Italian Arancini are creamy parmesan rice bites with a melty Mozzarella middle, fried to a golden brown with a sensational crunch!
Treat your family and friends to our indescribably delicious Arancini recipe—Sicilian balls of risotto, stuffed with a cheesy surprise center, then fried to a crispy, golden finish! Featuring Arborio rice, chicken broth, Parmesan, mozzarella, breadcrumbs, and oil for frying – if you’ve never made arancini, you are in for an incredible Italian indulgence!
Arancini is SO Worth the Wait!
Arancini (pronounced eh·ruhn·see·nee) is an easy, straightforward Italian appetizer recipe with remarkable results! Yes, it takes time to make because there’s a “chill and wait” step in the middle of the recipe, but these beautiful rice bites are NOT complicated!
Simply make the creamy, flavorful risotto from rice, broth, and parmesan, chill for an hour or more, then roll into balls, dip into batter & breadcrumbs, and fry to a crispy golden brown.
Other Recipes to Serve with Arancini
- Grilled Caprese Chicken – an easy, flavorful entree that pairs beautifully with Italian side dishes!
- For a delicious Arancini entree, try this Italian Chopped Salad to complete the meal!
Ingredients
Risotto: For this Italian recipe, just any old rice won’t do! You’ll need arborio rice to get the creamy, sticky results needed for arancini! Cook the rice in chicken or vegetable broth for tons of flavor! Butter and Parmesan transform the rice into luscious risotto, and cubes of Mozzarella make the melty, molten centers!
Coating: A little all-purpose flour with salt and water will hold the breadcrumbs to the rice and create a batter that will shatter when fried!
Oil: Use a neutral oil, such as sunflower or peanut, so the oil’s flavor doesn’t distract from the Arancini.
How to Make Italian-inspired Arancini
STEP ONE: Add the rice to a medium saucepan of boiling chicken broth. Cook, stirring occasionally, until all the liquid is absorbed, about 15 minutes. Turn off the heat, add the butter and parmesan, and mix thoroughly.
STEP TWO: Spread the rice evenly into a large shallow tray, cover with plastic wrap (so the rice doesn’t dry out), and chill it in the fridge for at least 1 hour.
STEP THREE: Once cooled, scoop some rice into your hands, then roll and press it in your palm to make balls (about golf-ball size). Press a slight indentation into each ball and add two mozzarella cubes into each indentation. Close the rice around the cheese so it’s completely sealed inside.
STEP FOUR: In a bowl, whisk together the flour, salt, and water. To another bowl, add the bread crumbs. Take an arancini ball, dip it in the batter until completely coated, then roll it in the breadcrumbs. Repeat with each rice ball.
STEP FIVE: Heat the oil in a large pot to 320-340 degrees F and set out a tray covered with paper towels. When the oil is hot, fry 3 or 4 arancini at a time, moving them around so they brown evenly on all sides. (They’ll sink to the bottom. Turning them will prevent burning.) Once golden, remove the balls from the oil and transfer them to the paper towel-lined tray to drain. Repeat until all the arancini are fried to a beautiful golden brown.
Tips for Success
- You can use a baking brush to spread the batter onto the rice rather than dipping it.
- Don’t let the frying oil overheat—the arancini should cook evenly inside without burning the outside.
- Adding a packet of unflavored gelatin to the chicken or vegetable broth will add a creamy, moist texture to the rice and help it become stickier.
- You can add in herbs like basil or oregano for more Italian flavor.
- Some recipes call for adding shredded mozzarella into the risotto as you form the balls. This will give you an overall cheesy flavor, but no molten center.
- You can fully assemble these 24 hours in advance, then seal them in an airtight container and refrigerate BEFORE cooking. Allow to come to room temperature before frying.
What is Arancini?
Arancini are fried Sicilian Rice Balls made with Parmesan risotto, stuffed with mozzarella, rolled in breadcrumbs, and fried to a golden, crispy crust with a cheesy center. Arancini are eaten as an appetizer with marinara sauce, as a side dish with Italian chicken, or even as an entree with a big salad.
Why Are My Arancini Rice Balls Falling Apart?
Arancini can fall apart if you don’t follow two simple steps. !) Don’t rinse the rice before cooking. You want the rice to be starch-heavy, making it sticky. And 2) it’s essential to chill the cooked risotto for 1 to 4 hours, also adding to the sticky factor.
Other Remarkable Rice Recipes!
- Pecan Rice Pilaf
- Easy Fried Rice
- Rice Pudding
- Dirty Rice
- Mushroom and Sage Rice Pilaf
- Cheesy Mexican Rice Balls
Equipment
Ingredients
- 5 cups chicken broth (or vegetable broth)
- 2 ½ cups arborio rice
- 3 tablespoons butter
- 2 cups Parmesan cheese grated
- 6 ounces mozzarella cheese cut into 24 cubes
- 1 ½ cups all-purpose flour
- 1 ¼ cups water
- ¼ teaspoon salt
- 1 ½ cups plain bread crumbs
- 5 cups canola oil for frying
- Fresh parsley chopped, for garnish
- Marinara sauce for dipping
Instructions
- Bring the chicken broth to a boil in a medium saucepan (2+ quarts). Add the rice and cook for 15 minutes, stirring occasionally. *This cooking method ensures all the liquid is absorbed and the starch remains in the pan. This gives a dry, compact rice that can be used the same day.
- Once all the liquid has been absorbed, remove the pot from the heat. Add the butter and parmesan and stir until thoroughly mixed. Spread the rice evenly over a baking sheet or platter and cover with plastic wrap. Chill in the fridge for 1 hour.
- Fill a small bowl with water and set it to the side so you can moisten your hands as needed. Take a few spoonfuls of cooled rice and press them together in the palm of your hand. Use your thumb to make an indentation and fill it with 2 pieces of mozzarella. Form the rice into a ball that completely encases the cheese. Repeat with the remaining rice and cheese.
- Set up a dredge station using two bowls. To the first bowl, add the flour, salt, and water. Whisk together to make a batter. To the second bowl, add the breadcrumbs.
- Dip each rice ball first into the batter, letting any excess drip back into the bowl. Then roll it around in the breadcrumbs until completely coated.
- Heat the oil in a large pot until it reaches 320-340 degrees F. Fry 3-4 arancini at a time until golden brown. Transfer the cooked balls to a paper towel-lined plate to drain. Repeat with the remaining arancini.*The balls will sink to the bottom of the pot. Be sure to turn them as they cook to prevent burning. You don't want the oil to get too hot, or the outside will overcook, and the cheese inside won't melt.
- Garnish with chopped parsley is desired. Serve warm with a bowl of marinara sauce for dipping.
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