutrition
- Serving Size: 1 ball (50g)
- Calories: 130
- Sugar: 0g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 45mg